Tomato and Spinach Baked Egg Skillet

Ingredients

• 2 tbsp olive oil
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 14 oz canned crushed tomatoes
• 3 cups fresh baby spinach
• 4 large eggs
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 torn fresh basil leaves(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook 4 minutes until softened.

3. 3

   Add the minced garlic and smoked paprika and cook 1 minute until fragrant.

4. 4

   Stir in the crushed tomatoes, oregano, salt, and black pepper. Simmer 5 minutes until slightly thickened.

5. 5

   Fold in the spinach and cook 1 minute until wilted.

6. 6

   Make 4 wells in the sauce and crack an egg into each. Transfer the skillet to the oven.

7. 7

   Bake 8-10 minutes until the egg whites are set and yolks are still slightly soft.

8. 8

   Top with torn fresh basil and serve hot, straight from the skillet.