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Baked feta eggs with tomatoes and spinach served in a bowl

Baked Feta Eggs with Tomatoes and Spinach

A warm, simple dish of eggs baked with feta, tomatoes, and spinach. It cooks in one skillet and tastes fresh.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs Crack carefully to keep yolks whole.
  • 200 g feta cheese Use block feta for a fresher texture.
  • 2 cups cherry tomatoes Use ripe tomatoes for best flavor.
  • 2 cups fresh spinach Pat dry to avoid excess water.
  • 2 tablespoons olive oil Drizzle over tomatoes.
  • to taste Salt and pepper Season to your preference.
  • to taste Fresh herbs (optional) For garnish, such as parsley or basil.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In an oven-safe skillet, add the cherry tomatoes and drizzle with olive oil.
  3. 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.
  4. Remove the skillet from the oven and carefully crack the eggs on top of the tomato and feta mixture.
  5. Scatter the spinach around the eggs.
  6. Return the skillet to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
  7. Season with salt, pepper, and fresh herbs before serving.

Notes

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.