This simple all-in-one dish is filling enough for dinner and great for either breakfast or brunch. With vegetables, tomato sauce, eggs and topped with cheese, it has both super flavor and style.
Pre-heat the oven to 425 degrees. Heat the oil in a large, heavy pan. Add the hard vegetables and cook them about 5 minutes under medium-high heat, stirring occasionally.
Add the spinach and mushrooms and continue cooking for about 2-3 minutes, until the mushrooms begin to lose their water and the spinach begins to wilt. Add the chopped artichoke hearts and giardiniera.
Divide the vegetables between 2 casserole dishes or put them on the bottom of one 8-inch casserole with sides at least 2-inches.
If using 2 casserole dishes, divide the tomato sauce, pouring 1/2 cup over each dish. (If using a single dish, pour the entire cup over the vegetables.) With a spatula, lightly spread the sauce so it covers all the vegetables. Make 2 indentations in the sauce for the 2 eggs per person.
Gently crack the eggs with a knife and pour them into the indentations in the tomato sauce.
Place the casserole(s) onto a pan with sides to prevent any spillover from burning the bottom of your oven. Gently place the casserole(s) in the oven and bake for 15 minutes.
Add the cheese and salt and pepper, then put the casserole(s) back into the oven for another 5 minutes.
It does not matter what "hard" vegetables you use. I like variety in color as well as taste, and I tend to use as many different vegetables as I can find in my refrigerator.