1 tbsp Charleston Hot
1 tbsp Wild Cilantro
2 tsp olive oil
1 tsp minced garlic
1/2 cup crushed tomatoes
1/4 cup water
1/2 cup chopped fresh spinach
2 tbsp heavy cream divided
Toasted bread sliced to fit the size of the baking dish
2 large eggs
1 tbsp grated Parmesan for garnish
1 tsp chopped fresh cilantro or parsley for garnish
Preheat the oven to 350 F.
Combine the olive oil and garlic in an 8 1/2-inch skillet. Turn the heat to medium and cook the oil with the for about 1 minute. Add 9°80° Charleston Hot, 9°80° Wild Cilantro, crushed tomatoes and water to the pan. Stir and bring the sauce to a simmer. Add spinach and cook until the spinach has wilted, 1 to 2 minutes. Add 1 tablespoon of cream and stir.
Place the bread in the bottom of a 20-ounce baking dish. Pour the tomato cream sauce over the top. Make two shallow wells in the sauce and crack the eggs into them. Pour 1/2 tablespoon of the remaining cream over each egg so that it coasts the yolks. Baked the eggs uncovered for 20 minutes, or until the egg whites are set. Garnish with cheese and parsley and drizzle with 9°80° Charleston Hot. Enjoy!