Description
A creamy, one-pan Mediterranean breakfast featuring roasted feta cheese, bursting cherry tomatoes, and fresh spinach with perfectly baked eggs.
Ingredients
1 block (7 oz) Greek feta cheese
2 cups cherry tomatoes
2 cups fresh baby spinach
4 large eggs
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
Optional: Fresh basil and red pepper flakes for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C) and grab a medium-sized baking dish.
Step 2: Place the feta block in the center of the dish and surround it with cherry tomatoes and minced garlic.
Step 3: Drizzle the olive oil over the feta and tomatoes, then sprinkle with oregano and pepper.
Step 4: Bake for 20 minutes until the tomatoes have burst and the feta is soft and slightly golden.
Step 5: Remove from the oven and stir in the fresh spinach until it wilts into the hot tomato and cheese mixture.
Step 6: Create four small wells in the mixture and crack one egg into each well.
Step 7: Return to the oven for 8-10 minutes until the egg whites are set but the yolks are still runny.
Step 8: Garnish with fresh basil or red pepper flakes and serve immediately.
Notes
Ensure the feta is high-quality Greek sheep's milk feta for the best melting results. Serve with sourdough toast for dipping into the runny yolks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 410mg
