The oven-baked eggs made with feta and tomatoes are served in ramekins and are ideal for breakfast or a meal.
120g baby spinach leaves
100g semi-dried tomatoes, chopped
70g Danish feta cheese, crumbled
Two tablespoons roughly chopped fresh basil
Four shallots, thinly sliced
One tablespoon of olive oil
Wholegrain toasts (optional) to serve
- The oven should be preheated to 180°C/160°C. Spray four 1-cup (250ml) capacity oven-safe ramekins with oil.
- Place spinach in a bowl. Pour in enough boiling water in order to completely cover it, leave for 10 seconds, and then take it out and drain. Once the water is cool enough to be able to handle, remove any excess water. Mix tomatoes, spinach feta, cheese, basil, and shallots in a medium bowl. Divide the mixture evenly among dishes and drizzle each plate with one teaspoon of oil. Place the words on a baking sheet and place an egg on the top of each term.
- Wrap the foil in aluminum and cook for 15 minutes or until the egg cooks to your taste. Add black pepper to the mix. Serve toast with a slice of bread If you prefer.