BAKED EGGS PIZZAIOLA

Serves: 6

2 pkgs (10 oz/300 g each) frozen ■ chopped spinach, thawed and squeezed dry

4 oz (114 g) cream cheese, cubed

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1 cup (250 mL) shredded

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mozzarella cheese

1/2 tsp (2.5 mL) salt

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1/2 tsp (2.5 mL) freshly ground

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pepper

1 tbsp (15 mL) olive oil

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3 cups (750 mL) halved grape

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tomatoes

1 tsp (5 mL) Italian seasoning

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1 can (7 1/2 oz/215 mL) tomato

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sauce

6 eggs

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1 cup (250 mL) shredded

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Havarti cheese

1. Place spinach and cream cheese in a large frying pan over medium heat. Cook, stirring, until cream cheese is melted. Stir in mozzarella cheese, salt and pepper. Spread spinach mixture in bottom of a greased 9-by3-inch (23-by-33-cm) baking dish; set aside.

2. Heat oil in a large frying pan over medium heat. Add tomatoes and Italian seasoning; sauté until tomatoes are softened, about 5 minutes. Add tomato sauce and simmer, stirring frequently, until thickened, about 10 minutes; cool. Spoon tomato mixture evenly over spinach mixture. May be prepared to this point and refrigerated overnight.

3. Preheat oven to 350 F

(175 C). Remove baking dish from refrigerator and let stand 20-30 minutes.

4. Using the back of a spoon, make 6 round indentations, each about 2 1/2 inches (6.25 cm) in diameter, in tomato and spinach layers, being careful not to go through to bottom of baking dish. Carefully crack an egg into each indentation. Sprinkle Havarti cheese over top.

5. Bake, uncovered, 35-40 minutes or until eggs are set and spinach mixture is bubbly and heated through.