Savory Baked Eggs with White Beans and Herbs

1. Prep and Sauté the Base

1. Preheat your oven to 190°C (375°F).
2. Heat the olive oil in an oven-safe skillet or shallow Dutch oven over medium heat.
3. Add the diced onion with a pinch of salt and sauté for 4 to 5 minutes until soft and translucent.
4. Stir in the minced garlic, smoked paprika, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.

2. Simmer the Sauce

1. Pour in the chopped tomatoes, rinsed white beans, and vegetable broth (or water). Stir well to combine.
2. Season with 1/2 teaspoon of salt and a few turns of freshly cracked black pepper.
3. Bring to a gentle simmer and let cook for 6 to 8 minutes, letting the flavors meld and the sauce thicken slightly.
4. Add the baby spinach a handful at a time, stirring until just wilted into the bean stew.

3. Add the Eggs and Bake

1. Use the back of a large spoon to create four shallow wells in the bean mixture.
2. Crack an egg into each indentation.
3. Scatter the crumbled feta cheese all around the eggs.
4. Transfer the skillet to the preheated oven and bake for 9 to 12 minutes, or until the egg whites are fully set and opaque while the yolks remain softly runny.

4. Garnish and Serve

1. Remove carefully from the oven using oven mitts.
2. Sprinkle the fresh parsley and dill generously over the skillet.
3. Finish with an extra crack of black pepper and serve immediately straight from the pan alongside thick slices of warm, crusty bread.