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Baked Feta Eggs with Tomatoes and Spinach

A cozy and comforting dish made with baked feta, juicy cherry tomatoes, fresh spinach, and perfectly baked eggs, ideal for breakfast, brunch, or a quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces feta cheese, block-cut The star that melts into a tangy puddle.
  • 2 cups cherry tomatoes, halved They roast into little bursts of sweetness.
  • 4 cups fresh baby spinach Wilts down to silky green ribbons.
  • 4 large eggs Use room temperature for gentle baking.
  • 2 cloves garlic, minced Fragrant and mellow when roasted.
  • 2 tablespoons olive oil For roasting and flavor.
  • 1 teaspoon dried oregano Classic Mediterranean warmth.
  • 1 pinch red pepper flakes Optional, for a gentle lift.
  • to taste salt and black pepper
  • for garnish fresh basil or parsley Bright and herby.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Drizzle a baking dish with 1 tablespoon olive oil.
  2. Toss cherry tomatoes with 1 tablespoon olive oil, garlic, oregano, salt, and pepper. Spread them in the dish and nestle the block of feta in the center.
  3. Roast tomatoes and feta for 12–14 minutes, until tomatoes are softened and feta edges are golden.
  4. While the feta and tomatoes roast, wilt the spinach in a hot skillet with a splash of olive oil for 1–2 minutes; season lightly.
  5. Remove the dish from the oven, scatter wilted spinach around the feta and tomatoes, and make four small wells in the mixture.
  6. Crack an egg into each well. Sprinkle with red pepper flakes and a little extra black pepper.
  7. Return to the oven and bake for 6–8 minutes for set whites and jammy yolks, or longer if you prefer fully set yolks.
  8. Garnish with chopped basil or parsley and serve immediately with crusty bread to mop up the juices.

Notes

For a lighter version, use reduced-fat feta and serve over baby arugula dressed with lemon. Leftovers can be stored in an airtight container in the fridge for up to 2 days.