Description
A savory Mediterranean-inspired breakfast featuring baked eggs nestled in sautéed spinach, cherry tomatoes, and crumbled feta. Ready in just 20 minutes, it's wholesome, flavorful, and gluten-free.
Ingredients
4 large eggs
1/2 cup crumbled feta cheese
1 tablespoon olive oil
1/2 cup cherry tomatoes, halved
1 cup baby spinach
1 garlic clove, minced
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley or basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In an oven-safe skillet, heat the olive oil over medium heat.
- Sauté the garlic for about 30 seconds until fragrant.
- Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften.
- Stir in the spinach and cook for 1 minute until wilted.
- Season with red pepper flakes, oregano, salt, and black pepper.
- Sprinkle the crumbled feta evenly over the mixture.
- Create four small wells in the mixture and crack an egg into each well.
- Transfer the skillet to the oven and bake for 8–12 minutes, depending on desired yolk consistency.
- Remove from oven, top with fresh herbs if using, and serve warm.
Notes
Use goat cheese instead of feta for a creamier texture.
Kale can replace spinach for a more robust flavor.
Add olives or sun-dried tomatoes for extra Mediterranean flavor.
Store leftovers in the fridge for up to 2 days.
Reheat gently on the stovetop or in the oven to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
