Mediterranean Spinach and White Bean Egg Bake with Feta

Preheat your oven to 191 °C (190 °C).

💡 Tip: Position the oven rack in the center to ensure even baking.

Heat 15 ml of olive oil in a 10-inch ovenproof skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent, then add the minced garlic, dried oregano, red pepper flakes, salt, and black pepper, cooking for another 1 minute until fragrant.

💡 Tip: A seasoned cast-iron or stainless steel skillet works best.

Add the chopped fresh spinach in batches, stirring constantly until wilted. Stir in the drained white beans, tossing everything together to combine thoroughly and warm through.

💡 Tip: If the spinach releases excess liquid, let it simmer briefly until mostly evaporated.

Use the back of a large spoon to create 4 shallow wells in the spinach and bean mixture. Crack one egg directly into each well. Scatter the crumbled feta cheese evenly over the top and drizzle with the remaining 15 ml of olive oil.

💡 Tip: Crack each egg into a small ramekin first to avoid shell fragments.

Transfer the skillet to the preheated oven and bake for 10 to 14 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

💡 Tip: Keep an eye on the eggs near the 10-minute mark to prevent overcooking the yolks.

Carefully remove the hot skillet using oven mitts. Garnish with chopped fresh dill or parsley and serve warm directly from the pan.

💡 Tip: Serve with warm crusty sourdough or pita bread for dipping.