This low-carb breakfast dish is made by sautéing shrimp with spinach, cracking eggs on top, and baking everything in small casseroles. Red pepper flakes balance the shrimp’s mild sweetness.
Sauté the sliced garlic in olive oil until fragrant. Add the shrimp and cook until pink, then add the spinach and sauté until wilted.
Divide the mixture between two small casserole dishes. Crack two eggs over each one and sprinkle with salt and Turkish red pepper flakes.
Bake the casserole dishes in an oven preheated to 200°C / 390°F for 12 minutes, until the egg whites are set and the yolks are still runny.
Do not cook the shrimp for too long, or it will become rubbery. Allergens: contains eggs and shrimp (shellfish).
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