Baked Eggs with Veggies and Fetta

Baked Eggs with Veggies and Fetta


Cook + Prep Time: 25 mins 

Serves: 4



  • 4 eggs
  • 120g baby spinach leaves
  • 100g semi-dried tomatoes, chopped
  • 70g Danish fetta cheese, crumbled
  • 2 tbsp roughly chopped fresh basil
  • 4 shallots, thinly sliced
  • 1 tbsp olive oil
  • Wholegrain slices of toast, to serve
  • Black pepper, to taste, to serve



  1. Preheat oven to 180°C/160°C fan forced.
  2. Place spinach in a non-stick ovenproof frypan over medium heat with a drizzle of olive oil and allow to wilt slightly.
  3. Add tomatoes, fetta, basil and shallots to the frypan and mix gently together. Drizzle with the olive oil.
  4. Create 4 indentations in the mixture and gently crack an egg in each of the indents. Cover with foil and bake for 15 minutes, or until the egg whites are set and the yolk is cooked to your liking. Season with black pepper to taste, and serve.


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