1 tsp olive oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
1⁄2 15-ounce can chopped tomatoes, drained
1 tsp chilli flakes
2 cup baby spinach
4 eggs
Preheat oven to 400.
In a large skillet, heat olive oil over medium heat. Add onion and sauté until it has softened, about 10 minutes. Add the garlic and cook until fragrant, about 2 minutes.
Add the chopped tomatoes and chilli flakes, and let simmer for until sauce has thickened, about 10 minutes.
Place 4 ramekins on a baking sheet and line each with baby spinach, making sure the bottom and sides are lined.
Divide the tomatoes among the 4 dishes. Create a small well in the centre of each dish and crack in an egg.
Bake in the oven until the whites are set, about 15-20 minutes (the time will also depend on how cooked you like your eggs).
Serve with a side of crusty bread.