Turkish Baked Eggs
 
 
Serves: serves 1-2
Ingredients
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 8 ounces baby spinach
  • 1½ teaspoons minced fresh oregano or ½ teaspoon dried oregano
  • 1 slice French feta, about ½-inch thick
  • sliced tomatoes
  • sliced cucumbers
  • assorted mediterranean olives
  • a few slices of crusty multigrain bread
  • freshly ground pepper and kosher salt for seasoning
Instructions
  1. Preheat oven to 400.
  2. In a skillet, warm the olive oil over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the spinach, oregano, and season with salt and pepper. Stir for a minute to evenly coat the spinach and then cover the pan. Let the spinach cook covered for 1-2 minutes, until the spinach begins to wilt. Uncover pan and continue to for another minute or so until all of the spinach is wilted.
  3. Use a slotted spoon to transfer spinach to an over-proof plate, leaving liquid behind. (If your plates are not oven-proof, use a parchment-lined baking sheet instead.) Create a mound with the spinach and make 2 wells for the eggs. Carefully crack an egg each into each well. Place feta next to the eggs on top of the spinach. Bake for 10-12 minutes, just until eggs are set.
  4. Arrange tomatoes, cucumbers, and olives on the plate and season with freshly ground pepper and flaked salt. Serve immediately alongside some crusty bread.
Notes
inspired by Cafe Zola
Recipe by at https://dev.gatheranddine.com/turkish-baked-eggs/