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Mediterranean Spinach and White Bean Egg Bake with Feta
Mediterranean Spinach and White Bean Egg Bake with Feta
Ketuk untuk melihat
10m
Persiapan
20m
Masak
4
Porsi
1.1K+
Tampilan
easy
Breakfast
Mediterranean
by Yumzy
A comforting, protein-packed skillet meal featuring tender sautéed spinach, hearty white beans, and gently baked eggs topped with briny feta cheese.
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Bahan-bahan
- ✓30 ml extra-virgin olive oil
- ✓1 medium yellow onion
- ✓3 cloves garlic
- ✓170 g fresh baby spinach
- ✓1 can (15 oz) cannellini white beans
- ✓0.5 tsp dried oregano
- ✓0.3 tsp crushed red pepper flakes
- ✓0.5 tsp kosher salt
- ✓0.3 tsp freshly ground black pepper
- ✓4 large eggs
- ✓120 ml feta cheese
- ✓30 ml fresh dill or parsley
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
Preheat your oven to 191 °C (190 °C).
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Tip:Position the oven rack in the center to ensure even baking.
2
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.
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Tip:A seasoned cast-iron or stainless steel skillet works best.
3
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.
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Tip:If the spinach releases excess liquid, let it simmer briefly until mostly evaporated.
4
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.
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Tip:Crack each egg into a small ramekin first to avoid shell fragments.
5
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.
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Tip:Keep an eye on the eggs near the 10-minute mark to prevent overcooking the yolks.
6
Carefully remove the hot skillet using oven mitts. Garnish with chopped fresh dill or parsley and serve warm directly from the pan.
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Tip:Serve with warm crusty sourdough or pita bread for dipping.
📝Catatan Koki
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet over low heat or microwave on medium power to avoid hardening the egg yolks.
spinach
white bean
egg bake
feta
mediterranean
skillet breakfast
high protein
spinach white bean egg bake
white bean egg skillet
baked eggs with spinach and fe
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