feta cheese
4 large eggs
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil or parsley, for garnish
4. Create Wells for Eggs: Using the back of a spoon, make 4 small wells or indentations in the mixture and carefully crack one egg into each well.
5. Season the Eggs: Sprinkle a little salt and pepper over the eggs. Optionally, drizzle a bit more olive oil on top for extra richness.
. Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny, or to your desired doneness.
7. Garnish and Serve: Remove from the oven and let it cool for a minute. Garnish with fresh basil or parsley before serving. This dish is delightful on its own or with crusty bread on the side.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).