Baked Eggs with Spinach and Tomatoes

Preheat your oven to 375°F (190°C).

Heat the olive oil in a 10-inch oven-safe skillet or a medium saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the diced tomatoes (undrained), fresh spinach, dried oregano, salt, and black pepper to the skillet. Cook, stirring occasionally, for 3-5 minutes, until the spinach has wilted and the sauce has slightly thickened.

Create four small wells in the tomato and spinach mixture. Carefully crack one egg into each well.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Remove from the oven, garnish with fresh chopped parsley, and serve immediately.