Baked Feta Eggs with Spinach and Tomatoes (Print Version)

Creamy feta baked with eggs, fresh spinach, and cherry tomatoes for a Mediterranean-inspired breakfast ready in 30 minutes.

# What You Need:

→ Vegetables

01 - 1 cup fresh baby spinach, roughly chopped
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced

→ Dairy & Eggs

05 - 5 ounces feta cheese, block or crumbled
06 - 4 large eggs

→ Pantry

07 - 2 tablespoons extra virgin olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh parsley or basil, chopped
12 - Toasted bread, for serving

# How To Make:

01 - Preheat the oven to 400°F for baking.
02 - Drizzle 1 tablespoon olive oil in a medium ovenproof skillet or baking dish. Add chopped spinach, cherry tomatoes, red onion, and garlic. Season with salt, black pepper, and oregano. Toss to combine evenly.
03 - Crumble or nestle the feta cheese over the vegetable mixture. Drizzle with remaining 1 tablespoon olive oil.
04 - Bake for 10-12 minutes until tomatoes begin to soften and feta develops lightly browned edges.
05 - Remove from oven. Using a spoon, create four small wells in the vegetable mixture. Crack one egg into each well. Sprinkle with salt, black pepper, and red pepper flakes if desired.
06 - Return to oven and bake for 8-10 minutes until egg whites are set but yolks remain runny.
07 - Remove from oven, garnish with fresh parsley or basil if preferred, and serve immediately with toasted bread.

# Expert Tips:

01 -
  • Everything comes together in one skillet so you spend less time cleaning up and more time enjoying your coffee
  • The way the feta gets all golden and creamy around the edges while the tomatoes burst in the oven is absolutely magical
02 -
  • Make those wells deep enough because if they are too shallow the eggs might slide together and you will lose those perfect individual portions
  • Watch closely during that final baking since egg whites go from perfectly set to rubbery in just a couple of minutes
03 -
  • Let the feta come to room temperature before baking so it melts more evenly into all those little crevices between the vegetables
  • Use a cast iron skillet if you have one because it holds heat so well and gives everything this gorgeous rustic finish

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