Feta Eggs Tomato Spinach (Print Version)
# Ingredients:
01 -
8 ounces of feta, crumbled.
02 -
2 cups of cherry tomatoes or small grape tomatoes.
03 -
½ teaspoon of red chili flakes.
04 -
A teaspoon of oregano, dried.
05 -
1 red bell pepper, finely chopped.
06 -
4 large eggs.
07 -
½ a teaspoon of thyme, dried.
08 -
A full teaspoon of sea salt.
09 -
½ teaspoon of freshly ground black pepper.
10 -
3 garlic cloves, finely chopped.
11 -
4 tablespoons of extra virgin olive oil.
12 -
Fresh basil or chopped chives for decorating (optional).
13 -
½ a small red onion, finely diced.
14 -
1 cup of fresh baby spinach, roughly chopped.
# Instructions:
01 -
Turn your oven up to 400°F to get it nice and hot.
02 -
Spread out the tomatoes, onion, bell pepper, and feta into ramekins or a single baking dish. Drizzle them with olive oil evenly.
03 -
Combine the thyme, oregano, salt, pepper, and chili flakes, then sprinkle it over the dish.
04 -
Pop the dish into the oven for about 25 minutes, letting the veggies soften and the feta get melty.
05 -
Pull the dish out, mix the vegetables and feta together, then toss in the spinach.
06 -
Create little pockets in the mixture and carefully crack one egg into each space.
07 -
Put it back into the oven for another 10 minutes or until the egg whites are cooked but the yolks are soft.
# Notes:
01 -
Ramekins (10-ounce) or a dish that’s 8x8 or 9x11 works well.
02 -
Enjoy it warm with crusty bread for scooping.