Chilli, spinach and fetta baked eggs

Name: Chilli, spinach and fetta baked eggs
Cook time: 35 min
Total time: 35 min
Ingredients: 2 tbsp extra virgin olive oil; 1 medium leek (350g), white part only, sliced thinly; 1 fresh long red chilli, sliced thinly; 2 bunches spinach (600g); 4 large eggs (52g each); 50 grams fetta, crumbled

www.womensweeklyfood.com.au

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Cook Time: 35 minutes

Total: 35 minutes

Servings: 2

Cost: $16.23 /serving

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Ingredients

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2 tbsp extra virgin olive oil1 medium leek (350 grams), white part only, sliced thinly1 fresh long red chilli, sliced thinly2 bunches spinach (600 grams)4 large eggs (52 grams each)50 grams fetta, crumbled

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Instructions

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Step 1

Heat oil in a large non-stick frying pan over low heat; cookleek and half the chilli, stirring occasionally, for 15 minutes or until leek is golden.

Step 2

Meanwhile, wash spinach, pick off leaves; slice spinach leaves, discard stems. Add sliced spinach to the pan with ¼ cup (60ml) water; cook, stirring, for 1 minute or until wilted. Season to taste.

Step 3

Make four indents in spinach mixture with the back of a spoon. Crack eggs into indents; season. Cover pan with a lid; cook for 6 minutes or until whites are set and yolks remain runny.

Step 4

Serve topped with crumbled fetta and remaining chilli.