Baked Feta Eggs with Spinach

• 150 g (3 large eggs) — Large whole eggs, raw
• 55 g, crumbled — Feta cheese
• 70 g — Raw baby spinach
• 120 g, halved — Raw cherry tomatoes
• 50 g (1 small pita) — Whole-wheat pita bread
• 4 g, finely grated — Raw garlic
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Sauté the spinach baseHeat the oven to 400°F. Warm olive oil in a small oven-safe skillet over medium.400°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use an oven-safe skillet and keep its handle turned inward while on the stovetop.
2. 2Cook tomatoes for 3 minutesCook tomatoes for 3 minutes, add garlic and oregano for 30 seconds, then wilt spinach for 90 seconds.5 minLook for: Tomatoes are glossy, garlic is fragrant, and the spinach is fully wilted with no loose water.
3. 3Bake the feta eggsMake three wells in the spinach, crack one egg into each.Look for: The bake the feta eggs stage is complete and ready for the next action.
4. 4Add fetaAdd feta and black pepper, and bake for 7 to 9 minutes.9 min · 160°FLook for: Whites are fully opaque, yolks are softly set, and each egg reaches 160°F.Safety: Wash hands after cracking eggs, use oven mitts, and verify 160°F before serving.
5. 5Warm the pita and restPlace the pita directly on the oven rack for the final 60 seconds, remove it with tongs.1 minLook for: Everything is evenly positioned and ready for the next action.Safety: The skillet handle remains extremely hot after baking; cover it with an oven mitt before serving.
6. 6Rest the egg skillet for 4 minutesRest the egg skillet for 4 minutes before serving with the warm pita.4 minLook for: The pita is warm and pliable, and the egg whites remain set while yolks stay moist.