Baked Feta Eggs with Tomatoes and Spinach is a warm, baked skillet dish combining creamy feta, juicy tomatoes, wilted spinach, and gently cooked eggs for an easy brunch or weeknight dinner. Baked Feta Eggs with Tomatoes and Spinach is a fuss-free recipe that balances bright acidity, salty cheese, and rich yolks in one pan.
Baked Feta Eggs with Tomatoes and Spinach delivers vibrant color and cozy comfort while coming together quickly for busy mornings or casual dinners. Baked Feta Eggs with Tomatoes and Spinach is the kind of recipe you’ll return to when you want a flavorful, nutritious meal without complicated prep.
Table of Contents
What Makes This Recipe So Special
This recipe hits a few sweet spots: minimal cleanup, big flavor, and flexible timing. The roasted tomatoes and baked feta create a tangy, creamy base that turns eggs into something more than breakfast food. The spinach adds freshness and a healthy boost of iron and vitamins. If you love one-pan meals that provide texture and contrast – crisp browned edges, soft roasted tomatoes, creamy feta, and silky yolks – this hits the mark.
I like to keep a small cast-iron skillet ready for this recipe. If you’re trying to impress brunch guests, serve with warm crusty bread and a simple green salad. For a lighter version, reduce the feta to 3 ounces – the dish will still be satisfying. If you want a fun twist, check out a small oven-baked appetizer idea like Spinach and Artichoke Wonton Cups for a complementary starter.
Ingredients
- 8 ounces feta cheese, block
- 1 pint cherry tomatoes (about 12-16), halved
- 4 cups baby spinach (loosely packed)
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 2 small garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- 1 tablespoon lemon juice (optional, brightens the dish)
- Crusty bread or pita, for serving
Measurements are exact to keep texture and salt levels balanced – don’t skip weighing the feta if possible.
Equipment
- 10-inch ovenproof skillet or small baking dish
- Cutting board and chef’s knife
- Measuring spoons
- Small bowl for eggs (optional)
- Oven mitts
I recommend a cast-iron skillet because it handles oven heat and gives a great crust around the edges, but any ovenproof skillet or baking dish will work.
Quick Prep (Not Counted as Step 1)
- Preheat oven to 400°F.
- Halve the cherry tomatoes, slice the garlic, and crumble or cube the feta.
- Have your spinach washed and drained.
Do not count the preheat and quick prep as the first numbered step per the instructions above.
Build the Tomato-Feta Base
- Heat and layer – Drizzle olive oil in the skillet over medium heat and add the sliced garlic just until fragrant – about 20-30 seconds. Add the halved tomatoes, oregano, and red pepper flakes, tossing to coat. Season lightly with salt and pepper (remember feta is salty).
- Nestle the feta – Place the block or chunks of feta in the center of the tomato mixture. The feta will protect a bit of the cheese from browning too quickly and help create a creamy center as it bakes.
Roast to Intensify Flavor
- Bake at 400°F for 12-15 minutes – Transfer the skillet to the preheated oven and roast until the tomatoes start to blister and the feta softens. The exact time will depend on your oven and the size of your skillet; look for juicy, slightly caramelized tomatoes.
Add the Spinach
- Wilt the greens – Carefully remove the skillet from the oven and add the spinach around the feta and tomatoes, pressing it slightly into the hot juices. The residual heat will start to wilt the spinach; if needed, return to the oven for 1-2 minutes to finish wilting. Toss gently to combine.
Create Wells for the Eggs
- Make egg pockets – Using the back of a spoon, create four shallow wells in the tomato-feta-spinach mixture. These will hold the eggs and ensure even cooking.
Crack in the Eggs
- Add eggs – Crack one egg into each well. If you’re nervous about shells or want a smoother presentation, crack each egg into a small bowl first and then pour into the well. Season the eggs lightly with salt and pepper.
Bake Until Set
- Finish in the oven – Return the skillet to the oven and bake at 400°F for 8-12 minutes depending on how runny you like your yolks. For jammy yolks, aim for 8-9 minutes; for firmer yolks, 11-12 minutes. Keep an eye through the oven window – eggs can go from perfect to overdone quickly.
Garnish and Serve
- Add finishing touches – Remove from the oven and drizzle with lemon juice if using. Scatter torn basil leaves on top and a final crack of black pepper. Serve immediately with crusty bread to mop up the sauce.
Why This Recipe Works
The success of thisBaked Feta Eggs with Tomatoes and Spinach comes from the contrast in textures and the interplay of flavors. Roasting concentrates the tomato sweetness and softens the feta into a luscious center. The spinach provides brightness and volume without weighing down the dish.
Baking the eggs directly in the skillet allows the yolks to remain creamy while the whites set around the edges. This is a great example of how simple ingredients and proper temperature control deliver satisfying results.
Tips, Tricks, and Troubleshooting
- Use full-fat feta – It melts/smears better than low-fat versions.
- Avoid over-salting – Feta brings saltiness; taste before adding more salt.
- If the feta browns too quickly – Tent loosely with foil and continue baking.
- To make this dairy-free – Substitute crumbled firm tofu seasoned with lemon and salt – cooking times will be similar.
- If your spinach releases too much water – Drain briefly in a sieve or pat with paper towels before adding.
- Make it spicier – Add a pinch more red pepper flakes or a sliced chili.
- Troubleshooting: If your eggs are taking too long, increase oven to 425°F for the final 2-3 minutes and watch closely.
For additional inspiration on egg-forward quick breakfasts, check out this playful weeknight recipe for Air Fryer Egg and Cheese Toast Recipe which pairs well with the flavors here.
Serving Suggestions
Serve this Baked Feta Eggs with Tomatoes and Spinach straight from the skillet with warm crusty bread, toasted pita, or over a bed of steamed rice for a more filling meal. Add a simple salad of arugula dressed with lemon and olive oil to balance the richness. You can also serve it alongside roasted potatoes for heartier brunch crowds.
Baked Feta Eggs with Tomatoes and Spinach belongs on a brunch menu, a cozy dinner rotation, or as a crowd-pleasing appetizer served family-style.
Storage and Make-Ahead
- Refrigerate leftovers in an airtight container for up to 2 days – eggs will firm up in the fridge and can be gently reheated in a 325°F oven until warmed through.
- To make ahead: roast the tomato-feta base, cool, and refrigerate. Reheat, add spinach and eggs, and finish baking just before serving.
Nutrition (Approximate per serving)
- Calories: ~360
- Protein: 18 g
- Fat: 26 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Sodium: variable (depends on feta brand)
These are estimates based on typical block feta and medium eggs.
Food Safety
- Ensure eggs are cooked to your preferred doneness; if serving to vulnerable guests (pregnant, elderly, immunocompromised), cook eggs until both yolk and white are firm.
- Wash hands and surfaces after handling raw eggs.
- Refrigerate leftovers within 2 hours of cooking.
Common Questions
Can I use other greens?
Yes – kale or Swiss chard work well. If using kale, remove stems and sauté briefly to soften before adding to the skillet.
Can I swap the feta for another cheese?
Creamy goat cheese or a firm ricotta would be delicious alternatives – they’ll add different textures and salt levels.
Can this be doubled?
Yes – use a larger baking dish and increase baking time slightly. Keep an eye on egg doneness.
What oven temperature should I use?
400°F is recommended for roasting and baking the eggs. It gives quick blistering and even cooking.
Final Notes and Variations
Try adding olives and capers for a Mediterranean twist, or top with smoked paprika for a smoky note. For a heartier main, stir in cooked quinoa or orzo before adding eggs. If you love herbs, finish with chopped dill or parsley in addition to basil.
Conclusion
ThisBaked Feta Eggs with Tomatoes and Spinach is a winner because it transforms a few fresh ingredients into a bright, flavorful, and satisfying meal in under 30 minutes – minimal cleanup, maximum flavor, and flexible to suit breakfast, brunch, or dinner. The combination of roasted tomatoes, creamy feta, and runny egg yolks delivers comforting richness while the spinach keeps it bright and nutritious.
If you tried this, please leave a comment and a star rating below – I’d love to know how your version turned out. Share this on Pinterest or Facebook so friends can discover a simple favorite. For another make-ahead baked egg option with similar flavors, check out Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta.What variations did you try – added spice, herbs, or a different cheese – let us know below!
Baked Feta Eggs with Tomatoes and Spinach
Ingredients
Method
- Preheat oven to 400°F.
- Halve the cherry tomatoes, slice the garlic, and crumble or cube the feta.
- Wash and drain the spinach.
- Drizzle olive oil in the skillet over medium heat and add the sliced garlic just until fragrant, about 20-30 seconds.
- Add the halved tomatoes, oregano, and red pepper flakes, tossing to coat. Season lightly with salt and pepper.
- Place the block or chunks of feta in the center of the tomato mixture.
- Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the tomatoes start to blister and the feta softens.
- Carefully remove the skillet from the oven and add the spinach around the feta and tomatoes, pressing it slightly into the hot juices.
- Using the back of a spoon, create four shallow wells in the mixture and crack one egg into each well.
- Return the skillet to the oven and bake for 8-12 minutes depending on desired yolk doneness.
- Remove from the oven and drizzle with lemon juice if using, scatter torn basil leaves on top, and serve immediately with crusty bread.
