Spinach & feta eggs
Soft onions, spinach and feta make a savory base for eggs cooked under a lid. Keep the heat low after adding the eggs so their bottoms do not toughen.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a lidded frying pan. Soften onion for 5 minutes, then add garlic for 30 seconds.
- 02
Step 2
Add spinach and stir until wilted. Make four wells, crack in the eggs and scatter feta and pepper around them.
- 03
Step 3
Cover and cook over low heat for 5–8 minutes or until whites and yolks are firm. Serve with bread.
Make it your own.
- If the pan looks dry before the eggs set, add a tablespoon of water around the edge.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
