Name: Baked Feta Eggs with Spinach and Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 large eggs; 1 cup cherry tomatoes (halved); 2 cups fresh spinach; 2 cloves garlic (minced); 1/2 cup feta cheese (crumbled); 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; Fresh basil or parsley for garnish

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If you’re searching for a wholesome breakfast or brunch that feels downright luxurious but is secretly simple, let me introduce you to Baked Feta Eggs with Spinach and Tomatoes. This Mediterranean-inspired dish is bursting with color, flavor, and the perfect balance of creamy, tangy, and savory notes in every bite. Whether you’re luxuriating in a slow Sunday morning or want a fast but special weekday meal, Baked Feta Eggs with Spinach and Tomatoes is sure to elevate your table and leave everyone reaching for seconds—crusty bread recommended!

Baked Feta Eggs with Spinach and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Baked Feta Eggs with Spinach and Tomatoes are straightforward yet each plays a starring role, adding essential texture, flavor, and vibrancy. You’ll find most of them at any grocery store, and every one serves a very real purpose in creating a dish that’s both beautiful and delicious.

Eggs: The heart of this dish, providing rich protein and a creamy texture that’s irresistible when baked just right.
Cherry tomatoes: Halved to release their natural sweetness and juiciness, they bring freshness and bright pops of color.
Fresh spinach: Two cups might seem like a lot, but it wilts down beautifully, adding nutrients and a lovely green hue.
Feta cheese: Crumbled feta melts slightly in the oven, providing tangy, creamy bursts throughout.
Olive oil: A drizzle to start ensures everything sautés smoothly and adds a classic Mediterranean richness.
Garlic: Minced and gently cooked, garlic brings a fragrant foundation that deepens the entire dish.
Dried oregano: Just a sprinkle complements the tomatoes and connects every ingredient with classic Mediterranean flair.
Crushed red pepper flakes (optional): Add these if you want a gentle kick that livens up the whole pan.
Salt and black pepper: To season every layer perfectly and make the flavors pop.
Fresh basil or parsley (for garnish): A final touch of green that brings freshness and a beautiful finish to your plate.

How to Make Baked Feta Eggs with Spinach and Tomatoes

Step 1: Sauté the Garlic and Tomatoes

Preheat your oven to 375°F (190°C) and grab an oven-safe skillet (cast iron works like a dream here!). Drizzle in the olive oil and heat it over medium. Drop in the minced garlic, letting it sizzle just until fragrant—about one minute. Next, add the halved cherry tomatoes, giving them 3 to 4 minutes to soften and release their juices. Your kitchen will already smell amazing.

Step 2: Wilt the Spinach

Pile the fresh spinach into the skillet. It’ll look like a lot, but don’t worry—it quickly cooks down to the perfect amount. Toss the spinach with the tomatoes and garlic, stirring gently until just wilted. This creates a verdant base for your eggs to nestle into.

Step 3: Season and Create Wells for Eggs

Remove the skillet from the heat. Sprinkle in the dried oregano, crushed red pepper flakes (if using), and season generously with salt and black pepper. Make four little wells in the bed of vegetables; this is where your eggs will sit without sliding everywhere—a little trick for perfect-looking Baked Feta Eggs with Spinach and Tomatoes!

Step 4: Add the Eggs and Feta

Carefully crack an egg into each of the wells. Now comes the best part: scatter the crumbled feta cheese evenly over everything. The feta will soften in the oven, adding creamy saltiness to each bite.

Step 5: Bake to Perfection

Slide your skillet into the preheated oven and let it bake for 8 to 12 minutes, depending on how runny or set you like your eggs. Keep an eye on the yolks for that perfect finish. When they’re done, pull the pan out—the transformation is magic!

How to Serve Baked Feta Eggs with Spinach and Tomatoes

Garnishes

Just before serving, shower your skillet with fresh basil or parsley. These herbs don’t just add color; they introduce bright, fresh notes that perfectly balance the warm, savory base. For extra flair, you can even drizzle a bit of balsamic glaze across the top.

Side Dishes

Baked Feta Eggs with Spinach and Tomatoes pairs beautifully with crusty bread—think a rustic sourdough or a warm baguette. If you want it extra hearty, serve over cooked quinoa or rice for a fuss-free meal that satisfies every hunger level. A side of olives or a simple greens salad brings everything together.

Creative Ways to Present

Use individual mini skillets or ramekins for a charming brunch presentation—everyone gets their own! Or spoon a portion over toasted sourdough for easy open-face sandwiches. If you’re entertaining, try serving family-style right out of the skillet with a big spoon for sharing. It’s a crowd-pleaser any way you slice it.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer them to an airtight container once cooled. Refrigerate for up to two days. The eggs will set further as they sit, but the flavors meld even more, making them just as tasty for a quick breakfast or lunch.

Freezing

While you can technically freeze baked egg dishes, the texture of the eggs and spinach after freezing and thawing can become a bit watery. If you do need to freeze, wrap portions tightly and use within one month for best results, accepting that things will be a little less perfect than fresh!

Reheating

To reheat, place leftovers in a skillet over low heat, or microwave in short bursts until just warmed through. Sprinkle a little extra feta and fresh herbs on top to revive flavors before serving. Avoid overcooking, as eggs can become rubbery if heated too long.

FAQs

Can I use a different cheese instead of feta?

Absolutely! Goat cheese or ricotta are both great alternatives if you prefer a milder, creamier option, but the tangy kick of feta really defines Baked Feta Eggs with Spinach and Tomatoes.

Is this dish suitable for meal prep?

Yes! You can prep the veggie base ahead and just crack in the eggs and bake when you’re ready. It’s a fantastic choice for easy, make-ahead breakfasts or lunches.

What’s the best way to keep the eggs from overcooking?

Keep a close eye on them in the oven and pull the skillet out when the whites are set but the yolks are still slightly jiggly. You can always let them cook an extra minute if you prefer firmer yolks.

Can I add extra veggies to this recipe?

Of course! Bell peppers, mushrooms, or zucchini all work beautifully. Just sauté them with the tomatoes and spinach before adding the eggs and feta.

Is Baked Feta Eggs with Spinach and Tomatoes gluten-free?

Yes, as long as you skip the bread or use a gluten-free option, this dish is naturally gluten-free and packed with wholesome ingredients.

Final Thoughts

Nothing brings people together at the breakfast table like a bubbling skillet of Baked Feta Eggs with Spinach and Tomatoes. Whether you’re treating yourself or sharing with loved ones, give this vibrant, flavor-packed dish a try—you’ll fall in love at first bite!

Baked Feta Eggs with Spinach and Tomatoes Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A flavorful and easy-to-make breakfast or brunch dish, these Baked Feta Eggs with Spinach and Tomatoes are a Mediterranean-inspired treat. The combination of eggs, cherry tomatoes, spinach, and feta cheese baked to perfection makes for a satisfying and nutritious meal.

Ingredients

Scale

Eggs:

4 large eggs

Vegetables:

1 cup cherry tomatoes (halved)
2 cups fresh spinach
2 cloves garlic (minced)

Additional Ingredients:

1/2 cup feta cheese (crumbled)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil or parsley for garnish

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C).
Sauté Vegetables: In an oven-safe skillet, heat olive oil over medium heat. Add garlic, tomatoes, and spinach. Sauté until vegetables are tender.
Season: Season with oregano, red pepper flakes, salt, and pepper.
Add Eggs: Make wells in the vegetable mixture and crack an egg into each well.
Add Feta: Sprinkle crumbled feta over the eggs and vegetables.
Bake: Bake in the oven for 8–12 minutes until eggs are cooked to your preference.
Garnish: Garnish with fresh basil or parsley before serving.