A warm, simple dish of eggs baked with feta, tomatoes, and spinach. It cooks in one skillet and tastes fresh.

introduction

This recipe blends salty feta, sweet tomatoes, and tender spinach. You cook most of it in the oven and add eggs near the end. It makes a quick breakfast or light dinner. If you want a creamy green side, try a simple creamed spinach recipe.

why make this recipe

It cooks in one pan and uses few ingredients.
It tastes bright and fresh.
It fits breakfast, brunch, or a light dinner.
It is quick to make and easy to change.

how to make Baked Feta Eggs with Tomatoes and Spinach

Preheat the oven and roast the tomatoes with feta first. The tomatoes blister and the feta softens. Add the eggs and spinach later so the eggs set but the greens stay fresh. Use an oven-safe skillet and watch the eggs so they reach the doneness you like.

Ingredients :

4 eggs
200g feta cheese
2 cups cherry tomatoes
2 cups fresh spinach
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (optional, for garnish)

Directions :

Preheat your oven to 375°F (190°C).
In an oven-safe skillet, add the cherry tomatoes and drizzle with olive oil.
Crumble the feta cheese over the tomatoes and place the skillet in the oven for about 15-20 minutes or until the tomatoes are blistered and the feta is golden.
Remove the skillet from the oven and carefully crack the eggs on top of the tomato and feta mixture.
Scatter the spinach around the eggs.
Return the skillet to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
Season with salt, pepper, and fresh herbs before serving.

how to serve Baked Feta Eggs with Tomatoes and Spinach

Serve hot from the skillet. Add fresh herbs like parsley or basil on top. You can also serve it with toast, pita, or a warm biscuit such as this 3-ingredient biscuit recipe for a simple side.

how to store Baked Feta Eggs with Tomatoes and Spinach

Cool the dish to room temperature then cover and refrigerate for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warm, or use a microwave in short bursts to avoid overcooking the eggs. Leftovers are best eaten the next day.

tips to make Baked Feta Eggs with Tomatoes and Spinach

Use ripe cherry tomatoes for best flavor.
Pat the spinach dry so it does not add too much water.
Crack eggs carefully to keep yolks whole.
If you like runny yolks, check the eggs at 8 minutes.
Use a non-stick or well-oiled oven-safe skillet to avoid sticking.

variation (if any)

Add sliced olives or a few capers for briny flavor.
Toss in diced bell pepper before roasting for more color.
Use goat cheese instead of feta for a milder taste.
Add cooked sausage or bacon for a heartier meal.

FAQs

Q: Can I use block feta or pre-crumbled feta?
A: Yes. Either works. Crumble block feta for fresher texture.

Q: Can I make this in small ramekins instead of one skillet?
A: Yes. Bake in individual oven-safe dishes, but watch the timing since they may cook faster.

Q: Can I add other greens instead of spinach?
A: Yes. Baby kale or Swiss chard work, but cook a bit longer if the greens are tougher.

Q: Is this dish suitable for meal prep?
A: It stores well for one day, but eggs can become firm. For meal prep, cook tomatoes and feta first and add eggs when serving.

Conclusion

For another baked egg idea that uses spinach and feta, see Supper With Michelle’s spinach and feta egg bake. If you want a make-ahead option with similar ingredients, check this Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta.