Spinach, Tomato and Feta Eggs from the Pan

A hearty egg dish with tomatoes, spinach and cheese, perfect for a relaxed weekend brunch. Serve with freshly baked bread.

By yumbelo · 4 servings · 25 minutes

Ingredients

• 8 pc Eggs
• 200 g Cherry tomatoes
• 150 g Baby spinach
• 100 g Feta
• 2 pc Spring onions
• 1 pc Garlic clove
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 1 tbsp Olive oil
• 4 pc Slices of wholemeal bread
• 1 bunch Bunch of parsley

Method

1. Trim the spring onions and cut them into fine rings. Finely chop the garlic. Halve the cherry tomatoes.
2. Heat the olive oil in a large pan and sweat the garlic and spring onions briefly. Add the cherry tomatoes and fry for 3 minutes.
3. Add the spinach and let it wilt. Season with salt, pepper and paprika powder.
4. Crumble the feta coarsely and fold it in. Press eight wells into the mixture with a spoon.
5. Crack the eggs and slide one into each well. Cover the pan and let the eggs set over medium heat for 5 to 7 minutes.
6. Chop the parsley and sprinkle it over the dish. Serve with the warm wholemeal bread.