2 tablespoons olive oil
1/2 small red onion, finely chopped
1 garlic clove, chopped
1 bag frozen spinach, thawed out and the excess water squeezed out
1/2 to 1 cup vegetable stock
Salt and pepper
For the avocado topping:
1 avocado, cut into small dice
1/2 red onion, finely chopped
1 red chili pepper, thinly sliced
Preheat oven at 425°F.
In a cast-iron skillet, heat olive oil, 2 turns of the pan. Add onion and garlic, season with salt and pepper and cook until soft. Add spinach and stock, and cook a minute or two. Crack the eggs over the top then transfer skillet to the oven and bake until eggs are set and the liquid is evaporated.
While the eggs cook, gently mix the avocado with the onion, chili pepper and lime juice.
Serve directly from the skillet topped with avocado with bread alongside (because everything's better with bread--wink,wink).
One more thing, you guys: As I mentioned before, you can make this dish if you want to impress someone. Just remember, it’s NOT JUST FOR BREAKFAST! It makes a great dinner paired with a nice red wine. There you go, now go a play with these recipes or experiment with your own mixture of baked eggs and share.