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Baked Feta Eggs with Tomatoes and Spinach

A warm, baked skillet dish combining creamy feta, juicy tomatoes, wilted spinach, and gently cooked eggs for a delicious brunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Tomato-Feta Base
  • 8 ounces feta cheese, block Use full-fat feta for best results.
  • 1 pint cherry tomatoes, halved About 12-16 cherry tomatoes.
  • 4 cups baby spinach Loosely packed.
  • 2 tablespoons extra-virgin olive oil
  • 2 small garlic cloves, thinly sliced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional) Add more for spice.
For Garnish and Serving
  • Fresh basil leaves for garnish Torn basil adds flavor.
  • 1 tablespoon lemon juice (optional) Brightens the dish.
  • Crusty bread or pita For serving.

Method
 

Preparation
  1. Preheat oven to 400°F.
  2. Halve the cherry tomatoes, slice the garlic, and crumble or cube the feta.
  3. Wash and drain the spinach.
Cooking
  1. Drizzle olive oil in the skillet over medium heat and add the sliced garlic just until fragrant, about 20-30 seconds.
  2. Add the halved tomatoes, oregano, and red pepper flakes, tossing to coat. Season lightly with salt and pepper.
  3. Place the block or chunks of feta in the center of the tomato mixture.
  4. Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the tomatoes start to blister and the feta softens.
  5. Carefully remove the skillet from the oven and add the spinach around the feta and tomatoes, pressing it slightly into the hot juices.
  6. Using the back of a spoon, create four shallow wells in the mixture and crack one egg into each well.
  7. Return the skillet to the oven and bake for 8-12 minutes depending on desired yolk doneness.
  8. Remove from the oven and drizzle with lemon juice if using, scatter torn basil leaves on top, and serve immediately with crusty bread.

Notes

For a lighter version, reduce the feta to 3 ounces. If you're trying to impress guests, serve with a simple green salad.