Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20 to 22 minutes.
Divide among individual plates. Add dollops of the cream cheese, if desired.
Tip: To separate an egg, crack the shell on a counter. Working over a bowl, hold the egg upright and separate the shell into halves. Carefully transfer the yolk back and forth from one eggshell half to the other, letting all the white slip out into the bowl.
For a simple recipe, this is pretty messed up. First off, it doesn't tell you to butter (or Pam) the baking dish, so the egg mixture was impossible to remove neatly and I had to soak overnight to clean up the dish. Second, do NOT beat the egg whites until foamy--you'll end up with hardened foam on top of your dish (gross). Simply whisk the eggs the way you normally would. I had to pull the foam off the top of my dish half-way through the cooking time and then hope for the best.
Flavors are fine, but totally boring--I added shallots, more spices, fresh basil, and parmesan cheese. I didn't try the cream cheese thing, but it seems gross--who wants a dollop of cold cream cheese on top of their baked eggs?
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