Baked eggs with delicata squash, spinach and feta
2
Points®
Temps total: 1 h 20 min • Préparation: 25 min • Cuisson: 55 min • Portions: 6 • Difficulté: Facile
Ingrédients
Olive oil cooking spray
2 spray(s)
Chopped frozen spinach
30 oz, three 10 oz packages, defrosted, well-drained
Garlic
2 clove(s), large, minced
Onion
1 large, minced
Ground cumin
1 tsp(s)
Kosher salt
¼ tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Cayenne pepper
1 pinch(es)
Uncooked delicata squash
2 medium, trimmed, seeded, sliced in 1/2-inch-thick circles
Olive oil
1 tbsp(s)
Raw egg
6 large
Oil-cured olives
10 item(s), chopped
Feta cheese
2 tbsp(s), crumbled
Fresh parsley
½ cup(s), flat leaf-variety, coarsely chopped
Instructions
1
Preheat oven to 425°F. Coat 13- X 9-inch baking dish with cooking spray.
2
Combine spinach, onion, garlic, cumin, salt, pepper and cayenne in a large bowl; spoon into prepared baking dish in an even layer. Arrange a layer of squash over top and drizzle with oil. Cover with foil; bake until squash is completely tender, 45 minutes.
3
Remove dish from oven and crack eggs over vegetable mixture, spacing them out evenly (season with salt and pepper, if desired). Bake until egg whites just set but yolks are still bright yellow and somewhat runny, 8-10 minutes (or longer if desired). Serve sprinkled with olives, feta and parsley.
4
Serving size: 3 c vegetables and 1 egg
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