Feta Eggs Spinach Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups small grape or cherry tomatoes
02 -
1 diced red bell pepper
03 -
1/2 small diced red onion
04 -
3 cloves minced garlic
05 -
8 ounces feta cheese
06 -
4 tablespoons olive oil
07 -
1 cup chopped baby spinach
08 -
4 large eggs
→ Seasonings
09 -
1 teaspoon dried oregano
10 -
1 teaspoon sea salt
11 -
1/2 teaspoon dried thyme
12 -
1/2 teaspoon ground black pepper
13 -
1/2 teaspoon red pepper flakes
→ Garnish
14 -
Chopped fresh chives or basil if you want
→ For Serving
15 -
Crusty baguette, pita bread, or toast
# Instructions:
01 -
Turn your oven on to 200°C (400°F).
02 -
For individual servings, split the tomatoes, diced bell pepper, diced onion, minced garlic, and feta between 4 oven-safe dishes. Pour 1 tablespoon olive oil over each. If making one big batch, mix all veggies in a dish with feta in the middle, then drizzle everything with oil.
03 -
Combine the oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle this mix all over your veggies and feta.
04 -
Put your ramekins on a baking sheet or just the baking dish straight into the oven. Cook for 25 minutes until the veggies get soft and the feta starts melting.
05 -
Take everything out of the oven and stir so the melty feta mixes with the veggies. Mix in the spinach until it wilts down and blends in.
06 -
Make little holes in the mixture. If you've got separate ramekins, make one hole in each. For a big dish, make four holes. Crack an egg into each hole.
07 -
Put it back in the oven for about 10 more minutes. You want the whites fully cooked but the yolks should stay a bit runny.
08 -
Add fresh herbs on top if you'd like. Grab some bread for dipping and eat it while it's hot.
# Notes:
01 -
Your ramekins should be at least 300ml (10 ounces) in size
02 -
For a single dish, go with an 8x8 or 9x11 baking pan