Baked Feta Eggs With Tomatoes (Print Version)
Creamy baked eggs with feta cheese, fresh tomatoes, and spinach in a Mediterranean-style skillet.
# What You’ll Need:
→ Dairy
01 - 4 oz 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
→ Eggs
06 - 4 large eggs
→ Pantry
07 - 2 tbsp olive oil
08 - 1 tsp dried oregano or Italian herb mix
09 - Salt and black pepper, to taste
10 - Pinch of chili flakes
# Steps:
01 - Preheat your oven to 375°F.
02 - Drizzle 1 tablespoon of olive oil into a medium baking dish or oven-safe skillet. Add spinach, cherry tomatoes, onion, and garlic. Season lightly with salt and pepper, then toss to combine.
03 - Sprinkle crumbled feta evenly over the vegetable mixture. Drizzle the remaining olive oil and sprinkle dried oregano and chili flakes on top.
04 - Make four small wells in the mixture and carefully crack an egg into each well.
05 - Bake for 15–20 minutes, or until the egg whites are just set but yolks are still slightly runny.
06 - Remove from oven and let cool slightly before serving.
# Expert Tips:
01 -
- Everything cooks in one pan so you can actually enjoy your morning instead of washing dishes
- The creamy feta melting into juicy tomato juices creates this incredible sauce that you will want to scoop up with every bite
02 -
- The size of your baking dish matters because if it is too wide the eggs will spread too thin and if it is too small the vegetables will be crowded and steam instead of roast
- Resist the urge to overbake because those runny yolks mixing with the feta sauce are what make this dish special
03 -
- Use a light colored baking dish instead of dark metal so you can see when the egg whites are fully set without constantly opening the oven
- If your feta comes in a block crumble it by hand instead of using a knife because irregular pieces melt more evenly