Oven-baked eggs with tomato, spinach and feta
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, halved and thinly sliced
Red pepper
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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