Baked Feta Eggs With Spinach And Tomatoes (Printable Version)
Creamy baked feta with eggs, spinach, and cherry tomatoes makes a vibrant Mediterranean 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 - 5.3 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:
01 - Preheat the oven to 400°F.
02 - Drizzle 1 tablespoon olive oil in a medium ovenproof skillet or baking dish. Add the 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 vegetables. Drizzle with the remaining 1 tablespoon 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 desired.
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 Tips:
01 -
- The feta transforms into something impossibly creamy and salty while the tomatoes burst with sweetness
- Everything cooks in one dish so you spend more time eating and less time washing up
02 -
- The eggs will continue cooking after you pull them from the oven so take them out when the whites still look slightly underdone
- Make sure your baking dish is truly oven safe because some skhandles cannot handle high heat
03 -
- A cast iron skillet holds heat beautifully and gives you those gorgeous crispy edges on the feta
- If your tomatoes are large cut them into quarters so they roast at the same rate as the other vegetables