Baked Feta Eggs With Tomatoes And Spinach (Printable)
Creamy feta, eggs, tomatoes, and spinach baked together for a Mediterranean-inspired meal ready in 30 minutes.
# What You'll 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
# Directions:
01 - Preheat your oven to 375°F.
02 - Drizzle 1 tablespoon olive oil into a medium baking dish or 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 the vegetable mixture. Drizzle remaining olive oil on top and add dried oregano along with chili flakes if using.
04 - Make four small wells in the mixture and carefully crack an egg into each well, ensuring yolks remain intact.
05 - Bake for 15–20 minutes until egg whites are just set but yolks remain slightly runny. Remove from oven and let cool briefly before serving.
# Cooking Tips:
01 -
- Everything cooks in one dish, which means less cleanup and more time sipping your morning coffee
- The way the feta gets all golden and slightly crispy at the edges while staying creamy inside is absolute magic
- It somehow tastes fancy enough for brunch but comes together in under thirty minutes
02 -
- Watch the eggs carefully after 15 minutes, they go from perfectly runny to overcooked in the blink of an eye
- Let the dish rest for at least 3 minutes before serving, the flavors need time to settle and the eggs continue cooking
03 -
- Room temperature eggs will cook more evenly and prevent cold spots in the final dish
- Use a skillet that goes from stove to oven so you can start cooking the onions on the stovetop first