Description
A refined breakfast featuring warm, crumbled feta blended with blistered tomatoes and tender spinach, topped with gently baked eggs.
Ingredients
Scale
- 1 pint cherry tomatoes, halved
- 4 cups baby spinach, washed and spun dry
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, thinly sliced (optional)
- 8 oz block feta, room temperature
- 1 garlic clove, finely minced
- 2 teaspoons honey or a pinch of sugar (optional)
- 4 large eggs, room temperature
- Fresh herbs (parsley or dill), finely chopped (about 2 tablespoons)
- Zest of 1 lemon
- Red pepper flakes, to taste
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread or grilled sourdough, for serving
Instructions
- Preheat the oven to 400°F (200°C) and choose an ovenproof skillet.
- Toss halved tomatoes and sliced shallot with 1 tablespoon olive oil, salt, and minced garlic in the skillet, spreading evenly.
- Roast for 10-12 minutes until tomatoes blister.
- Nestle feta into the center, drizzle with remaining olive oil and honey.
- Return to oven and roast for another 10 minutes until feta softens.
- Stir tomatoes to create a sauce and fold in spinach until wilted.
- Make four wells in the mixture and crack an egg into each well.
- Bake for 6-9 minutes until egg whites are set but yolks are still glossy.
- Finish with lemon zest, herbs, and red pepper flakes. Drizzle with olive oil and serve with bread.
Notes
For best results, use room temperature eggs and a good-quality feta. Serve immediately for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg