Baked Feta Eggs with Tomatoes and Spinach
A cozy and cheesy one-dish wonder, baked with tangy feta, cherry tomatoes, and fresh spinach, perfect for a quick dinner or festive brunch.
Ingredients
Main Ingredients
- 8 ounces block feta cheese the star: tangy and creamy when warmed
- 2 cups cherry tomatoes, halved they burst and caramelize; substitute roma tomatoes cut into wedges if you prefer
- 4 cups fresh spinach, roughly chopped can use baby spinach for a milder texture; frozen spinach (thawed and squeezed) also works
- 4 large eggs add more for a crowd
- 2 tablespoons olive oil or avocado oil for a neutral flavor
- 1 small red onion, thinly sliced shallots are a softer swap
- 2 cloves garlic, minced roasted garlic gives a sweeter, deeper flavor
- 1 teaspoon dried oregano or a pinch of smoked paprika for warmth
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish optional but lovely
- Red pepper flakes optional for a little heat
Instructions
Preparation
- Preheat the oven to 400°F (200°C). In a 10-inch ovenproof skillet, warm the olive oil over medium heat.
- Add the sliced red onion and sauté until soft and translucent, about 3–4 minutes. Stir in the garlic.
- Toss in the halved cherry tomatoes and oregano. Cook until the tomatoes start to blister and release juices, about 5 minutes. Season lightly with salt and pepper.
- Add the chopped spinach in batches, letting it wilt between additions. Stir so the greens soak up the tomato juices and olive oil.
- Cradle the block of feta in the center of the skillet, nestling it among the tomatoes and spinach. If using crumbled feta, scatter it evenly.
- Using the back of a spoon, make four small wells around the feta and gently crack an egg into each well.
- Transfer the skillet to the oven and bake for 10–15 minutes, or until the egg whites are set and the yolks are at your desired doneness.
- Remove from the oven, sprinkle with fresh basil or parsley and a pinch of red pepper flakes if using.
- Serve immediately with crusty bread or warm pita.
Notes
For a dairy-free twist, try crumbled firm tofu seasoned with lemon and nutritional yeast. Serve with toasted sourdough, warm pita, or buttery crostini.