Classic Baked Feta Eggs with Tomatoes and Spinach
This classic baked feta and egg dish is an easy and delicious way to enjoy a Mediterranean-inspired meal. With sweet bursting tomatoes, wilted spinach, and savory feta, it's perfect for breakfast, brunch, or a light dinner.
Equipment
- Oven
- 9x13 inch baking dish or 4 individual ramekins
Ingredients
Main Ingredients
- 4 large Fresh Eggs
- 1/2 cup Feta Cheese crumbled (good quality, briny)
- 1 pint Cherry or Grape Tomatoes (about 2 cups)
- 4 cups Fresh Spinach (one generous handful)
- 2 tablespoons Olive Oil
- 2 cloves Garlic freshly minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
Optional Garnishes
- Red pepper flakes a pinch for a kick
- fresh parsley or basil for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish or 4 individual ramekins.
Cooking
- In the baking dish, combine tomatoes, spinach, minced garlic, olive oil, dried oregano, salt, and black pepper, tossing well to coat.
- Bake for 8-10 minutes, until tomatoes soften and burst, and spinach wilts.
- Remove from oven, scatter feta cheese over the vegetables, and create 4 small wells.
- Crack one egg into each well and season lightly with salt and pepper.
- Return to oven and bake for 10-15 minutes until egg whites are set and yolks reach desired doneness.
Serving
- Garnish with fresh parsley or basil if desired, and serve immediately with crusty bread or pita.
Notes
For extra flavor, add a pinch of red pepper flakes with the tomatoes and spinach. Adjust cooking time for eggs based on desired yolk consistency. Serve with warm crusty bread or pita for dipping into the delicious runny yolks and sauce.