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
- 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
- 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
Preheat oven to 400F/200C.
Start by making the Moroccan seasoning. In a small bowl, combine all the ingredients together.
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.
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.
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.
Adapted from Women's Health magazine