Baked Feta Eggs with Spinach (Printable)
Creamy feta with tomatoes, spinach and baked eggs for a quick Mediterranean-style breakfast or light dinner.
# What You Need:
→ Dairy
01 - 4 ounces feta cheese, crumbled
→ Vegetables
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 2 garlic cloves, minced
05 - 1 small red onion, thinly sliced (optional)
→ Eggs
06 - 4 large eggs
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano or Italian herb mix
09 - Salt and black pepper, to taste
10 - Pinch of chili flakes (optional)
# Directions:
01 - Set oven to 375°F (190°C) and allow to preheat completely.
02 - Coat a medium oven-safe skillet or baking dish with 1 tablespoon olive oil. Add spinach, cherry tomatoes, onion if using, and garlic. Season lightly with salt and black pepper. Toss until well combined.
03 - Distribute the crumbled feta cheese evenly across the vegetable mixture.
04 - Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle with dried oregano or Italian herb mix. Add chili flakes if desired.
05 - Create four small wells in the mixture and gently crack one egg into each well.
06 - Transfer the pan to the oven and bake for 15 to 20 minutes, until egg whites are set and yolks remain slightly runny.
07 - Remove from oven, let cool slightly, and serve warm.
# Expert Tips:
01 -
- This dish makes ordinary eggs taste like a holiday in Greece and comes together with almost zero fuss.
- It's versatile enough for lazy brunches, busy dinners, or any time you want to feel fancy without the effort.
02 -
- Don’t overbake the eggs or you’ll lose those dreamy, runny yolks everyone looks forward to dipping into.
- I once forgot to season before baking and everything tasted flat — always layer in a bit of salt and pepper with your veggies first.
03 -
- Grease your baking dish well — feta loves to cling and makes for a tricky cleanup otherwise.
- Aim to tuck the feta in both under and over the veggies; you’ll get creaminess in every forkful that way.