Baked Eggs with Spinach & Tomatoes
Tender baked eggs nestled in a flavorful mixture of spinach, cherry tomatoes, garlic, and feta cheese. A simple Mediterranean breakfast that's both nutritious and satisfying.
Prep Time
10 mins min
Cook Time
20 mins min
Total Time
30 min
Servings
4
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 4 cups fresh spinach
- 1 1 1/2 cups cherry tomatoes, halved
- 6 large eggs
- 0.3333333333333333 cup crumbled feta cheese
- 1 tsp dried oregano
- 0.5 tsp paprika
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 Fresh basil leaves (optional)
- 1 Whole grain bread for serving
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat the olive oil in an oven-safe skillet over medium heat.
- 3
Cook the onion for 3–4 minutes until softened.
- 4
Add the garlic and cook for 30 seconds.
- 5
Stir in the spinach and cook until wilted.
- 6
Add the cherry tomatoes, oregano, paprika, salt, and black pepper.
- 7
Cook for 2–3 minutes until the tomatoes begin to soften.
- 8
Make six small wells in the vegetable mixture and crack one egg into each well.
- 9
Sprinkle the feta cheese evenly over the top.
- 10
Transfer the skillet to the oven and bake for 10–12 minutes, or until the egg whites are set while the yolks remain slightly runny.
- 11
Garnish with parsley and fresh basil if desired.
- 12
Serve immediately with warm whole grain bread.
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