Baked Eggs with Wilted Spinach & Crumbled Feta

Ingredients

• 8 eggs
• 150 g feta, crumbled
• 300 g baby spinach
• 2 tomatoes, sliced into rounds
• salt and black pepper
• 2 tbsp garlic-infused olive oil
• 0.5 tsp chilli flakes
• 3 spring onions, green tops only, sliced
• 0.5 tsp ground nutmeg
• Crusty bread, to serve
• Greek yoghurt, to serve
• Mixed leaf salad, to serve

Method

1. Preheat the oven to 190°C/fan 170°C. Heat the garlic-infused oil in a large ovenproof frying pan over medium heat until it shimmers.
2. Add the spinach a handful at a time, wilting each batch down before adding the next, about 3–4 minutes in total. Stir through the chilli flakes and nutmeg, season with salt and pepper, then tip the pan and press the spinach with a spoon to squeeze out excess liquid.
3. Arrange the tomato rounds across the spinach in a single layer. Crumble over half the feta.
4. Make 8 wells in the mixture with the back of a spoon and crack an egg into each. Season the eggs, then scatter the remaining feta around them so the yolks stay clear.
5. Transfer to the oven and bake for 10–12 minutes, until the whites are just set with no translucent patches but the yolks still wobble when you nudge the pan.
6. Scatter over the spring onion tops and bring the pan straight to the table with crusty bread, a bowl of Greek yoghurt and a mixed leaf salad alongside.