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
Scale
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.
