The flavor of this dish really hinges on the sauce, so be sure to use a good one. If you happen to have homemade sauce, now would be the perfect time to break it out. I don't have the patience to make good sauce so I use Victoria's brand Fra Diavlo, which has a great flavor and is easy to find. I use 3 cup ramekins for this because they're the best size that I have. They're a little larger than necessary and the deep shape means the egg will take a few extra minutes to cook. If you use smaller dishes, start checking your eggs after about 8 minutes.
1 Tablespoon Olive Oil
1 Clove Garlic, smashed
2 cups Baby Spinach
1-2 Tablespoons Water
2 cups good-quality Fra Diavlo Sauce
Crushed Red Peppers
4 large Eggs
Cracked Black Pepper
1 ounce Feta Cheese, crumbled
Warm bread for serving
Heat oven to 350*F.
Heat the olive oil in a medium skillet set over medium-high heat. Add the garlic and cook 2-3 minutes, or until fragrant and beginning to brown. Add the spinach and water. Stir, then cook until just wilted.
Ladle ½ cup sauce into each of two 3-cup ramekins or small, oven-safe bowls. Stir in the spinach; top with remaining sauce. Season to taste with crushed red pepper, if desired.
Carefully crack 2 eggs into each ramekin (to be safe, crack into a saucer first to prevent broken yolks). Season with black pepper. Bake 15-20 minutes, or until the egg white are just set. Sprinkle with feta; broil 3-5 minutes or until the cheese begins to brown and the eggs are cooked to you liking.
Serve with warm bread to sop up the extra sauce.
Recipe by Healthy. Delicious. at http://www.healthy-delicious.com/2013/01/baked-eggs-in-spicy-sauce/