Ingredients
- —4 eggs
- —120 g baby spinach
- —150 g cherry tomatoes
- —50 g feta
- —1 small shallot
- —1 clove garlic
- —1 tsp extra virgin olive oil
- —1 tsp dried oregano
- —Fresh basil
- —Freshly ground black pepper
- —Pinch of sea salt
Instructions
A light oven dish where eggs gently cook between juicy cherry tomatoes, fresh spinach, and creamy feta. Finished with basil and a hint of oregano. A nutritious breakfast that looks beautiful and requires surprisingly little preparation.
Preheat the oven to 190°C.
Sauté the finely chopped shallot and garlic briefly in olive oil.
Add the spinach and let it wilt.
Divide the spinach between two small oven dishes and add the halved cherry tomatoes.
Crumble the feta over it.
Make two wells and crack two eggs into each dish.
Sprinkle with oregano and black pepper.
Bake for 10 to 12 minutes until the egg whites are just set and the yolks are still soft.
Garnish with fresh basil.
Serving Tip
Serve directly from the oven dish with some extra basil and a wedge of lemon.
Storage Tip
Best enjoyed straight from the oven. Leftovers can be stored covered in the fridge for up to 1 day.