Baked Feta Eggs with Tomatoes and Spinach: A Golden Start to Your Day

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C). Lightly grease two individual oven-safe ramekins or one small (6-8 inch) oven-safe skillet.
2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant. Be careful not to burn the garlic.
3. 3

   Add the fresh spinach to the skillet and cook, stirring occasionally, until just wilted, about 1-2 minutes. Remove from heat.
4. 4

   Divide the wilted spinach mixture evenly between the prepared ramekins or spread it across the bottom of your skillet. Scatter the halved cherry tomatoes over the spinach.
5. 5

   Crumble the feta cheese evenly over the vegetables in each ramekin or skillet.
6. 6

   Using the back of a spoon, create two small indentations in the mixture in each ramekin (or four in the skillet). Carefully crack one egg into each well (two eggs per ramekin, four for the skillet).
7. 7

   Drizzle the remaining 1 tablespoon of olive oil over the eggs and season lightly with salt and black pepper.
8. 8

   Transfer the ramekins or skillet to the preheated oven and bake for 12-18 minutes, or until the egg whites are set and the yolks are still delightfully runny, or cooked to your desired doneness.
9. 9

   Remove from the oven, garnish with fresh parsley or dill if desired, and serve immediately with plenty of crusty bread for dipping.