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Baked eggs with spicy peppers, spinach and feta
Serves: 6
Prep time: 10 mins Total time: 
Recipe photograph by Jonathan Gregson
Baked eggs with spicy peppers, spinach and feta
Serves: 6
Prep time: 10 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
401Kcal
Fat
27gr
Saturates
8.5gr
Carbs
16.5gr
Sugars
15gr
Fibre
6gr
Protein
25gr
Salt
1.5gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 3 tbsp olive oil
- 3 small onions, finely sliced
- 3 garlic cloves, sliced
- 3 tbsp thyme leaves
- 9 red, orange or yellow peppers, deseeded and finely sliced
- 2-3 red chillies, finely sliced, or a pinch of crushed dried chilli flakes
- 200g baby-leaf spinach
- 12 large eggs
- 150g feta, crumbled
Step by step
-
Heat the olive oil in a large frying pan. Add the onion, garlic and thyme and cook over a medium heat for a few minutes. Add the peppers and chilli and gently cook for 15 minutes until softened (it will look like a lot in the pan at first, but it will reduce down as it cooks). Preheat the oven to 200°C, fan 180°C, gas 6.
-
Take the pan off the heat and stir in the spinach to wilt; season lightly. Divide the contents of the pan between six individual ovenproof dishes.
-
Make two wells in each dish and break an egg into each. Crumble the feta on top and bake for 15 minutes or until the eggs are lightly set.
TipYou can also cook this in two roasting tins and serve at the table, if you don't have lots of smaller dishes. Eat for brunch or a light lunch with fresh crusty bread.