Sicilian Baked Eggs with Spicy Tomato Sauce, Mozzarella, Artichokes, Mushrooms and Spinach

1 tbsp olive oil
2 cloves garlic, thinly sliced
1/2 small onion
1 cup sliced mushrooms
3 cups or 3 good handfuls baby spinach
4 large eggs
1 cup artichoke hearts, chopped
4 oz fresh mozzarella
2 cups tomato sauce
1/4 tsp red pepper flakes (or more if you like really spicy)
1 tablespoon Parsley chopped
salt and black pepper, to taste
Heat oven to 350F.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and saute for 1-2 minutes, or until fragrant. Add the spinach to the pan and saute until wilted. Season to taste with salt and black pepper. Set aside. In the same skillet add another tablespoon olive oil and sauté mushrooms until done, about 4 minutes. Season with salt and pepper. Set aside.
In a large cast iron skillet, spread the tomato sauce. Top with the spinach, mushrooms and artichokes. Break the mozzarella already with your hands and scatter on top. Crack four eggs over the top. Sprinkle with salt, black pepper, and the pepper flakes. Bake for 20 minutes or until the whites are cooked and yolks have reached desired doneness. Serve with toast for dunking
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