Baked Feta Eggs with Tomatoes and Spinach
A cozy one-dish meal featuring creamy feta, burst cherry tomatoes, wilted spinach, and perfectly baked eggs, ready in about 25-30 minutes.
Ingredients
Main Ingredients
- 1 block Feta cheese (about 6–8 oz) Use full-fat for creamier results; goat feta or sheep’s milk feta are good alternatives.
- 2–4 pieces Eggs Plan one egg per person.
- 1–2 cups Cherry tomatoes, halved or whole Use depending on size.
- 2–4 cups Fresh spinach, loosely packed Baby spinach works great.
- 1–2 tablespoons Olive oil To drizzle.
- Salt and freshly ground black pepper To taste.
- Fresh herbs (optional) Dill, parsley, or basil for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place the block of feta in the center of a medium baking dish (roughly 8×8 inches).
- Arrange cherry tomatoes and spinach around the feta in an even layer.
- Drizzle everything with olive oil and scatter a little salt and pepper over the tomatoes and spinach.
Assembly
- Use the back of a spoon to make small wells among the vegetables; crack one egg into each well.
Baking
- Transfer the dish to the oven and bake for 20–25 minutes, checking at 18 minutes if you prefer runny yolks; bake longer for fully set yolks.
- Finish with chopped fresh herbs if desired and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes. This dish doesn’t freeze well due to egg texture changes.