Description
A comforting and versatile dish featuring baked eggs with blistered cherry tomatoes, creamy feta, and fresh spinach.
Ingredients
Scale
- 4 large eggs
- 200 g feta cheese, crumbled
- 1 cup cherry tomatoes, halved (about 150 g)
- 2 cups fresh spinach (about 60 g)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh herbs (optional for garnish; e.g., parsley, dill, or oregano)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium baking dish, arrange the halved cherry tomatoes and fresh spinach. Drizzle with the olive oil and season lightly with salt and pepper.
- Crumble the feta cheese evenly over the vegetables.
- Create four small wells among the tomatoes and feta, and crack one egg into each well.
- Bake for 20–25 minutes, or until the egg whites are set and yolks reach your desired doneness.
- Remove from the oven and let rest for 2 minutes. Garnish with fresh herbs if desired and serve immediately.
Notes
The sodium is high due to the feta cheese; opt for reduced-sodium feta to lower the total. This dish is perfect for breakfast, brunch, or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 548
- Sugar: 4g
- Sodium: 1430mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8.7g
- Fiber: 1.2g
- Protein: 28g
- Cholesterol: 0mg