6 cups firmly packed spinach leaves
2 tablespoons sun-dried tomatoes
1 shallot, chopped
2 tablespoons coconut oil
1 ounce raw cheese
1 teaspoon Italian seasoning
Sea salt and black pepper to taste
Preheat oven to 400 degrees F.
In a skillet, heat coconut oil over medium heat.
Add shallot and cook for about two minutes. Add spinach and cook for another 3-4 minutes, stirring occasionally.
Add sun dried tomatoes and mix well. Distribute spinach/tomato mixture into ramekins.
Crack one egg on top of each ramekin over spinach mixture. Sprinkle Italian seasoning and salt and pepper over each egg.
Place each ramekin on a baking sheet and place in oven to bake for 15-18 minutes. Remove from oven and sprinkle cheese over eggs.
Makes a total of 4 servings.
Takes about 30 minutes to prepare.