The 15-Minute Protocol: Mediterranean Baked Eggs
The Royal Treatment (Feast-Level Simplicity).
This protocol is built to eliminate morning chaos. We took the ultimate convenience (canned diced tomatoes) and fused it with the **Master Protocol** of flavor (fresh, fragrant aromatics). The result is an elegant, naturally **Gluten-Free** brunch that feels like a ceremony but takes less than 15 minutes.
Ingredients
- 1 Large (28 oz) Can Diced Tomatoes
- 1 Small Fresh Onion, diced, and 3-4 Cloves Fresh Garlic, minced
- 1 Large Handful Fresh Spinach
- 2 Large Eggs
- 4 oz Goat Cheese or Feta, crumbled
- 1 Tbsp Vegetable Oil, Salt, Pepper, Pinch of Dried Herb
The Protocol (15 Minutes)
- **Prep Aromatics & Build the Base:** Mince garlic and dice onion. In an oven-safe skillet, heat oil. Add the diced **Onion** and sauté for 2–3 minutes. Add the minced **Garlic** and dried herb, cooking for 1 minute until fragrant.
- **Simmer Sauce & Capture the Depth:** Pour in the **Diced Tomatoes** (do not drain). Season and bring the sauce to a gentle simmer for 3 minutes.
The crucial step: Sautéing fresh aromatics builds the deep flavor base. - **Wilt Greens & Assemble Eggs:** Stir in the **Fresh Spinach** until wilted. Create two small wells in the sauce. Gently crack the **two eggs** into the wells. Crumble the **Goat Cheese/Feta** over the top.
- **Bake & Finish:** Transfer the skillet to the **broiler (HIGH) or oven**. Pay close attention to the eggs until the whites are set and the yolks are runny (or your desired firmness).
- **The Final Check:** Immediately after removing the skillet, your high-impact visual is secured.
Eggs assembled and ready for the final cook phase.
The Final Upgrade (Master Protocol)
To elevate this dish to full **Chef-Level Simplicity**, add 2 tablespoons of sun-dried tomatoes (packed in oil, chopped) to the fresh aromatics during the initial sauté. This subtle addition of a premium ingredient provides a deep, savory complexity that makes the meal truly transcendent.