Description
A creamy and flavorful baked egg dish featuring tangy feta, roasted tomatoes, and fresh spinach, perfect for brunch or easy weekday breakfasts.
Ingredients
Scale
- 4 large eggs
- 150 g (about 5 oz) feta cheese, crumbled
- 250 g (about 2 cups) cherry tomatoes, halved
- 100 g (about 3.5 oz) fresh spinach, roughly chopped
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Optional fresh herbs: chopped parsley, dill, or basil for finishing
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow baking dish, scatter the cherry tomatoes in an even layer; sprinkle the fresh spinach over and around the tomatoes.
- Crumble the feta cheese evenly over the vegetables.
- Make four small “nests” with the back of a spoon and crack one egg into each nest.
- Drizzle the olive oil over the dish and season lightly with salt and black pepper.
- Bake for 15–20 minutes, checking at 15 minutes, until the whites are set but yolks still slightly wobbly.
- Remove from the oven, sprinkle with fresh herbs if desired, and serve immediately.
Notes
For a dairy-free version, substitute crumbled firm tofu mixed with lemon juice and nutritional yeast. Adjust for different cheeses or seasoning to modify sodium levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 4g
- Sodium: 874mg
- Fat: 32.8g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10.5g
- Fiber: 2.6g
- Protein: 25.8g
- Cholesterol: 370mg