Baked Egg, Potato and Spinach Casserole
A delightful brunch of baked eggs, spinach and tomato sauce.
- 1 tablespoon olive oil
- 1 medium shallot finely diced
- 1 teaspoon paprika
- 1 red potato diced into ½” cubes
- 1/2 cup tomato sauce or spaghetti sauce
- 2 cups fresh spinach
- 2 whole eggs
- 1 teaspoons olive oil
- 1 1/2 tablespoons panko or breadcrumbs
Preheat the oven to 375F. In a medium skillet heat the olive oil over medium-high heat. Saute onion r 3-5 minutes or until translucent.
Add paprika, potatoes,into the skillet with the shallots. Cook for 10-12 minutes or until the potatoes are almost done.
Add tomato sauce.
Add the spinach leaves to the pan and turn off the heat.
Divide the potato mixture between two small dishes making an indention in the middle of the mixture. Crack one egg into the indention of the mixture in each dish. Bake for 12-14 minutes or until the egg is cooked through.
Stir the panko into a very small amount of oil and cook, stirring, until the panko is crisp. Sprinkle the panko over the eggs when the dishes come out of the oven.