Tomato and Chorizo Baked Eggs

Found this recipe in Canadian Living magazine and made it on Valentine's Day for breakfast.  It had a really nice flavor, and the portion we reheated the next day was just as good!  Rather than bottled tomatoes we used the canned Aylmer Accents tomatoes, garlic and olive oil flavor.

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups (500 mL) bottled strained tomatoes, (passata)
• 4 eggs
• 1/3 cup (75 mL) whipping cream, (35%)
• 1 pinch salt
• 1 pinch pepper
• 3/4 cup (175 mL) diced chorizo sausage
• 6 cups (1.5 L) baby spinach

Preparation

In large skillet, heat 1-1/2 tsp of the oil over medium heat; cook onion and half of the garlic until fragrant, about 4 minutes.

Divide onion mixture among four 5-inch (12 cm) diameter ovenproof ramekins. Divide tomatoes among ramekins; top each with 1 egg. Divide cream among ramekins; sprinkle each with salt and pepper.

Bake in 375ºF (190ºC) oven until egg yolk is set and egg white is no longer runny, 18 to 20 minutes.

Meanwhile, in same skillet, heat remaining oil over medium heat; cook remaining garlic until fragrant, about 2 minutes. Add chorizo; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add spinach in 2 batches; cook, stirring, until slightly wilted, about 2 minutes.

Serve spinach mixture on eggs.