Ingredients

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

Preparation

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