Baked Eggs Recipe

Preheat and prep

Preheat the oven to 375°F (190°C). Lightly oil a 9-inch cast iron skillet or an ovenproof baking dish with 1 teaspoon olive oil.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Sauté, stirring occasionally, until the leeks are softened and starting to caramelize, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant. Add the spinach in batches, letting each batch wilt slightly before adding the next. Cook until all the spinach is wilted and tender, about 3–4 minutes total. Season with 1 teaspoon salt, 1 teaspoon black pepper, and the crushed red pepper flakes if using.

Reduce heat to low. Stir the drained and rinsed white beans into the wilted spinach and leeks. Gently mash about half the beans with the back of a spoon to create a slightly creamy texture while leaving some whole beans for bite.

Stir in 1 tablespoon lemon juice, 1 tablespoon broth, and the optional 1 tablespoon crumbled feta or grated pecorino. Taste and adjust seasoning, adding more salt, pepper, or lemon as desired. Cook for 1–2 minutes to warm through and let flavors meld.

Transfer the spinach-bean mixture into the prepared ovenproof skillet or baking dish and spread into an even layer, leaving small wells for the eggs.

Make four shallow wells in the warm spinach-bean mixture with the back of a spoon. Crack one egg into each well, keeping yolks intact. If you prefer, beat the eggs lightly and pour over for a more scrambled, custard-like result (not traditional baked eggs).

Season the tops of the eggs lightly with a pinch of salt and a grind of black pepper. Place the skillet or baking dish in the preheated oven and bake until the egg whites are set but yolks are still slightly runny, about 10–14 minutes. Increase time by a few minutes for firmer yolks.

Remove from oven and let rest 2 minutes. Sprinkle chopped parsley or dill over the top and drizzle with 1 teaspoon olive oil.

Warm the flatbreads or pitas, slice if needed, and serve alongside the baked eggs. Scoop the spinach-and-bean mixture with eggs onto flatbread or use the flatbread for dipping into yolk and beans.