Eggs baked with spinach

1 cup frozen spinach, defrosted.

2 eggs

salt, pepper

1/4 cup grated cheese

olive oil

Defrost the spinach and squeeze any excess water. 

Transfer spinach mixture into a baking dish. Drizzle some olive oil.

Make 2 deep indentations in center of spinach. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Sprinkle with salt, pepper and grated cheese. Bake until egg whites are set, 10–15 minutes.