Take the spinach, shallots and garlic and add to a hot skillet with olive oil. Cook until garlic is fragrant. Mix with the tomato. cumin, coriander and 3/4 of pepper jack in an oven proof dish.
Hubby wanted bacon and I didn’t so add the bacon to 1/2 of the baking dish. Unless you want some too, then cover the veggie mix with chopped bacon.
Break the eggs over the mix, one in each corner. Add fresh parsley to taste.
Bake in the oven for 15-20 minutes depending on how you like your eggs. At about the halfway mark, I broke open the yolks on hubby’s eggs. He hates runny eggs (aka eggs over easy).
Here they are when done and hubby’s yolks on the right are cooked through.
Here are mine. I added a few black beans on my side to give it a southwest flair.
This made for a delicious breakfast on the patio on a warm summer morning. Fresh eggs, veggies and sunshine. What more can a girl ask for?