Description
A simple and flavorful Mediterranean breakfast dish featuring eggs baked in a bed of crumbled feta cheese, spinach, and tomatoes.
Ingredients
Scale
- 6 large eggs
- 4 ounces feta cheese, crumbled
- 2 cups fresh spinach leaves
- 1 tablespoon olive oil
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1/2 cup tomato, diced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh herbs (dill or parsley), for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish with olive oil.
- Heat olive oil in the skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes and cook for 2-3 minutes until they start to break down. Add spinach and cook until just wilted, about 1-2 minutes. Season with oregano, salt, and pepper. Remove from heat.
- Sprinkle half of the crumbled feta cheese evenly over the vegetable mixture.
- Create small wells in the vegetable mixture. Crack each egg into a separate small bowl, then gently pour into the wells.
- Sprinkle the remaining feta cheese around the eggs and season with additional salt and pepper.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, until egg whites are set but yolks remain slightly runny.
- Garnish with fresh herbs before serving.
Notes
- Use authentic Greek feta in brine for the best flavor.
- Room temperature eggs cook more evenly.
- Do not overcook the spinach; it should just wilt.
- For firmer yolks, bake an additional 2-3 minutes.
- Let the dish rest for 2-3 minutes after baking for easier serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg