fresh cilantro or flat leaf parsleychopped, for serving
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
Moroccan Baked Eggs with Tomato and Spinach
Amount Per Serving (1 egg)
Calories 170Calories from Fat 108
% Daily Value*
Saturated Fat 4g25%
Vitamin A 3000IU60%
Vitamin C 14.4mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Moroccan Baked Eggs with Tomato and Spinach https://www.notenoughcinnamon.com/moroccan-baked-eggs/