Baked eggs with feta and sun-dried tomatoes

Ingredients

• 120 g of baby spinach
• 100 g of sun-dried tomatoes, chopped into small pieces
• 70 g of crumbled feta cheese
• 2 tablespoons of chopped fresh basil
• 4 finely chopped shallots
• 1 tablespoon of olive oil
• 1 tablespoon of olive oil per ramekin
• 4 eggs
• Wholemeal bread with grains (optional), to accompany
• ground black pepper

Preheat the oven to 180 °C if your oven does not have a vent, or to 160 °C with a vent. Lightly grease four oven-safe ramekins with a capacity of 250 ml each.

Place the spinach in a heat-resistant bowl. Pour over with boiling water, let it sit for 10 seconds, then drain. Once cooled, squeeze out the excess water. Combine with the tomatoes, feta cheese, basil, and chives in a salad bowl.

Divide the mixture evenly among the ramekins and pour 1 tablespoon of olive oil into each. Place the ramekins on a baking tray and crack an egg over each portion.

Cover the ramekins with aluminum foil and bake for 15 minutes, or until the eggs are cooked to your liking. Season with freshly ground pepper and serve, with grilled bread if desired.