Baked eggs with spinach and feta

Baked eggs with spinach and feta

Baked eggs with spinach and feta

I had a little feta left over from the pide I made on Friday. I knew I wanted to make baked eggs with spinach and feta for my weekend brunch. I was inspired. Serve this with slices of Turkish bread, olive oil and za’atar for dunking and sprinkling. It will make for a memorable summer brunch.

Serves 1

1 cup chopped fresh spinach
50 grams feta, crumbled
2 free-range eggs
1 teaspoon za’atar
2 teaspoons olive oil
Turkish bread

Preheat the oven to 180oC. Oil an ovenproof saucepan or serving dish. Arrange the spinach and feta in the saucepan. Sprinkle with a little za’atar. Make a well in the middle of the spinach. Crack the eggs into the spinach, being sure the yolks stay in the well in the middle. Cover and bake for 10-15 minutes, or until the white is cooked and the yolks are still runny. Serve with a dish of olive oil for dipping, and the remaining za’atar for dunking and sprinkling.

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
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