Ingredients
4 large eggs
1 tbsp olive oil
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 tsp balsamic vinegar (optional)
Salt and pepper, to taste
1 tbsp chopped fresh parsley or basil
Optional: crumbled feta or grated Parmesan
Instructions
Preheat the oven to 375°F (190°C).
Sauté the base: In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add cherry tomatoes and cook for 2 minutes. Stir in spinach and cook until wilted.
Deglaze (optional): Add balsamic vinegar and stir to coat the vegetables.
Assemble the bake: Transfer the sautéed vegetables to a small baking dish. Use a spoon to make 4 small wells, then crack an egg into each.
Season: Sprinkle with salt, pepper, and herbs. Add cheese if using.
Bake: Place in the oven and bake for 12–15 minutes, or until egg whites are just set and yolks are slightly runny.
Garnish and serve: Top with fresh herbs and serve with crusty whole grain bread or a side salad.
Notes
You can substitute kale or Swiss chard for spinach.
Add chili flakes for a spicy kick.
Bake longer if you prefer your yolks fully cooked.
For a Mediterranean twist, stir in olives or sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian