Baked Eggs with Cherry Tomatoes and Feta
Baked eggs with feta and cherry tomatoes are a dish that is both simple and quick to prepare. This recipe combines the creaminess of eggs with the sweetness of Mutti Cherry tomatoes and the saltiness of feta, creating a burst of Mediterranean flavors.
Made with Cherry Tomatoes
Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.
Easy
Ingredients
-
200
g
Mutti Cherry Tomatoes
-
100
g
feta cheese
-
1
handful
baby spinach
-
1
tbsp
of black olives
-
35
g
extra vergin olive oil
-
15
g
basil
-
1 and 1/2
tbsp
finely grated Parmesan
-
1
tbsp
greted Pecorino Romano cheese
-
1
level tbsp
pine nuts
-
1/2
clove
clove of garlic
-
4
eggs
-
t.t.
salt and pepper
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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.
