If you’re looking for a flavorful, wholesome breakfast or brunch that feels both indulgent and nourishing, this Baked Feta Eggs with Spinach and Tomatoes Recipe is an absolute winner. Picture juicy roasted cherry tomatoes bursting with sweetness, a luscious block of warm, melty feta cheese, tender spinach, and perfectly baked eggs with soft yolks all mingling together in one cozy dish. It’s vibrant, comforting, and incredibly simple to make, delivering a beautiful blend of Mediterranean-inspired flavors that feel special enough for any weekend or weekday morning.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing its own magic to the dish—from the creamy tang of feta to the vibrancy of fresh spinach and sweet tomatoes, all enhanced by herbs and spices for depth and warmth.
- 2 cups cherry or grape tomatoes: Juicy and naturally sweet, they roast perfectly to balance the creamy feta.
- 1 red bell pepper, diced: Adds a crisp, subtle sweetness and a pop of color.
- ½ small red onion, diced: Provides a gentle bite and savory foundation.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 8 ounces feta cheese: The star of the dish, creamy and tangy, melting beautifully when baked.
- 4 tablespoons olive oil: Enhances richness and helps everything roast to perfection.
- 1 teaspoon dried oregano: Adds an earthy, Mediterranean herb note.
- 1 teaspoon sea salt: Brings out all the natural flavors.
- ½ teaspoon dried thyme: Offers a subtle earthy fragrance.
- ½ teaspoon ground black pepper: Lends a gentle heat and complexity.
- ½ teaspoon red pepper flakes: Adds a touch of spice without overpowering.
- 1 cup chopped baby spinach: Introduces freshness and a lovely green color.
- 4 large eggs: Baked right into the mixture for a rich, satisfying protein boost.
- Optional toppings: Chopped fresh basil or fresh chives: Brighten and freshen each serving with herbaceous notes.
How to Make Baked Feta Eggs with Spinach and Tomatoes Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 400°F (200°C). Preheating is key so your feta gets that perfect golden brown and the tomatoes release their sweet juices, creating a luscious base for your eggs.
Step 2: Prepare the Vegetable Base
In a baking dish, toss together the cherry tomatoes, diced red bell pepper, red onion, and minced garlic. Nestle the block of feta cheese right in the center of this colorful medley. Drizzle everything with olive oil to help deepen flavors and assist with roasting.
Step 3: Season and Roast
Sprinkle dried oregano, sea salt, thyme, black pepper, and red pepper flakes evenly over the veggies and feta. Pop the dish into your already hot oven and bake for about 25 minutes. You want the tomatoes to soften and the feta to turn lovely and golden on top.
Step 4: Incorporate Spinach and Add Eggs
After baking, gently stir the mixture to combine the melted feta with the roasted vegetables. Toss in the chopped baby spinach and mix until it wilts slightly from the residual heat. Then, create four wells in the mixture and carefully crack one egg into each hole.
Step 5: Final Bake for the Eggs
Return your baking dish to the oven for another 10 minutes. Keep an eye on it—you want the whites fully set but the yolks still soft and runny to complement the creamy feta and roasted veggies perfectly.
How to Serve Baked Feta Eggs with Spinach and Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped basil or chives on top adds a bright finishing touch and a burst of fresh, herbal flavor that complements the rich, savory eggs beautifully. Don’t be shy about adding a handful for color and aroma!
Side Dishes
This dish pairs perfectly with crusty bread or simple toast. The bread helps scoop up the velvety feta and runny eggs, making every bite a delight. For a heartier meal, consider serving it alongside roasted potatoes or a light green salad.
Creative Ways to Present
Serve this recipe in rustic ceramic dishes or a cast iron skillet for a cozy, homey vibe. For a crowd-pleaser, consider baking individual portions in small ramekins. You can also turn it into a brunch centerpiece by surrounding it with bowls of olives, hummus, and grilled vegetables.
Make Ahead and Storage
Storing Leftovers
Leftovers store well in an airtight container in the refrigerator for up to 2 days. The flavors meld together even more after resting, making it a delicious next-day meal option.
Freezing
Because of the eggs, freezing is not recommended for this recipe as the texture of the eggs changes. However, you can freeze the roasted vegetable and feta base separately for up to 1 month and add fresh eggs when reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to avoid overcooking the eggs. Adding a fresh egg on top and baking it for a few minutes is a great way to refresh the dish.
FAQs
Can I use other types of cheese instead of feta?
While feta is essential for its creamy texture and salty tang, you can try substituting with goat cheese for a milder flavor or ricotta for a creamier result, but the overall character of the dish will change.
Is this recipe suitable for vegetarians?
Yes! This dish contains no meat and uses eggs and cheese for protein, making it perfectly suitable for a vegetarian diet.
Can I prepare this recipe vegan-friendly?
To make it vegan, replace feta with a plant-based cheese alternative and omit the eggs, or use a tofu scramble as an egg substitute. Keep in mind flavor and texture differences might be noticeable.
How can I tell when the eggs are perfectly cooked?
Egg whites should be fully set and opaque, while yolks remain soft and slightly runny. Keep an eye during baking, as ovens vary, and adjust the time to match your preferred yolk consistency.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add zucchini, mushrooms, or olives to the vegetable mix for added texture and flavor. Just be mindful of roasting times for harder vegetables.
Final Thoughts
If you’re ready for a dish that’s bursting with fresh, vibrant flavors yet easy enough to make any day of the week, the Baked Feta Eggs with Spinach and Tomatoes Recipe is a wonderful choice. It’s a fantastic way to brighten your table, impress guests, or simply treat yourself to a comforting meal that feels both rustic and refined. Give it a try—you might just find your new favorite breakfast or brunch!
Print
Baked Feta Eggs with Spinach and Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Baked Feta Eggs with Spinach and Tomatoes is a flavorful and wholesome Mediterranean-inspired dish combining tangy feta cheese, fresh cherry tomatoes, sautéed spinach, and perfectly baked eggs. This easy oven-baked recipe is ideal for breakfast, brunch, or a light dinner, featuring vibrant herbs and spices that enhance the natural flavors of the fresh ingredients.
Ingredients
Vegetables & Herbs
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
- Optional toppings: Chopped fresh basil or fresh chives
Dairy
- 8 ounces feta cheese
- 4 large eggs
Pantry Staples & Spices
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the feta and vegetable mixture.
- Prepare the Base: In a baking dish, combine the cherry tomatoes, diced red bell pepper, red onion, and minced garlic. Place the block of feta cheese directly in the center of the vegetable mixture. Drizzle 4 tablespoons of olive oil evenly over the feta and vegetables.
- Season the Dish: Sprinkle the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes evenly over the entire mixture. Place the dish in the preheated oven and bake for 25 minutes until the tomatoes soften and the feta begins to brown and melt.
- Mix in Spinach: Remove the dish from the oven and gently stir to combine the melted feta with the roasted vegetables. Add the chopped baby spinach and stir well to mix it evenly throughout.
- Add Eggs: Create four small wells in the vegetable and feta mixture. Crack one large egg into each well carefully, ensuring the yolks remain intact.
- Bake the Eggs: Return the baking dish to the oven and bake for an additional 10 minutes or until the egg whites are fully set but the yolks remain runny to your liking.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh basil or fresh chives if desired. Serve this warm, accompanied by crusty bread or toast to scoop up the cheesy, vibrant mixture.
Notes
- You can swap baby spinach for kale or Swiss chard if preferred; just make sure to chop finely.
- Adjust the red pepper flakes to your desired spice level or omit entirely for a milder flavor.
- For firmer yolks, extend the baking time by a few minutes while monitoring closely.
- This dish pairs well with toasted sourdough or crusty baguette for dipping.
- Leftovers can be gently reheated in the oven or microwave, but eggs are best fresh.
