Green Eggs, No Ham Dinner Recipe (Baked Runny Eggs with Spinach, Leeks & Feta)
This baked egg dish combines the soft textures of sautéed spinach, leeks, and feta with a hint of spice from jalapeños. Perfect for an elegant dinner or brunch, it offers a flavorful and satisfying option that pairs beautifully with pumpernickel bread or buttery polenta.
Equipment
- 10-inch oven-safe skillet
Ingredients
- 3 tablespoons unsalted butter
- 2 leeks white and light green parts, thinly sliced
- 2 jalapeños seeded and chopped
- 2 garlic cloves finely chopped
- 10 ounces (2 quarts) baby spinach
- 2 cups fresh cilantro leaves coarsely chopped (plus more as needed)
- ¼ teaspoon salt plus more as needed
- 4 ounces feta cheese crumbled
- 6 large eggs
- Hot sauce as needed
- Ground Aleppo pepper optional
Instructions
- Preheat the oven: Set your oven to 375°F.
- Prepare the greens: Melt the butter in a 10-inch oven-safe skillet over medium-high heat. Add the leeks, jalapeños, and garlic. Sauté for about 5 minutes until softened. Gradually stir in the spinach and cook until almost wilted, about 2 minutes. Mix in the cilantro and season with ¼ teaspoon salt. Once all the greens have wilted, stir in ¼ cup of water and 3 ounces of the feta cheese until the cheese is almost melted.
- Add the eggs: Carefully crack the eggs over the surface of the greens. Season with additional salt if needed. Transfer the skillet to the oven and bake for 7–10 minutes, or until the egg whites are just set but the yolks remain runny.
- Finish and serve: Remove the skillet from the oven and top with the remaining feta and chopped cilantro. Add hot sauce and Aleppo pepper to taste before serving. Pair with pumpernickel bread or buttery polenta for a complete meal.
Notes
- For a heartier variation, serve with smoked salmon on the side.
- Adjust the spice level by adding more or fewer jalapeños, or substituting with a milder chili.
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