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Oven Baked Eggs with Feta and Spinach in Dukkah Tiger Buns

Crisp tiger rolls filled with garlicky spinach, salty feta and softly baked eggs, finished with a warm, nutty sprinkle of dukkah. A relaxed oven-baked brunch for feeding a table with minimal fuss.
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Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Keyword: baked egg recipe, baked eggs in bread, baked eggs in tiger buns, brunch recipe, dukkah eggs, easy brunch ideas, feta baked eggs, Middle Eastern-inspired brunch, oven baked eggs, savoury breakfast, spinach and feta eggs, spinach breakfast recipe, tiger roll breakfast, vegetarian brunch, weekend breakfast
Servings: 4
Calories: 448kcal

Ingredients

Main

  • 4 tiger rolls
  • 4 medium eggs

Spinach and feta filling

  • 150 g spinach fresh or frozen, well squeezed
  • 120 g feta crumbled
  • 1 small garlic clove finely grated
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper to taste

To finish

  • 1 –2 tbsp dukkah
  • Chilli flakes optional
  • Fresh herbs such as parsley, dill or chives, optional

Instructions

Prepare the buns

  • Preheat the oven to 190°C / 170°C fan. Slice the tops off the tiger rolls and gently hollow out the centres, leaving sturdy sides and a solid base.

Set up the baking dish

  • Place the hollowed rolls snugly into a baking dish so they support one another and stay upright as they bake.

Cook the spinach

  • Heat the olive oil in a pan over a medium heat. Add the garlic and cook for 30 seconds, until fragrant.

Add the spinach

  • Add the spinach, season lightly with salt and black pepper, and cook until wilted if using fresh, or warmed through if using frozen. Squeeze or cook off any excess moisture.

Add the feta

  • Remove the pan from the heat and stir through half of the crumbled feta.

Fill the buns

  • Divide the spinach and feta mixture evenly between the hollowed tiger rolls.

Add the eggs

  • Carefully crack one egg into each bun. Season with a little salt and black pepper, then scatter over the remaining feta.

Bake

  • Bake for 14–18 minutes, depending on how you like your yolks:
  • 14 minutes: soft yolk
  • 16 minutes: just set
  • 18 minutes: fully cooked

Finish and serve

  • Remove from the oven and immediately sprinkle generously with dukkah. Add chilli flakes or fresh herbs, if using, and serve hot.

Notes

Hey Lolly's Top Tips
  • Dukkah adds crunch, warmth and depth — the sesame and nuts work beautifully with egg and feta.
  • Spinach needs to be properly squeezed or cooked dry, otherwise the buns can go soggy.
  • If your rolls are very large, add 1 tbsp cream or yoghurt to the spinach for extra richness.
  • Keep the rolls snug in the baking dish so they hold their shape while the eggs set.
  • These are best served immediately while the buns are crisp and the eggs are warm.
  • A sharp green salad or sliced tomatoes make an easy side if you want to stretch brunch out a little.

Nutrition

Calories: 448kcal
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