Eggs Baked in Yogurt with Spinach, Tomatoes & Watercress

Ingredients

• 1 cup baby spinach leaves packed
• 12  cherry tomatoes halved
• 4 large eggs 
• 1 clove garlic minced peeled
• 4 servings paprika to taste
• 2 cup greek yogurt plain
• 4 servings salt and pepper as needed
• 2 tablespoon scallions thinly sliced
• 1 bunch watercress 

Equipment

• bowl
• baking sheet
• oven
• ramekin
• aluminum foil

Directions

1. Preheat oven to 350 degrees. Stir together yogurt, scallions, garlic, a pinch of salt, and a few grinds of pepper in a bowl. Divide the baby spinach evenly between between each of four (4 to 5-inch) covered, ovenproof ramekins (foil makes a fine lid too). Spoon ½ cup yogurt on top of the spinach, smoothing to cover completely. Make a slight indent in the center of the yogurt and carefully break an egg onto each one, keeping the yolk intact. Season with more salt and pepper.
2. Lay six cherry tomato halves around each of the eggs, avoiding the yolk. Cover the ramekins with lids or foil and place them on a rimmed baking sheet.
3. Bake until yogurt is just firm, and the eggs whites are set, about 20 to 25 minutes, depending on size and material of your ramekins.To serve, top each with some watercress, and a sprinkle paprika.