Baked Feta Eggs With Tomatoes And Spinach (Printable)

Creamy feta meets fresh tomatoes and spinach in this Mediterranean baked dish ready in 30 minutes.

# 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

# How To Make It:

01 - Preheat your oven to 375°F.
02 - Drizzle 1 tablespoon olive oil into an oven-safe skillet or baking dish. Add spinach, cherry tomatoes, red onion, and garlic. Season with salt and pepper, toss to coat evenly.
03 - Sprinkle crumbled feta cheese over the vegetables. Drizzle remaining olive oil on top and sprinkle with dried oregano and chili flakes.
04 - Make four shallow wells in the mixture. Crack one egg into each well, taking care not to break the yolks.
05 - Bake for 15 to 20 minutes until egg whites are set but yolks remain slightly runny.
06 - Remove from oven and allow to cool for 2 to 3 minutes before serving.

# Expert Advice:

01 -
  • The feta creates these incredible salty creamy pockets throughout the dish as it bakes
  • Everything cooks in one pan so you spend less time washing up and more time eating
  • Eggs baked in tomato sauce always taste better than eggs cooked any other way
02 -
  • The eggs will keep cooking after they come out of the oven so pull them when the whites look just slightly underdone
  • Ceramic baking dishes will hold heat longer than glass so your eggs will set faster in ceramic
03 -
  • Let your eggs sit on the counter for 15 minutes before cracking them into the dish room temperature eggs cook more evenly
  • If your feta is particularly salty soak it in cold water for 10 minutes then pat it dry before using

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