This delicious breakfast recipe comes from Mediterranean Mood Food by Paula Mee.
"A handy little brunch for the weekend, this egg bake is a great way to use up any leftover roasted vegetables, sweet potatoes, beans or cheese ends. You can make it in one ovenproof dish if you haven’t got individual ones. Olives contain a phenolic compound called oleocanthal that has strong anti-inflammatory properties. The olives also contain essential omega-3 fatty acids, which our bodies can’t make so we need to eat them. Luckily, olives are a delicious way to include omega-3 in recipes." – Paula Mee
Yield: Serves 4
- 100g spinach
- 1 x 400g tin of chopped tomatoes
- 100g feta cheese, cubed
- 10 pitted black olives, sliced (optional)
- 2 garlic cloves, crushed
- 1 teaspoon chilli flakes
- 1 teaspoon dried oregano
- Lots of freshly ground black pepper
- 4 eggs
- Toasted sourdough bread, to serve
- Garlic-infused olive oil, to serve
- Preheat the oven to 180°C.
- Place the spinach in a colander set in the sink and pour a kettle of boiling water over it. Squeeze the excess water out of the wilted leaves, then divide it between four small individual ovenproof dishes.
- Put the tomatoes, feta, olives (if using), garlic, chilli flakes, oregano and seasoning in a bowl and mix it all up, then add to the dishes with the spinach. Make a well in the centre of each and crack in an egg.
- Bake in the oven for 15 minutes or more, until the eggs are cooked to your liking. Serve with sourdough toast brushed with garlic-infused olive oil.
Recipe extracted from Mediterranean Mood Food by Paula Mee. Images by Joanne Murphy. RRP €19.99.
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