This weekend was the first weekend I've had to relax and unwind. Next to cleaning up my apartment and running errands, I also made it a point to cook for the first time since Christmas. Eating out is lovely and all, but there really is nothing better than a home-cooked meal. And MUCH healthier!
For Sunday brunch, I decided to indulge with this harissa spiced spinach-tomato baked eggs with a side of crispy smoked bacon and lightly buttered whole wheat toast. Not the healthiest meal to start off the new year. But since making breakfast at home is a rarity, I find it a nice change from my usual yogurt or bagel.
HARISSA SPICED SPINACH-TOMATO BAKED EGGS
1 garlic, minced
1/3 cup frozen spinach, defrosted
4 grape tomatoes, halved
3 tbsp heavy cream
1/8 tbsp unsalted butter
1/8 tsp dried thyme
1/8 tsp harissa paste (optional)
2 large eggs
Manchego cheese, grated and to taste
Freshly ground black pepper and fleur de sel
1. Preheat oven to 450 degrees Fahrenheit.
2. In an individual cast-iron oval casserole dish, line bottom evenly with spinach and top with garlic, tomatoes, cream, butter, thyme and harissa. Bake in oven for 5 minutes or until the mixture is bubbling.
3. Remove from oven and add eggs. Grate cheese over to your preference. Replace back in oven to bake for an additional 5 minutes.
4. Take out from oven and top with freshly ground black pepper and fleur de sel or any other flaky salt. If it looks slightly undercooked, note that the eggs will continue cooking in the pot. You want the yolk to still be runny, but egg whites should be pulling away slightly from edges. Serve immediately.