"As another reviewer mentioned, the recipe looks more complicated than it is. Using sun-dried tomatoes rather than roasting and drying them yourself makes all the difference time-wise, but not taste-wise. I mixed in the chopped, sun-dried tomatoes the night before, along with the chopped fresh spinach. Before baking in the morning, I decorated the top with fresh tomato slices, tossed in evoo and sprinkled with basil. I served it at three different brunches over the holidays (using sourdough bread twice, and french bread once), and was asked for the recipe every time. Different and delicious!