Baked Eggs with Spinach & Feta

Baked eggs nestled in wilted spinach and crumbled feta with jammy tomatoes — a quick, satisfying spring brunch recipe that's ready in just 20 minutes.

Instructions

1. Preheat your oven to 200°C (180°C fan).
2. Cook the base: Heat a drizzle of olive oil in a 24 cm oven-safe frying pan over medium heat. Add the roughly chopped tomatoes and cook for 5–6 minutes until they collapse and become saucy. Season with salt, pepper, and a pinch of cumin or smoked paprika if you like.
3. Wilt the spinach: Add the spinach to the pan in batches and stir until completely wilted (2–3 minutes). Adjust seasoning.
4. Add the feta: Crumble the feta over the spinach and tomato base.
5. Make wells: Use a spoon to make 4 small wells in the mixture. Crack one egg into each well.
6. Bake for 8–12 minutes, depending on how you like your yolks — 8 minutes gives runny yolks, 12 for fully set.
7. Serve directly from the pan with crusty bread or flatbread.