breakfastvegetarianMediterranean

Baked Eggs in Roasted Tomatoes with Feta and Sautéed Spinach

Name: Baked Eggs in Roasted Tomatoes with Feta and Sautéed Spinach
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 whole large ripe tomatoes; 4 tbsp olive oil; 400 g fresh spinach; 2 cloves garlic; 8 whole eggs; 120 g feta cheese; 2 tbsp fresh oregano or thyme

25 min 4 servings 712 kcal

A hearty and nutritious breakfast featuring protein-rich baked eggs nestled in roasted tomatoes with creamy feta, paired with a side of fiber-packed sautéed spinach for a balanced, low-glycemic meal.

Ingredients

8 whole large ripe tomatoes
4 tbsp olive oil
400 g fresh spinach
2 cloves garlic
8 whole eggs
120 g feta cheese
2 tbsp fresh oregano or thyme

Nutrition

Calories712kcal

Protein17g

Carbs22g

Fat45g

Fiber3g

Instructions

1Preheat 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.
2Rinse the spinach thoroughly and pat dry. Peel and thinly slice the garlic. Set aside for later sautéing.
3Place 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.
4Remove 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.
5Heat 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.

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