Asian Style Eggs in a Cup
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Makes 4 Servings
INGREDIENTS
  • 1 tablespoon grape seed oil, divided, plus more to greasing cups
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 3 tablespoons shallots, finely diced
  • a pinch of crushed red pepper flakes
  • 6 cups baby spinach, washed and tightly packed
  • 2 teaspoons fish sauce (I use Red Boat)
  • 4 eggs
  • Sea salt, to taste
  • 1 teaspoon toasted sesame seeds, to garnish (*optional)
DIRECTIONS
  1. Preheat oven to 375ºF.
  2. Into a sauté pan add ½ tablespoon of oil over medium high heat. Add ginger and garlic, cook until fragrant and be careful not to burn. Remove from the pan and set aside.
  3. Place the pan back on the stove, and over medium high heat, add the remaining oil, sauté shallots and pepper flakes until shallots appear a little more translucent. Add spinach and fish sauce. Cook until spinach is wilted and tender, about 30 seconds. Remove from the heat.
  4. Into a lightly greased cup, spoon in ¼ of the spinach mixture. Add ginger garlic mixture on top. Crack an egg and lightly sprinkle with sea salt. Bake for 15 to 17 minutes. Sprinkle with toasted sesame seeds.
Recipe by Flavor and Friends at http://flavorandfriends.com/asian-style-eggs-in-a-cup/