Baked Eggs with Sun‑Dried Tomatoes, Spinach and Leek – Light Vegetarian Breakfast

• olive oil↗2 ст. л. tbsp
• leek↗2

  thinly sliced

• onion↗2

  thinly sliced

• young spinach (2 × 100 g packets)↗

  leaves

• handful of fresh whole‑grain breadcrumbs
• parmesan↗25 г g

  (or vegetarian alternative), finely grated

• sun‑dried tomatoes↗4

  sliced

• medium eggs4

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or gas setting 6. In a skillet, heat the olive oil, add the leeks, onion, and spices. Sauté for 15–20 minutes until the vegetables are soft and slightly caramelized.

2. 2

   Meanwhile, place the spinach in a colander and pour boiling water over it. Once the leaves have cooled, squeeze out excess liquid. In a separate bowl, mix the breadcrumbs with the grated Parmesan.

3. 3

   Divide the vegetable mixture among four oven‑safe ramekins, top with spinach and the sliced sun‑dried tomatoes. In the center of each ramekin make a small well and crack an egg into it. Season with salt and pepper, and sprinkle the remaining cheese. Place the ramekins on a baking tray and bake for 12–15 minutes until the whites set and the yolks are cooked to your liking.