This Spinach and Tomato Baked Eggs recipe has been my go-to breakfast for the last few weeks and I’ve yet to get tired of it.  Simple, satisfying and filling…doesn’t get much better than that!

Ingredients:

• 2 tbsp avocado oil
• 2 cups white onion, diced
• 1 tsp salt, divided
• 18oz baby spinach (3 bags)
• 1- 28 oz crushed tomatoe

Directions:

• Preheat oven to 425 degrees.
• In a large sauté pan heat avocado oil.
• Once hot add onions and ½ tsp salt.
• Cook until caramelized.
• Add spinach and cover.
• Cook until wilted.
• Add crushed tomatoes and ½ tsp salt.
• Cook for about 10 minutes, uncovered.
• In large casserole dish, evenly distribute spinach and tomato sauce mixture.
• Crack 12 eggs evenly throughout the casserole dish.*
• Bake for about 17 minutes, or until egg whites are cooked and yolks are to desired doneness.
• Cut into 6 slices.

Notes

*I try to place the egg yolks into sets of two so that when it is cooked I can cut it evenly into 6 pieces with two yolks per piece.