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Baked Eggs with Tomato sauce, spinach, mascarpone Recipe

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This recipe for Baked Eggs with Tomato sauce, spinach, mascarpone is from Kathy's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg onion, chopped
3 T olive oil
1 28 oz. can italian plum tomatoes, chopped with juices.
about 2 bunches fresh baby spinach, 1 lb.
12 eggs
1/2 cup mascarpone
Directions:
Directions:
Preheat oven 450º
In a skillet over med-high heat, cook onion in olive oil, covered until soft, about 8 min.
Add chopped tomatoes and juice, cook uncovered about 10 min..
Wash, clean and drain spinach.
Add spinach to tomatoes, cook until wilted, about 3 min.
Place tomatoes and spinach in oven proof dish, or use skillet if ovenproof.
Crack eggs into indentations made in tomato mixture, season with salt and pepper.
Bake until eggs are done, about 10-15 min.
Top with mascarpone
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
I have used a marinara sauce instead of canned tomatoes, you can use goat cheese or just parmesan.
This is a great meatless dinner, serve with toasted italian or french bread to sop up sauce.

 

 

 

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