Baked Eggs with Spinach, Tomatoes and Garlic

By carvalhohm

Ingredients

• 2 Tbsp olive oil ($.05)
• 2 garlic cloves, crushed ($.05)
• 10 oz. fresh spinach ($1.99 or from the garden)
• 1 15 oz. can diced tomatoes, drained ($.16)
• 2 Tbsp minced onion ($.10)
• 4 eggs ($.40)
• Salt and pepper
• Paprika, sprinkle as garnish
• Fresh fruit as side dish ($.50)

Details

Servings 4
Adapted from 5dollardinners.com

Preparation

Step 1

Preheat oven to 350.
To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
Place the sauteed spinach into an ovenproof, creating divets for the eggs. Crack 1 egg into each hole.
Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white.
Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
Serve with fresh fruit for a well balanced breakfast!

Cost $3.25 (or much less if from your garden!)