25 minutes
A delicious, healthy recipe featuring baked eggs atop a bed of wilted spinach, leeks, and jalapeños, seasoned with garlic, cilantro, and feta cheese.
Unsalted Butter, melted
tablespoons
Leek, thinly sliced
each
Jalapenos, chopped
0 oz
Garlic, finely chopped
cloves
Baby Spinach, fresh
cups
Cilantro, coarsely chopped
bunch
teaspoons
Feta Cheese, crumbled
0 oz
0.25 fluid ounces
each
to taste
Aleppo Pepper, optional
to taste
1. Preheat and Sauté
Preheat your oven to 375°F. Melt unsalted butter in an oven-safe skillet over medium-high heat. Add thinly sliced leeks, chopped jalapeños, and finely chopped garlic. Sauté for about 5 minutes until the leeks are soft and the garlic is aromatic.
2. Wilt Spinach and Season
Gradually add baby spinach to the skillet, allowing it to wilt in stages. Once nearly wilted, add coarsely chopped cilantro and season with salt.
3. Add Feta and Water
Crumble feta cheese into the skillet and pour in water. Stir gently to combine, melting the cheese slightly with the greens.
4. Bake Eggs
Crack eggs over the greens, spacing them out evenly. Sprinkle a bit of salt over the eggs. Transfer the skillet to the preheated oven and bake for 7 to 10 minutes until the egg whites are set but yolks are still runny.
5. Garnish and Serve
Remove the skillet from the oven, garnish with remaining crumbled feta, chopped cilantro, and a dash of hot sauce. Optionally, add Aleppo pepper for a hint of spice. Serve immediately.
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