Italian Baked Eggs with Spinach and Parmesan

Preheat oven to 375°F (190°C).

If your spinach is very wet, you can lightly saute it in a pan with a drizzle of olive oil over medium heat until wilted. Drain off any excess water. This step is optional, but can prevent a soggy dish.

In a baking dish, combine the spinach, cherry tomatoes, garlic, 1 tablespoon of olive oil, oregano, salt, and pepper. Mix well.

Create four small wells in the spinach mixture using a spoon.

Crack an egg into each well.

Sprinkle the parmesan cheese evenly over the entire dish.

Drizzle the remaining 1 tablespoon of olive oil over the top.

Bake for 20-25 minutes, or until the egg whites are set and the yolks are cooked to your liking. If you desire runny yolks, check frequently after 20 minutes.

If using, dollop ricotta cheese over the baked eggs before serving.

Serve immediately with crusty bread for dipping.