Description
Quick spinach prep: just stem and wilt! Then, bake eggs in the spinach for a simple, delicious side.
Ingredients
Scale
- 3 tbsp olive oil
- 1 red onion, minced
- 2 cloves garlic, minced
- 1/2 tsp aleppo pepper
- salt and pepper
- 2 large bunches of spinach, stemmed
- 4 eggs
- Greek yogurt
Instructions
- Preheat oven to 310°F (154°C).
- Heat olive oil over medium-low heat in a large skillet. Add onion and sauté until soft, about 10 minutes.
- Add garlic, aleppo pepper, and spinach; cook until spinach is wilted. Season with salt and pepper.
- Transfer to a baking dish (or use skillet if oven-safe; an 8-inch skillet is best unless using a lot of spinach).
- Crack each egg into a separate cup. Make wells in the spinach mixture and gently pour an egg into each well.
- Bake for 25-35 minutes at 310°F (154°C).
- Serve with Greek yogurt, if desired.
Notes
- Don’t overcrowd the baking dish; this will ensure even cooking of the eggs.
- For a richer flavor, use fresh garlic and sauté it until it’s fragrant before adding the spinach.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 3
- Protein: 12
- Cholesterol: 200