4-8eggsdepending on how many eggs each person wants
Take eggs out of the fridge to warm up a bit. If your marinara sauce is in the fridge, take that out too.
Meanwhile, in a cast iron skillet or baking dish, mix potatoes with olive oil, rosemary, salt, and pepper. Roast in a 425 degree oven for approximately 20 minutes (or until fork tender). Turn oven heat down to 375.
Add spinach on top of roasted potatoes and spread evenly.
Pour marinara on top of potato and spinach mixture.
Make small wells in the marinara mixture with the back of a spoon in which to place the eggs. Crack an egg directly into each well, or use a ramekin to crack each individually and pour into each well.
Sprinkle evenly with parmesan and mozzarella cheeses.
Bake in 375 degree oven for approximately 15-20 minutes, or until egg whites are set. Bake for a bit longer if you want the yolks to be hard.
For a paleo/whole30 version: omit the cheese.
The eggs may take a little longer to cook if they're cold. You can add them straight from the fridge, but it will take shorter if they're warmed up a bit. Same with the marinara sauce- warm it up a little first, and don't use it straight out of the fridge, if you're in a hurry! The egg whites still may be a little wobbly, but fully cooked nonetheless.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.