Ingredients

The following ingredients have 4 Servings
  • 2 russet potatoes (cubed (about 3 cups))
  • 1 tablespoon fresh rosemary (chopped)
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper (to taste)
  • 8 oz. frozen chopped spinach (thawed and drained (get as much liquid out as you can))
  • 3 cups marinara sauce ((1 jar))
  • 4-8 eggs (depending on how many eggs each person wants)
  • 1/4 cup parmesan cheese (shredded)
  • 1/4 cup mozzarella cheese (shredded)

Instruction

  • Take eggs out of the fridge to warm up a bit. If your marinara sauce is in the fridge, take that out too.
  • Meanwhile, in a cast iron skillet or baking dish, mix potatoes with olive oil, rosemary, salt, and pepper. Roast in a 425 degree oven for approximately 20 minutes (or until fork tender). Turn oven heat down to 375.
  • Add spinach on top of roasted potatoes and spread evenly.
  • Pour marinara on top of potato and spinach mixture.
  • Make small wells in the marinara mixture with the back of a spoon in which to place the eggs. Crack an egg directly into each well, or use a ramekin to crack each individually and pour into each well.
  • Sprinkle evenly with parmesan and mozzarella cheeses.
  • Bake in 375 degree oven for approximately 15-20 minutes, or until egg whites are set. Bake for a bit longer if you want the yolks to be hard.