Baked Feta Eggs With Tomatoes And Spinach (Print Version)
Creamy feta and eggs baked with tomatoes and spinach for a satisfying Mediterranean meal ready in 30 minutes.
# What You Need:
→ Dairy
01 - 4 oz feta cheese, crumbled
→ Vegetables
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 2 garlic cloves, minced
05 - 1 small red onion, thinly sliced
→ Eggs
06 - 4 large eggs
→ Pantry
07 - 2 tbsp olive oil
08 - 1 tsp dried oregano or Italian herb mix
09 - Salt and black pepper, to taste
10 - Pinch of chili flakes
# How To Make It:
01 - Preheat oven to 375°F.
02 - Drizzle 1 tbsp olive oil into an oven-safe skillet. Add spinach, cherry tomatoes, red onion, and garlic. Season lightly with salt and pepper, then toss to combine evenly.
03 - Sprinkle crumbled feta evenly over vegetables. Drizzle remaining olive oil on top and sprinkle with dried oregano and chili flakes if desired.
04 - Make four small wells in the mixture and carefully crack an egg into each well.
05 - Bake for 15-20 minutes until egg whites are just set but yolks remain slightly runny.
06 - Remove from oven and let cool slightly before serving.
# Handy Tips:
01 -
- Its the kind of breakfast that feels fancy but comes together in minutes
- The feta creates these incredible salty, creamy pockets throughout the dish
- You can easily adapt it based on whatever vegetables are sitting in your crisper drawer
02 -
- Watch your oven carefully after 15 minutes, eggs go from perfectly runny to overcooked in a matter of moments
- The residual heat will continue cooking the eggs slightly after you pull them from the oven
- Letting the dish rest for just two minutes makes a huge difference in how cleanly you can serve it
03 -
- Use a cast iron skillet if you have one, it holds heat beautifully and gives you those gorgeous crispy edges
- Room temperature ingredients help everything cook more evenly
- If your tomatoes are especially large, cut them into quarters instead of halves so they roast down properly