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Photo of Oven-baked eggs with tomato, spinach and feta by WW

Oven-baked eggs with tomato, spinach and feta

1
Point(s)
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, halved and thinly sliced

Red pepper(s)

1 medium, thinly sliced

Garlic

2 clove(s), thinly sliced

Ground Cumin

1 teaspoon(s), level

Oregano, Dried

½ teaspoon(s), level

Paprika

1 pinch

Tinned Tomatoes

800 g

Spinach

100 g

Egg, whole, raw

4 medium, raw

Light Feta Cheese

50 g

Coriander, fresh

2 tablespoon(s), chopped

Instructions

  1. Put a large, ovenproof frying pan over low-medium heat and mist with cooking spray. Add the onion and pepper and cook for 8–10 minutes or until softened. Add the garlic and cook for 1 minute, then stir in the cumin, oregano and paprika, and cook for another minute.
  2. Add the tomatoes, season, and simmer for 15 minutes or until thickened. Stir in the spinach to wilt. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  3. Using a spoon, make indents in the sauce, and crack in the eggs. Sprinkle over half the feta and bake in the oven for 10 minutes or until the eggs are just set. Sprinkle over the coriander and the remaining feta to serve.

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