Why should breakfast dishes like protein-rich eggs, crisp bacon, and creamy grits be relegated to the early morning hours? Treat yourself to breakfast for dinner the next time you need a quick and hearty dinner.savory breakfast dish to serve for dinner, try this baked eggs dish, which incorporates roasted tomatoes, wilted spinach, red pepper for heat, and Pecorino Romano, just don’t forget the crusty bread for dipping in the broken yolks and tomatoes — you will want to savor every bite of this Baked Eggs with Spinach and Tomatoes dish.
To make this exquisite breakfast for dinner dish, simply preheat your oven to 350 degrees F. Heat about two tablespoons olive oil in a large sauté pan over medium heat. When the oil is hot, but not smoking, add one sliced shallot and cook for 3 to 5 minutes. Then, add one clove of minced garlic and cook for a minute more. Next, add 10 medium on-the-vine tomatoes halved. Turn the heat up to high. Season with salt, pepper, and a pinch of red chili flakes. Stir in about two to three generous handfuls of washed baby spinach leaves. Cook for another minute or until the spinach wilts. Feel free to trade the spinach for artichokes, kale, Swiss chard or other green vegetable.
Remove the pan from the heat and divide the tomato mixture between 4 ramekins. Crack one egg into each ramekin. Season with a pinch of salt and pepper, and bake the ramekins in the oven for 10 to 12 minutes or until the whites of the eggs are set. Remove and garnish with as much Pecorino Romano cheese as you like.
The aroma of the shallots and tomatoes baking in the oven will make you fall in love with breakfast again.
The accompanying slideshow is provided by special contributor, Will Budiaman.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.