Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 4 ounces pancetta, meaty bacon or country ham, finely chopped
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 15-ounce cans tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • pinch crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10 ounces) container baby spinach leaves
  • 6-8 large eggs (depending on sized of the skillet)
  • 1/2 cup feta, crumbled
  • 2 tablespoons flat-leaf parsley, chopped
  • Pita, gluten free toast, or crusty bread

Instruction

  • Preheat oven to 350 degrees F.
  • In a large oven-safe skillet, heat the olive oil over medium heat. Add the meat, onion, and garlic, stirring occasionally, until the onion is translucent – about 5 minutes.
  • Add the tomato sauce, dried basil, dried oregano, crushed red pepper, salt, and ground black pepper. Simmer until the sauce is thickened – about 15 minutes.
  • Meanwhile, using a steamer basket over boiling water, steam spinach leaves until wilted – about 3 to 5 minutes. Remove steamer basket from boiling water and rinse spinach with cold water. Drain leaves and set aside.
  • When the sauce has thickened, removed skillet from the stovetop. Add spinach leaves a handful at a time to the skillet, creating a “nest” for the egg with a hole in the center. Depending on the size of the skillet, you should be able to create 6 to 8 nests.
  • Carefully crack eggs one at a time into each nest. Transfer the pan to the oven and bake the eggs for 10 to 12 minutes until the egg whites are just starting to set.
  • Slide the skillet from the oven rack and sprinkle with feta and parsley. Place back in the coven and cook for 3 more minutes until egg whites are set and the yolks are still runny.
  • Serve with pita, gluten free toast, or crusty bread.