Nutrition

Ingredients

• 1 (28-ounce) can San Marzano whole peeled tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 cup halved cherry tomatoes
• 4 cloves garlic (minced)
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper (to taste)
• 3 cups baby spinach (roughly chopped)
• 6 large eggs
• Fresh herbs (for serving)

Instructions

1. 1 In a medium bowl, add canned whole peeled tomatoes and crush, using your hands, until broken down but still a little chunky.
2. 2 Heat olive oil in a large cast iron skillet over medium high heat. Add cherry tomatoes, garlic, red pepper flakes and Italian seasoning until garlic is golden, about 1-2 minutes.
3. 3 Stir in crushed tomatoes with all the juices; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until just thickened, about 10 minutes.
4. 4 Stir in spinach until wilted, about 1-2 minutes.
5. 5 Remove from heat. Using the back of a wooden spoon, make 2-inch wells in the sauce, immediately cracking the eggs gently into each of the wells. Season eggs with salt and pepper, to taste.
6. 6 Heat skillet over medium low heat. Cover and cook until eggs are just set, about 4-5 minutes.
7. 7 Serve immediately with fresh herbs and crusty bread.

Original Source

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