Baked Eggs in Roasted Tomatoes with Feta and Sautéed Spinach

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

Preheat the oven to 180°C. Slice the tops off the tomatoes and scoop out the seeds and pulp with a spoon, leaving a thick shell. 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⇄

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

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

Place the prepared tomato shells in the preheated oven at 180°C and roast for 10 minutes to soften slightly. 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⇄

Remove the tomatoes from the oven. Crack one egg into each tomato shell, then sprinkle crumbled feta and chopped fresh herbs over the top. 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⇄

Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden. 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.