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Baked Feta Eggs with Tomatoes and Spinach

This cozy dish combines the aroma of roasted tomatoes, melty feta, and wilted spinach for a comforting brunch or quick dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the main dish
  • 8 ounces block of feta cheese, whole Swap with goat cheese for a milder tang.
  • 2 cups cherry tomatoes, halved OR 2 large tomatoes, chopped. Roma tomatoes work well for a meatier bite.
  • 4 cups baby spinach, packed Replace with kale for a stronger green note.
  • 2 tablespoons olive oil Or use avocado oil for a neutral taste.
  • 1 small red onion, thinly sliced Shallots are lovely here too.
  • 2 cloves garlic, minced Roasted garlic adds a sweeter, mellow flavor.
  • 1 teaspoon dried oregano OR fresh torn oregano leaves.
  • 1/2 teaspoon red pepper flakes Optional, for warmth.
  • to taste freshly ground black pepper
  • a pinch of sea salt Feta is salty, so go light.
  • to garnish Fresh basil or parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a small ovenproof skillet or baking dish.
  2. Toss the halved cherry tomatoes and sliced red onion with 1 tablespoon olive oil, oregano, a pinch of salt, and red pepper flakes. Spread them in the skillet or dish in a single layer.
  3. Roast for 8–10 minutes until the tomatoes begin to burst.
  4. While the tomatoes roast, warm the remaining olive oil in a small pan and add the minced garlic and baby spinach, cooking until the leaves are glossy and wilting. Remove from heat and squeeze out excess moisture.
  5. Nestle the block of feta into the center of the roasted tomatoes and onions, and spoon the wilted spinach around the feta.
  6. Make small wells in the tomato-spinach mixture and gently crack an egg into each well.
  7. Return the skillet to the oven and bake for 8–12 minutes, watching closely.
  8. Remove from the oven, sprinkle with torn basil or parsley, and drizzle with extra virgin olive oil. Serve immediately.

Notes

For a vegan twist, try firm tofu instead of feta and a chickpea flour 'egg' mixture. This dish is also great for meal prep; just store leftovers in an airtight container for up to 3 days.