Roasted Spinach Breakfast Bowls with Eggs & Feta

Preheat oven to 400°F (200°C).

Thoroughly wash and dry the spinach. Make sure to remove excess water to prevent steaming in the oven.

In a large bowl, toss the spinach with olive oil, minced garlic, red pepper flakes (if using), salt, and pepper.

Spread the spinach evenly on a baking sheet. Avoid overcrowding the pan.

Roast for 10-15 minutes, or until the spinach is wilted and slightly crispy around the edges. Check occasionally to prevent burning.

While the spinach is roasting, cook the eggs to your liking. You can fry them in a pan, poach them, or even bake them in the oven alongside the spinach (add them to the baking sheet with about 5 minutes left of roasting time).

Divide the roasted spinach into four bowls.

Top each bowl with a cooked egg and crumble feta cheese over the top.

Serve immediately with lemon wedges, if desired.