Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 small onion, finely chopped (about 1/2 cup) (75g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1/2 teaspoon dried oregano (1g)
  • 1/4 teaspoon red pepper flakes (optional) (0.5g)
  • Salt and freshly ground black pepper, to taste
  • 5 ounces fresh spinach, roughly chopped (140g)
  • 4 large eggs (approx 200g)
  • 2 ounces feta cheese, crumbled (55g)
  • 1/4 cup Kalamata olives, pitted and halved (approx 35g)
  • Fresh parsley, chopped, for garnish (optional)
  • Crusty bread, for serving (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in the oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Stir in diced tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  4. Stir in the chopped spinach and cook until wilted, about 2 minutes.
  5. Use a spoon to create four wells in the tomato and spinach mixture. Crack one egg into each well.
  6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preference). Check frequently to avoid overcooking!
  7. Remove from the oven and sprinkle with crumbled feta and olives. Garnish with fresh parsley, if desired. Serve immediately with crusty bread for dipping. Enjoy your healthy egg breakfast recipes!