I usually have something very quick and easy for breakfast, like this smoothie. On the weekends, I like to have something a little different that usually involves eggs and veggies. So today I decided to try baking eggs. This was a simple dish, loaded with veggies, and didn’t require much effort. And it’s perfect for a meatless Monday meal….which is how I’ll be having it tonight 🙂
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 5 ounces fresh baby spinach
- 12 cherry tomatoes, cut in half
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon paprika
- 4 large eggs
- 4 tablespoons crumbled feta cheese
Preheat oven to 400 degrees Fahrenheit. In a medium pan, heat oil over medium-high heat. Add onion and bell pepper and sauté until soft, about 5 minutes. Add spinach and sauté until wilted, about 2 minutes. Remove from heat.
In a medium bowl, combine tomatoes, cumin, salt, pepper and paprika. Add to onion-spinach mixture and stir. Divide among 4 oiled ramekins. Crack an egg into the center of each ramekin and sprinkle with feta.
Bake 12-15 minutes until whites are set but yolks remain soft.