Baked Eggs

Serves 2 (Using 5-inch diameter ovenproof ramekins/dishes)

Ingredients:
1 tbsp olive oil
½ medium brown onion
1 garlic clove, crushed
½ tsp chilli flakes
2 cups fresh baby spinach
200g canned crushed tomatoes
150g canned cannellini beans, drained, rinsed
Salt and pepper, to taste
2 large eggs
2 spring onions, chopped

Method:

1. Preheat the oven to 205C/400F and lightly grease two ovenproof dishes with cooking spray.
2. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the garlic and chilli flakes and cook for a further 1-2 minutes, until fragrant and the onion is soft but not coloured.
3. Add the spinach leaves and cook for 1-2 minutes, until the leaves have just wilted. Remove from the heat.
4. Place the crushed tomatoes and cannellini beans into a medium bowl and mix to combine. Add the onion and spinach mixture, some salt and pepper, to taste and stir to combine.
5. Divide the mix among the two prepared ovenproof dishes. Using the back of a large spoon make a small dent in the middle of the sauce, then crack in an egg.
6. Bake for 10-12 minutes, or until the eggs are cooked to your liking.
7. Sprinkle with chopped spring onions, serve and enjoy!

Source from: http://www.kaylaitsines.com/blogs/news/74210115-baked-eggs