Baked Eggs with Cherry Tomatoes and Feta
Made with Mutti Cherry tomatoes
Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.
Easy
Ingredients
-
200
g
Mutti Cherry Tomatoes
-
100
g
danish feta
-
1
handful
baby spinach
-
1
tbsp
black olives
-
35
g
extra virgin olive oil
-
15
g
basil
-
1 and ½
tbsp
grated Parmesan
-
1
tbsp
grated Pecorino Romano
-
1
level tbsp
pine nts
-
2
cloves
garlic
-
4
eggs
-
salt and pepper
(to taste)
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Baked Eggs with Cherry Tomatoes and Feta: Method
- Prepare the pesto by blending basil, Parmesan cheese, Pecorino Romano, garlic, pine nuts, salt and olive oil until you get a creamy consistency.
- Line a 10x20 cm baking dish with parchment paper. Drizzle with olive oil and layer the baby spinach, eggs, pesto, Mutti Cherry Tomatoes and black olives.
- Break the eggs with a fork and mix roughly. Sprinkle with salt and pepper. Crumble the feta over the top.
- Bake in a fan oven at 180°C (356°F) for 20 minutes.
