While eggs are definitely a breakfast staple for Solal and me, every now and then I like to make them the star of the dinner. Breakfast for dinner? Sure, why not! These baked eggs make a simple, healthy and inexpensive dinner that can be on your table in 30 minutes. They're made of cherry tomatoes roasted in olive oil and Moroccan seasoning, spinach and sprinkled with feta. If you can get your hands on goat's feta, definitely choose it over regular feta that's usually made of cow's milk. Not only will it be easier on your stomach but the texture and the taste are much much better. Goat's milk is what real feta should be made with!
Moroccan seasoning is a mix of several spices, including cumin, ginger, cinnamon and cloves. I was initially planning to buy a pre-made spice mix but I was horrified to see that every.single.brand I checked contained added sugar. I mean, seriously? Do they really need to add sugar to spice mix?! The moral of the story is: always double check the labels guys and run away from any added sugar. No store-bought spice mix for me, I decided to make my own. Besides, Morrocan seasoning is widely available here in Sydney but I wasn't sure about other parts of the world where you guys are from. I hope you'll enjoy this recipe 🙂
Moroccan Baked Eggs with Tomato and Spinach
Ingredients
- 12 grape tomatoes cut in half
- 1 tsp moroccan seasoning see recipe below
- 4 tsp olive oil divided
- 2 scallions white and green parts, chopped
- 3 cups fresh baby spinach leaves
- 4 eggs
- 4 tbsp feta cheese crumbled (I used goat's feta)
- fresh cilantro or flat leaf parsley chopped, for serving
Moroccan seasoning
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp salt
- ¾ tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp ground cayenne
- ½ tsp ground allspice
- ¼ tsp ground cloves
Instructions
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Preheat oven to 400F/200C.
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Start by making the Moroccan seasoning. In a small bowl, combine all the ingredients together.
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In a medium bowl, combine tomatoes, one teaspoon Moroccan seasoning and two teaspoons olive oil. Toss to coat tomatoes and arrange them in a baking dish, cut side up. Roast them for 10 minutes, remove from the oven and set aside.
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While tomatoes are baking, heat remaining olive oil (two teaspoons) in skillet over medium heat. Add scallions and cook until soft. Stir in spinach and cook until wilted. Season with salt and pepper.
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Arrange four ramequins in a baking dish. Divide tomatoes between them and add spinach mixture. Make a wheel and crack one egg in each ramequin (be careful not to break the yolk). Sprinkle with feta cheese and bake for 10 minutes for runny eggs or 12 minutes for firm eggs (I prefer them runny!). Top with chopped herbs (optional) and serve immediately, with a salad on the side and soldiers.
Recipe Notes
Adapted from Women's Health magazine
Karla Pamer
I am in the U.S. This sounds and looks fabulous! And I love the recipe for Moroccan seasoning. But what are soldiers? (as in serve with a salad on the side with soldiers)
marie
Hi Karla! Soldiers are toasted bread sticks that you dip into runny eggs. Does it make sense? Check out these pictures if not: https://www.google.com.au/search?q=soldiers+eggs&espv=2&biw=1197&bih=629&source=lnms&tbm=isch&sa=X&ei=IPotVPe7CIKsogSuyoH4DQ&ved=0CAgQ_AUoAQ#tbm=isch&q=eggs+soldiers
Susan
This recipe sounds wonderful, especially since you included the Moroccan seasoning recipe. I wish I could get goat feta locally, but so far I haven't found it. However, I can get sheep milk feta, which is also easier on the stomach, but with a somewhat milder flavor than the goat feta. Until I can get goat feta, I would use sheep feta for this.
marie
It's not easy to find for me either. So far I've found only one store that sells it! But I really find the taste to be 10 times better and have no problem digesting it so it's worth the detour 😉 Sheep feta works perfectly well too!
Susan
This sounds absolutely delicious. Oh, how I wish I could find goat feta here - I love it. Sheep's milk feta is also better than the cow's milk stuff. Really looking forward to trying this.