Turkish Baked Eggs

• Vegetarian

• Produce

  • 8 oz Baby spinach
  • 1 Cucumbers
  • 1 Garlic clove
  • 1 1/2 tsp Oregano, fresh
  • 1 Tomatoes

• Condiments

  • 1 Mediterranean olives, assorted

• Baking & Spices

  • 1 Pepper and kosher salt, freshly ground

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 3 slices Bread, crusty multigrain

• Dairy

  • 1 slice French feta

Found on gatheranddine.com

Ingredients

• 2 teaspoons olive oil
• 1 garlic clove, minced
• 8 ounces baby spinach
• 1½ teaspoons minced fresh oregano or ½ teaspoon dried oregano
• 1 slice French feta, about ½-inch thick
• sliced tomatoes
• sliced cucumbers
• assorted mediterranean olives
• a few slices of crusty multigrain bread
• freshly ground pepper and kosher salt for seasoning

Directions

• Preheat oven to 400.
• In a skillet, warm the olive oil over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the spinach, oregano, and season with salt and pepper. Stir for a minute to evenly coat the spinach and then cover the pan. Let the spinach cook covered for 1-2 minutes, until the spinach begins to wilt. Uncover pan and continue to for another minute or so until all of the spinach is wilted.
• Use a slotted spoon to transfer spinach to an over-proof plate, leaving liquid behind. (If your plates are not oven-proof, use a parchment-lined baking sheet instead.) Create a mound with the spinach and make 2 wells for the eggs. Carefully crack an egg each into each well. Place feta next to the eggs on top of the spinach. Bake for 10-12 minutes, just until eggs are set.
• Arrange tomatoes, cucumbers, and olives on the plate and season with freshly ground pepper and flaked salt. Serve immediately alongside some crusty bread.