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Spinach & Feta Baked Eggs
Fresh eggs are simmered into a sweet cherry tomato passata sauce, along with courgette, spinach and butter beans, and then served topped with a rich medley of yogurt and smoked paprika butter.
Ingredients
- 2 onions
- 2 courgettes
- 1 garlic clove
- 2 x 400g tins of butter beans
- 330g cherry tomato passata
- 200g baby leaf spinach
- 4 eggs
- 50g butter
- 1 tsp smoked paprika
- 150g Greek yogurt
- 120g feta
- A handful of coriander
Prep: 10 mins | Cook: 25 mins
Method
1. Peel and thinly slice the onions. Trim the courgettes and slice them into 1cm-thick rounds. Peel and thinly slice the garlic clove.
2. Pour 2 tbsp oil into a large, wide pan and warm over a medium heat. Slide the chopped onions, courgettes and garlic into the pan and season well with salt and pepper. Fry the veg for 6-8 mins, stirring occasionally, till they begin to soften.
3. Drain 1 tin of butter beans. Add the drained beans to the pan. Add the remaining tin of beans with the liquid to the pan. Pour in the cherry tomato passata. Stir well and bring to the boil. Once the sauce is boiling, reduce to a gentle simmer for 10 mins. Stir occasionally.
4. When the sauce has cooked for 10 mins, tip the baby leaf spinach into the sauce. Stir well, till the leaves wilt. Taste the sauce and add a pinch more salt and pepper,
or a pinch of sugar if you think it needs it.
5. Make 4 wells in the sauce and break an egg into each one. Pop a lid on the pan (use a baking tray if you don’t have a lid) and simmer the eggs in the sauce for 5-8 mins, till they’re set to your liking.
6. While the eggs cook, add the butter and the smoked paprika to a separate, small pan. Gently warm the pan over a low heat till the butter has melted and mixed with the paprika. Take off the heat.
7. When the eggs are set, divide the eggs, beans and sauce between shallow bowls. Spoon over the yogurt and crumble the feta on top. Spoon the melted paprika butter over the top, and serve with a scattering of torn coriander leaves on top.
8. Get Ahead
You can make the tomato and bean sauce the day before you want to cook the eggs. Make the tomato sauce, simmering it for 10 mins to thicken it a little, then transfer to a tub and cool. Seal and store in the fridge. When you’re ready to cook the eggs, pour the sauce back into a frying pan and warm through, then follow the recipe to cook the spinach and eggs in the sauce.
You can make the tomato and bean sauce the day before you want to cook the eggs. Make the tomato sauce, simmering it for 10 mins to thicken it a little, then transfer to a tub and cool. Seal and store in the fridge. When you’re ready to cook the eggs, pour the sauce back into a frying pan and warm through, then follow the recipe to cook the spinach and eggs in the sauce.
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