Baked Feta Eggs With Tomatoes (Printable)

Mediterranean-style baked eggs with creamy feta, cherry tomatoes, and fresh spinach. A nutritious 30-minute meal perfect for any time of day.

# 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

# Directions:

01 - Preheat oven to 375°F.
02 - Drizzle 1 tablespoon olive oil into oven-safe skillet. Add spinach, cherry tomatoes, onion, and garlic. Season with salt and pepper, toss to combine.
03 - Sprinkle crumbled feta evenly over vegetable mixture.
04 - Drizzle remaining olive oil and sprinkle dried oregano and chili flakes on top.
05 - Make four small wells in mixture and carefully crack an egg into each well.
06 - Bake for 15–20 minutes until egg whites are just set but yolks remain slightly runny.
07 - Remove from oven and let cool slightly before serving.

# Helpful Tips:

01 -
  • It comes together in under 30 minutes but tastes like something youd order at a charming little café
  • The feta creates this incredible creamy sauce that ties everything together
  • You can easily double it for brunch guests without any extra effort
02 -
  • Dont skip the resting time, the eggs continue cooking slightly even after they come out of the oven
  • The feta will create these amazing salty creamy pockets as it melts, so distribute it well
  • If your skillet is on the smaller side, make sure to leave some room between the wells so the eggs cook evenly
03 -
  • Let the skillet warm up slightly on the stove before cracking the eggs, this helps set the bottoms faster
  • Room temperature eggs will cook more evenly than cold ones straight from the fridge

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