Baked Eggs in Roasted Tomatoes with Feta and Sautéed Spinach

• 8 whole large ripe tomatoes⇄
• 4 tbsp olive oil⇄

1. 1.Preheat the oven to 180°C.
2. 2.Slice the tops off the tomatoes and scoop out the seeds and pulp with a spoon, leaving a thick shell.
3. 3.Place the tomato shells in a baking dish, drizzle the insides with olive oil, and season with salt and pepper.

💡 Choose firm, ripe tomatoes to ensure they hold their shape during baking.

• 400 g fresh spinach⇄
• 2 cloves garlic⇄

1. 1.Rinse the spinach thoroughly and pat dry.
2. 2.Peel and thinly slice the garlic.
3. 3.Set aside for later sautéing.

💡 Spinach wilts significantly, so use more than you think you’ll need for the final portion.

1. 1.Place the prepared tomato shells in the preheated oven at 180°C and roast for 10 minutes to soften slightly.
2. 2.They should look slightly wilted but still hold their structure.

💡 Don’t over-roast at this stage; they just need to soften before adding the eggs.

• 8 whole eggs⇄
• 120 g feta cheese⇄
• 2 tbsp fresh oregano or thyme⇄

1. 1.Remove the tomatoes from the oven.
2. 2.Crack one egg into each tomato shell, then sprinkle crumbled feta and chopped fresh herbs over the top.
3. 3.Return to the oven at 180°C and bake for 12-15 minutes until the egg whites are set but yolks remain runny.

💡 Check the eggs at 12 minutes to avoid overcooking the yolks if you prefer them runny.

• 2 tbsp olive oil⇄
• 400 g fresh spinach⇄
• 2 cloves garlic⇄

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
3. 3.Add spinach in batches, stirring for 3-5 minutes until wilted and bright green.

💡 Don’t overcrowd the pan; add spinach gradually to ensure even cooking.