Greek Baked Eggs with Spinach & Feta
Method
Preheat the oven to 190°C.
Heat the olive oil in a medium oven-safe skillet over medium heat.
Add the red onion and cook for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the spinach and cook for 1–2 minutes until just wilted.
Stir in the cherry tomatoes, oregano and half of the fresh dill.
Make four small spaces in the vegetable mixture and crack an egg into each one.
Scatter the feta over the top and bake for 8–12 minutes, until the egg whites are set but the yolks are still cooked to your liking.
Sprinkle with the remaining dill and fresh parsley, then serve warm.
For easier serving, use a skillet with a lid and cook the eggs on the hob over low heat instead of baking them. Add a tablespoon of water, cover, and let the eggs steam gently until the whites are set.
Nutrition Facts
Per serving
