After last weekend’s baked egg muffin cup, we wanted to try making more baked eggs in perfect sunny-side-up doneness. This time, we opted for a recipe that uses for a variety of vegetables. The resulting dish is just as tasty as the meat version.

Ingredients: (1 serving)

• 1 clove garlic, chopped
• 1/3 small onion, chopped
• 1 cup mushrooms, sliced
• 1/2 cup frozen spinach, thawed and squeezed away excess water
• 1 roasted red pepper, chopped
• 2 tablespoons cilantro, chopped
• Salt and pepper to taste
• 1 egg

Directions:

1. Heat oil in a skillet over medium heat.  Add garlic and onion and cook for about 3 minutes, until translucent.  Add the mushrooms and cook for about 3 minutes, until lightly browned.  Stir in the roasted red pepper and spinach and cook for 2-3 minutes or until the spinach is heated through.   Season with salt and pepper.
2. Pour the mixture in an oven-safe 16 oz round dish.  Stir in cilantro.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15-20 minutes at 375 degree.