Baked Feta Eggs with Spinach Tomatoes (Printable version)

Creamy feta baked with eggs, spinach, and cherry tomatoes for a satisfying Mediterranean breakfast

# What you'll 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 oz feta cheese, block or crumbled
06 - 4 large eggs

→ Pantry

07 - 2 tbsp extra virgin olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp 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

# Directions:

01 - Preheat the oven to 400°F.
02 - In a medium ovenproof skillet or baking dish, drizzle 1 tbsp olive oil. Add the chopped spinach, cherry tomatoes, red onion, and garlic. Season with salt, black pepper, and oregano; toss to combine.
03 - Crumble or nestle the feta cheese over the vegetables. Drizzle with the remaining 1 tbsp olive oil.
04 - Bake for 10-12 minutes, until the tomatoes start to soften and the feta is beginning to brown at the edges.
05 - Remove from the oven. Using a spoon, make four small wells in the vegetable mixture. Crack an egg into each well. Sprinkle with a pinch of salt, black pepper, and red pepper flakes if using.
06 - Return to the oven and bake for another 8-10 minutes, or until the egg whites are just set but the yolks remain runny.
07 - Remove from the oven, garnish with fresh parsley or basil if desired, and serve immediately with toasted bread.

# Expert Advice:

01 -
  • Everything cooks in one pan which means minimal cleanup and maximum flavor infusion
  • The contrast between warm runny yolks and cool salty feta is honestly addictive
02 -
  • Watch those eggs like a hawk in the final minutes because they go from perfect to overdone incredibly fast
  • Letting the skillet rest for just two minutes after baking helps everything settle and makes serving easier
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and gives the bottom vegetables this gorgeous caramelization
  • Room temperature eggs really do make a difference in how evenly they cook so take them out fifteen minutes before you start

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