Mediterranean Baked Eggs with Feta and Spinach

A flavorful and healthy vegetarian breakfast featuring baked eggs nestled in a bed of spinach, tomatoes, and feta cheese. Perfect for a weekend brunch!

Prep Time

15 minutes

Total Time

35 minutes

Calories

330 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.37/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

2tablespoonsOlive Oil(Extra Virgin)

£0.15

0.5mediumRed Onion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

1pintCherry Tomatoes(Halved)

£1.20

6ouncesSpinach(Fresh, or frozen (thawed and squeezed dry))

£0.75

1teaspoonDried Oregano

£0.05

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, to taste)

£0.03

4Eggs(Large)

£1.20

4ouncesFeta Cheese(Crumbled)

£1.50

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.49

£1.37 per serving

Instructions

1.
Preheat your oven to 375°F (190°C).
2.
Heat the olive oil in a large skillet (preferably oven-safe) over medium heat. Add the red onion and cook until softened, about 5 minutes.
3.
Add the garlic and cook for another minute until fragrant.
4.
Stir in the cherry tomatoes and cook until they start to soften and release their juices, about 5 minutes.
5.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with oregano, salt, and pepper.
6.
Make four wells in the spinach and tomato mixture. Crack an egg into each well.
7.
Sprinkle the feta cheese over the eggs and vegetables.
8.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny (adjust cooking time depending on your preference).
9.
Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (220g)

330 kcal / 1381 kJ

Carbs

3% of RDA

Fat

24g

34% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a spicier flavor, add a pinch of red pepper flakes to the vegetables.

You can substitute other vegetables like bell peppers, zucchini, or mushrooms.

If your skillet is not oven-safe, transfer the vegetable mixture to a baking dish before adding the eggs and cheese.

Serve with toasted bread or pita bread for dipping.

Cooking Equipment

Oven

Large Skillet (Oven Safe if possible)

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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