Marissa's MediterraneanA vibrant, protein-packed breakfast skillet featuring fluffy eggs nestled in a savory sun-dried tomato and spinach base, finished with plenty of creamy feta.
Preheat your oven to 375°F (190°C). Heat the olive oil in a small oven-safe skillet over medium heat.
Add the diced red onion and sauté until softened and translucent, about 3-4 minutes.
Don't let them brown too much; we want them sweet and soft!
Stir in the chopped sun-dried tomatoes and the fresh spinach. Cook just until the spinach begins to wilt.
Use a spoon to create four small wells in the vegetable mixture. Carefully crack one egg into each well.
Transfer the skillet to the oven and bake until the egg whites are set but the yolks are still slightly runny.
Check at 7 minutes if you like your yolks extra jammy!
Remove from the oven, sprinkle with crumbled feta and fresh parsley, and add a quick squeeze of lemon juice before serving.
This is my favorite way to use up a big jar of sun-dried tomatoes. If you don't have a cast iron skillet, any oven-safe pan will work perfectly. Serve with a side of crusty whole-grain bread to soak up all that savory tomato oil! Healthy made easy!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef