Here’s a recipe for an absolutely gorgeous egg bake, perfect for a lazy Sunday morning brunch.
Research has shown that a traditional Mediterranean diet has numerous physical health benefits, including reducing the risk of heart disease, stroke, cancer and diabetes. Now, new evidence suggests that this pattern of eating can substantially reduce the risk of depression, with growing research showing that following a Mediterranean based diet is associated with better gut health and subsequently mental health.
A handy little brunch for the weekend, this egg bake is a great way to use up any leftover roasted vegetables, sweet potatoes, beans or cheese ends. You can make it in one ovenproof dish if you haven’t got individual ones. Olives contain a phenolic compound called oleocanthal that has strong anti-inflammatory properties. The olives also contain essential omega-3 fatty acids, which our bodies can’t make so we need to eat them. Luckily, olives are a delicious way to include omega-3 in recipes.
1 x 400g tin of chopped tomatoes
100g feta cheese, cubed
10 pitted black olives, sliced (optional)
2 garlic cloves, crushed
1 tsp chilli flakes
1 tsp dried oregano
Lots of freshly ground black pepper
Toasted sourdough bread, to serve
Garlic-infused olive oil, to serve
Preheat the oven to 180°C.
Place the spinach in a colander set in the sink and pour a kettle of boiling water over it.
Squeeze the excess water out of the wilted leaves, then divide it between four small individual ovenproof dishes.
Put the tomatoes, feta, olives (if using), garlic, chilli flakes, oregano and seasoning in a bowl and mix it all up, then add to the dishes with the spinach.
Make a well in the centre of each and crack in an egg.
Bake in the oven for 15 minutes or more, until the eggs are cooked to your liking.
Serve with sourdough toast brushed with garlic-infused olive oil.