- 2 tbsp coconut oil
- 8 large handfuls of fresh spinach
- 1/2 onion, diced
- 4 cloves of garlic, grated or minced
- 1 cup vegetable stock
- 6 eggs
In an oven-safe skillet over medium heat, heat the coconut oil . Add the onion and garlic, saute until translucent, about 5 minutes. Add the spinach and cook while stirring, until wilted. Add the vegetable stock and turn down the heat. Simmer for around ten minutes or until almost all of the stock has evaporated. Season to taste. Make six small wells in the spinach, and carefully crack the eggs in to each hole.
Place in the oven at 350 and bake for 7 to 10 minutes depending on how you like your eggs cooked. May take up to 20 minutes depending on your oven.