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Breakfast recipe · from the recipe book

Feta, Spinach and Pepper Tomato Egg Bake

Tangy feta and creamy ricotta melt into a garlicky tomato sauce with sweet peppers, spinach and softly set eggs, served with toasted bread for scooping.

Feta, Spinach and Pepper Tomato Egg Bake

Ingredients

  • ¾ cup crumbled120 gFeta cheesecrumbled
  • ⅔ cup150 gPart-skim ricotta
  • 6 large300 gEggs
  • 14½ oz411 gDiced tomatoes, canned
  • 1 tbsp20 gTomato paste
  • 2 medium240 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 4 cups loosely packed120 gBaby spinach
  • 1 tbsp15 gOlive oil
  • 1 tsp1 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat breadtoasted, for serving
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C). Dice the bell pepper and onion, mince the garlic and crumble the feta.
  2. Heat the olive oil in a large oven-safe skillet or pan over medium heat, then cook the onion and bell pepper until soft, about 7 minutes.
  3. Stir in the garlic, tomato paste, paprika and oregano and cook 1 minute.
  4. Add the canned tomatoes with their juice and simmer 8 minutes until slightly thickened; stir in the spinach until wilted. Spread this sauce in a 9x13-inch baking dish if your pan isn't oven-safe.
  5. In a bowl, whisk 2 of the eggs with the ricotta, half the feta and the black pepper; spoon this cheese mixture over the sauce in dollops.
  6. Make 4 wells in the sauce and crack one of the remaining 4 eggs into each well. Scatter the remaining half of the feta over the top.
  7. Bake 20 to 25 minutes, until the cheese mixture is set and the eggs reach 160°F (71°C).
  8. Rest 5 minutes, sprinkle with the parsley and serve with the toasted whole-wheat bread.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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