Description
A hearty and colorful dish featuring creamy baked eggs nestled in a medley of sautéed vegetables, juicy cherry tomatoes, tangy feta, and herbs—perfect for dipping crusty bread.
Ingredients
Units
Scale
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup bell peppers, diced (red or orange)
- 1 cup spinach or kale, chopped
- 1/3 cup crumbled feta cheese
- 1 clove garlic, minced
- 1/4 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
- Bread slices, toasted, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the chopped onion for 2 minutes, then add garlic, bell peppers, and cherry tomatoes. Cook for 4-5 minutes until softened.
- Stir in spinach or kale and cook just until wilted. Season with salt, pepper, and optional chili flakes.
- Divide the sautéed vegetables into 2 small oven-safe ramekins or bowls.
- Sprinkle crumbled feta over the veggies. Crack 2 eggs into each ramekin, taking care not to break the yolks.
- Place the ramekins on a baking sheet and bake for 12–15 minutes, or until the whites are set and yolks are slightly runny (bake longer for firmer yolks).
- Garnish with chopped fresh chives or parsley and serve hot with crusty bread.
Notes
- For a dairy-free version, omit the feta or use a plant-based alternative.
- You can substitute spinach with kale or Swiss chard.
- Adjust chili flakes to taste for added heat.
Nutrition
- Serving Size: 1 ramekin
- Calories: 280
- Sugar: 4g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
