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Baked Eggs With Spinach and Tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 14.5-ounce can diced tomatoes, drained
- 2 kosher salt and pepper
- 8 bunches spinach (about 1 pound), trimmed
- 4 ounces eggs, separated (yolks kept whole, if possible)
Directions:View on Real Simple
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