MOROCCAN BAKED EGGS WITH RED PEPPERS AND SPINACH

MOROCCAN BAKED EGGS WITH RED PEPPERS AND SPINACH image

Categories Egg

Number Of Ingredients 11

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1 clove of garlic, minced
4 cups loosely packed baby spinach
Extra-virgin olive oil
3/4 cup roasted red peppers, cut into thin strips
6 large eggs
1 cup crumbled goat cheese
2 tablespoons heavy cream
1 tablespoon harissa
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon paprika

Steps:

1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.