Italian Eggs over Spinach and Polenta

I got this recipe from Cooking Light, but modified it slightly. This recipe was SUPER easy and very tasty. Excellent meal for a night when you don't feel like cooking and/or have the time. The one issue I had was with overcooking my eggs. In the sauce pan the whites stayed sort of runny looking so I kept cooking them. Finally, after seeing the consistency of the whites wasn't changing I decided to turn off the heat, only to find the eggs were pretty much cooked through, instead of soft like I wanted them (still tasted good though). So my recommendation when making this would be to go less on the appearance of the eggs and more by the time. After 5-10 minutes they probably should be soft-set.

Ingredients (enough for ~3 servings)
-5 eggs
-1 16 oz tube of polenta, cut into 12 slices
-1 jar tomato-basil pasta sauce
-1 package of fresh baby spinach
-1 small red onion, diced
~1/2 C Asiago or Romano cheese, shredded
-cooking spray or EVOO

(set oven to broil)
Steps
1. Spray baking sheet with cooking spray or EVOO, then arrange polenta slices on top and coat on top with cooking spray or more EVOO. Broil about 5-7 minutes.
2. While polenta heats, saute onion for about 3 minutes in a Large sized pan (at medium heat).
3. Stir in sauce to pan and bring to a simmer.
4. Stir in spinach and cook for 1 minute or until spinach wilts.
5. Make 5 indentations in the spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation.
6. Cover pan and simmer for 5-10 minutes until eggs are desired degree of doneness. Sprinkle with cheese.

7. Put 3-4 polenta slices on a plate and top with 1/3 of spinach mixture and 2 eggs.