Baked Eggs in Tomato Spinach Cream Sauce is a meal packed into a ramekin, with bread, a spicy sauce, tomatoes, pepper flakes, spinach, cream & two cracked eggs. It is straight from the cookbook written by April Anderson, “Gourmet Cooking for One or Two.“
Olive Oil | Garlic | Water Italian Seasoning | Spinach Red Pepper Flakes | Cream Crushed Tomatoes | Bread Eggs | Kosher Salt | Parmesan Parsley | Black Pepper
Combine olive oil, garlic, Italian seasoning and red pepper flakes in a skillet. Cook until garlic is fragrant.
Add crushed tomatoes and water. Stir and simmer. Then add spinach and salt. Cook until the spinach has wilted. Stir in the heavy cream.
Place bread in the ramekin, cover with sauce and make 2 wells for the eggs.
Pour cream to cover the eggs, bake 20 min in a hot oven. Garnish with cheese and parsley.