Baked Eggs with Spinach and Feta
Eggs baked into a bed of garlicky spinach with feta crumbled over, straight from oven to table in the pan — 34 g of protein and 9 g of carbohydrate.
Photograph credit: Liat Portal for Foodie Disorder - Green Shakshuka with Challah and Orange Juice by HaJunkiyada · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Photograph credit: Eggs Benedict Florentine - Pasadena, CA by Daderot · CC0 · Wikimedia Commons
Method
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Heat the oven to 190C fan.
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Heat the oil in a wide ovenproof frying pan and cook the onion over medium heat for 8 minutes until soft and just golden.
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Add the garlic, cumin and Aleppo pepper and cook 1 minute.
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Add the spinach in handfuls, letting each wilt before the next goes in. Cook 3 minutes more, then tip the pan and spoon out any pooled liquid — wet spinach makes watery baked eggs.
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Season with the salt, pepper and nutmeg and spread the spinach level.
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Make eight wells with the back of a spoon and crack an egg into each.
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Scatter the feta between the eggs, not over the yolks.
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Bake 8 to 10 minutes, until the whites are just set and the yolks still move when you shake the pan. Scatter with dill and serve straight from the pan.
Chef’s Tips
- Pour off the spinach liquid before the eggs go in. It is the single most common reason these come out watery.
- Check at eight minutes. The whites go from translucent to set very quickly and two minutes is the difference between a runny yolk and a hard one.
- The pan carries on cooking on the table — serve it fast, or move the eggs onto plates.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairing Suggestions
- Flatbread, for anyone not counting carbohydrate
- A spoonful of thick yoghurt
- Strong black tea
Storage & Reheating
Best straight from the oven. The spinach base keeps 3 days refrigerated and can be reheated and used for fresh eggs, which is the better way to make this again.
Common questions
How long does Baked Eggs with Spinach and Feta take to make?
About 28 minutes in total — 10 minutes of preparation and 18 minutes of cooking. The recipe serves 2.
What are the key tips for making Baked Eggs with Spinach and Feta?
Pour off the spinach liquid before the eggs go in. It is the single most common reason these come out watery. Check at eight minutes. The whites go from translucent to set very quickly and two minutes is the difference between a runny yolk and a hard one. The pan carries on cooking on the table — serve it fast, or move the eggs onto plates.
What should I serve with Baked Eggs with Spinach and Feta?
Flatbread, for anyone not counting carbohydrate; A spoonful of thick yoghurt; Strong black tea.
How should Baked Eggs with Spinach and Feta be stored?
Best straight from the oven. The spinach base keeps 3 days refrigerated and can be reheated and used for fresh eggs, which is the better way to make this again.
Is Baked Eggs with Spinach and Feta suitable for a special diet?
This recipe is vegetarian, gluten-free, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Baked Eggs with Spinach and Feta?
About 458 kcal per serving, with 34 g protein, 9 g carbohydrate and 32 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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