Recipe: Baked Eggs w/ Tomato Sauce

This was a magically simple dinner option for an easy-going evening. Nothing fancy, a short ingredient list, and maximum flavor. I think we call that #winning.

Thanks to Epicurious.com for the template.

Baked Eggs w/ Tomato Sauce

2-3 Tbsp. coconut oil or cooking fat of choice

1 onion, diced

6 button mushrooms, sliced thinly

2 garlic cloves, minced

8 strips jamón serrano or prosciutto, sliced

14 oz. can diced or crushed tomatoes

1 tsp. dried oregano

1/3 cup pitted kalamata olives

2 cups baby spinach

8 eggs

salt and pepper to taste

Optional garnishes: Cheese (such as manchego or Parmesan) and fresh basil

1) Preheat oven to 400°F. Melt oil in large ovenproof skillet over medium-high heat. Add onion and mushrooms and sauté until softened, about 4-5 minutes. Stir in garlic until fragrant, about 30 seconds. Add jamón serrano, stirring until warmed through, then stir in tomatoes, oregano, olives, and spinach until spinach wilts completely. Turn heat down to medium-low and simmer for 5 minutes.

2) Using a wooden spoon, make an indentation in the sauce, and crack an egg into it. Repeat for remaining eggs. Salt and pepper the tops of the eggs and pop the skillet into the oven. Set the timer for 12 minutes (any longer, and your eggs will be rubbery). Serve with garnishes, if desired.

Serves 4.