Spinach & Tomato Baked Eggs

I'm getting a bit more experimental as the school year comes to a wrap and I have more time to myself.  I scoured the internet for all the variations of baked eggs I could find before settling on my combo.

This super simple dish is a simple to make and pretty to look at.  Perfect for brunches and family breakfasts. It's a perfect mix of sweet and savory.

2 eggs
2 cups baby spinach
2 tsp. minced garlic
2 small tomatoes (3.5 oz.), sliced
  1. Combine garlic and spinach in small saute pan, and wilt.
  2. Scoop spinach mixture into the bottom of a personal sized casserole or ramekin dish.
  3. Layer tomatoes over, slightly overlapping.
  4. Crack eggs over top, and sprinkle with salt and pepper.
  5. Bake at 325F for about 5-10 minutes, until egg yolks reach desire consistency.  I use my toaster oven for my single serving.
  6. Drain off excess tomato juice.
  7. Sprinkle with paprika and serve immediately with your favorite bread for dipping into the yolks!
195 calories a serving, makes 1
Seen here with 2 quick flatbreads for 325 calories.