egg-and-tater bake

 

My daughter gave me some recipes she'd like for me to make so I made this one.  It was a hit- and it's FULL of good veggies! 

egg-and-tater bake (Women's Day magazine Fall 2020)

1 pound (4 cups) frozen potato puffs

2 tablespoons olive oil

1 medium onion, finely chopped

kosher salt and pepper

1 red bell pepper, diced

8 ounces cremini mushrooms, halved

1 clove garlic, minced

3 plum tomatoes, cut into 1-inch pieces

1/2 bunch fresh spinach leaves, roughly chopped

8 large eggs

2 ounces extra-sharp grated Cheddar cheese, grated

Heat oven to 400 degrees.  Arrange potato puffs on baking sheet and bake 20 minutes.

Meanwhile, heat oil in large ovenproof skillet on medium.  Add onion, season with 1/2 teaspoon each salt and pepper, cover and cook, stirring occasionally, 5 minutes.

Add red pepper and mushrooms and cook, stirring occasionally, until just tender, 5 to 6 minutes.  Toss with garlic and tomatoes and cook 1 minute.  Fold in spinach and puffs.

Make 8 small wells in vegetable mixture; carefully crack 1 egg into each.  Sprinkle with cheese and bake eggs to desired done-ness, 15-18 minutes for slightly runny yokes.