Baked Feta Eggs With Tomatoes And Spinach (Print Page)
Creamy feta, tomatoes, and spinach baked with eggs for a Mediterranean-style 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
# Directions:
01 - Preheat your oven to 375°F (190°C).
02 - Drizzle 1 tablespoon of olive oil into a medium baking dish or oven-safe skillet. Add spinach, cherry tomatoes, onion, and garlic. Season lightly with salt and pepper, and toss to combine evenly.
03 - Sprinkle crumbled feta evenly over the vegetable mixture. Drizzle the remaining olive oil and sprinkle dried oregano and chili flakes on top.
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, or until the egg whites are just set but yolks are still slightly runny.
06 - Remove from oven and let cool slightly before serving to allow the dish to set.
# Expert Tips:
01 -
- Everything comes together in one pan while the oven does all the work
- The way salty feta mingles with runny egg yolk creates its own rich sauce
- It looks impressive but takes about five minutes of active effort
02 -
- Watch your oven closely around the fifteen minute mark because eggs go from perfect to overcooked in literally seconds
- Cast iron skillets retain heat so your eggs will keep cooking after they come out, factor that into your timing
03 -
- A 10 inch skillet is the perfect size, anything larger and your eggs will spread too thin
- Brine packed feta creates those luscious creamy pockets that make this dish sing