Moroccan Baked Eggs

• 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

1. 1. Pre-heat oven to 375 degrees F.
2. 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. 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. 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. 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.

clove of garlic, baby spinach, extravirgin olive oil, red peppers, eggs, goat cheese, heavy cream, harissa, extravirgin olive oil, kosher salt, paprika

Taken from www.epicurious.com/recipes/member/views/moroccan-baked-eggs-50190602 (may not work)