These oven baked eggs with tomato and feta are cooked in ramekins, perfect for breakfast or dinner.
120g baby spinach leaves
100g semi-dried tomatoes, chopped
70g Danish feta cheese, crumbled
2 tablespoons roughly chopped fresh basil
4 shallots, thinly sliced
1 tablespoon olive oil
Wholegrain toasts (optional), to serve
Preheat the oven to 180˚C/160°C. Lightly spray four 1-cup (250ml) capacity ovenproof ramekins with oil
Place spinach in a heatproof bowl. Pour ever enough boiling water to cover, set aside for 10 seconds then drain. Once cool enough to handle squeeze out excess water. Combine spinach, tomatoes, feta, basil and shallots in a medium bowl. Divide evenly between prepared dishes, and drizzle each with 1 teaspoon oil. Place dishes on a baking tray and crack an egg on top of each dish
Cover with foil and bake for 15 minutes or until egg is cooked to your liking. Season with black pepper. Serve with toast if you like.