Baked Feta Eggs with Tomatoes and Spinach

You know there’s something magical about a dish that combines simplicity with flair. Baked Feta Eggs with Tomatoes and Spinach has become my go-to breakfast (or brunch – let’s be honest, any time of the day will do) because it embodies everything comforting and satisfying. Picture this: creamy, crumbled feta nestled among juicy, roasted cherry tomatoes and vibrant spinach, topped with perfectly baked eggs. It transports me to a sun-drenched Mediterranean cafe with each forkful. I stumbled upon this recipe during a lazy Sunday morning when I was staring blankly at a near-empty fridge, and all I had was some feta and eggs. Who knew such a little bit of creativity could turn into my new favorite weekend indulgence?

Why you’ll love this recipe

This dish is not just about satisfying your hunger; it sings with flavors that dance on your palate. The tangy feta melts into the warm tomatoes, creating a sauce that’ll make you want to lick your plate clean. And let’s talk about texture—the creamy feta marries beautifully with the runny yolk from the eggs, creating a luscious experience that warms the soul. What’s the cherry on top? It’s packed with nutrients from the fresh spinach and tomatoes. So, not only are you indulging, but you’re also nourishing yourself. Plus, it’s incredibly versatile. You can enjoy it for breakfast, brunch, or even a quick weeknight dinner.

Gather these ingredients

Let’s chat about what you’ll need. This delightful dish requires:

• 4 large eggs: The stars of the show! Opt for high-quality, free-range eggs if you can; they make a world of difference in flavor.

• 200g feta cheese: This glorious Greek cheese brings such a creamy, tangy punch! If you’re feeling adventurous, try swapping it for goat cheese for a delightful twist.

• 1 cup cherry tomatoes: Sweet and bursting with juice, these little gems are a game-changer. You can also use diced regular tomatoes in a pinch, but I swear the cherry tomatoes make this dish pop!

• 2 cups fresh spinach: Earthy and vibrant, fresh spinach adds a lovely nutrition boost. If you’ve got kale hanging out, throw that in instead; it works wonders.

• 2 tablespoons olive oil: A drizzle of high-quality extra virgin olive oil will enhance all those flavors beautifully. It’s worth using the good stuff!

• Salt and pepper to taste: Always a must! Freshly cracked black pepper makes everything better—you’ll see!

• Fresh herbs (optional, for garnish): Basil, parsley, or dill bring a bright finish to the dish. They’re optional, but I’ll argue they’re essential for that fresh note!

Preparing Baked Feta Eggs with Tomatoes and Spinach

Alright, let’s get cooking! Follow these foolproof steps and watch magic unfold:

1. Preheat your oven to 400°F (200°C). A hot oven is key for roasting the tomatoes perfectly.

2. In a baking dish, toss in the cherry tomatoes and spinach. Spread them out to create a colorful base.

3. Crumble the feta cheese over these veggies. Don’t be shy; get that feta all over!

4. Make four small wells in the mixture and crack an egg into each well. Ah, the sight of those bright yolks nestled in the feta and greens—absolutely stunning!

5. Drizzle with olive oil and season generously with salt and pepper. Don’t skimp here; it elevates everything!

6. Bake in the oven for about 15-20 minutes. Keep an eye on it until the eggs are set but still slightly soft in the middle. You want that beautiful runny yolk—trust me.

7. Garnish with fresh herbs if you’re feeling fancy, then serve warm, ideally with some crusty bread for dipping!

Best way to enjoy it

You can totally savor this dish on its own, but let’s elevate our experience, shall we? Serve it with a side of toasted sourdough or pita—the perfect vehicle for scooping up every last bit of that delicious sauce. A simple green salad dressed with lemon vinaigrette can bring a refreshing contrast, or even some avocado slices if you want to amp up the creaminess. If you’re feeling a bit decadent, a sprinkle of chili flakes will add just the right kick!

Storage and reheating tips

Got leftovers? Lucky you! But let’s chat storage. Allow the dish to cool before covering it tightly with plastic wrap or transferring it to an airtight container. It should keep in the refrigerator for about 2-3 days. Reheating is a breeze; just pop it back in the oven at a low temperature until warmed through, or you can microwave it—though I prefer the oven to maintain that fresh, “just baked” texture.

Extra tips and advice

• Don’t rush on the baking time. The perfect egg is a balance of white and yolk. If you like your eggs more set, just let them bake a bit longer; everyone has their preference.

• 🌱 Add your favorite spices for an extra kick. A pinch of smoked paprika or even za’atar can elevate the flavor profile significantly!

• Experiment with veggies! Think roasted bell peppers, zucchini, or even some artichokes—the sky’s the limit.

Recipe variations

Feeling creative? Here are some fun variations to try out:

• Mediterranean twist: Throw in some olives or sun-dried tomatoes for that tangy kick.
• Cheese swap: Instead of feta, how about ricotta or even a sprinkle of Parmesan?
• Protein power: Add some sautéed chorizo or crispy bacon if you’re craving something heartier.

Endless possibilities, my friend!

Ingredients

• 4 large eggs
• 200g feta cheese
• 1 cup cherry tomatoes
• 2 cups fresh spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Directions to follow

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, add cherry tomatoes and spinach.
3. Crumble the feta cheese over the vegetables.
4. Make four small wells in the mixture and crack an egg into each one.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake in the oven for about 15-20 minutes, until the eggs are set.
7. Garnish with fresh herbs if desired and serve warm.

Your questions answered

• Can I prep this ahead? Absolutely! You can prepare the veggie mix and keep it in the fridge, then just add the eggs right before baking.

• How can I make it vegetarian? This dish is already vegetarian-friendly. Feel free to double up on those delectable vegetables!

• What’s the best way to serve leftovers? Reheat gently in the oven or microwave until warm.

• Is this dish gluten-free? Yup! It’s naturally gluten-free, just watch out for any sides you pair with it.

• Can I freeze it? Not recommended since the texture of the eggs doesn’t hold up well after freezing.

It’s time to get cooking! I hope you give this Baked Feta Eggs with Tomatoes and Spinach a try. Don’t forget to play with the ingredients and make it your own. I’d love to hear how yours turns out or if you’ve made your own little tweaks—happy cooking!

Print Recipe

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Baked Feta Eggs with Tomatoes and Spinach

Difficulty: Beginner Prep Time Cook Time Total Time 30 hrs

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: All seasons

Description

Baked Feta Eggs with Tomatoes and Spinach is a comforting and satisfying dish perfect for any time of day. The creamy feta pairs beautifully with juicy roasted cherry tomatoes and vibrant spinach, topped with perfectly baked eggs.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 large eggs (Opt for high-quality, free-range eggs if you can.)
• 200 g feta cheese (Can swap for goat cheese if desired.)
• 1 cup cherry tomatoes (Can also use diced regular tomatoes.)
• 2 cups fresh spinach (Kale can be used as a substitute.)
• 2 tablespoons olive oil (Use high-quality extra virgin olive oil.)
• Salt and pepper (To taste.)
• Fresh herbs (Optional garnish like basil, parsley, or dill.)

Instructions

Cooking Steps

1. Preheat the Oven

   Preheat your oven to 400°F (200°C).
   A hot oven is key for roasting the tomatoes perfectly.
   Mark as complete

2. Prepare the Dish

   In a baking dish, add cherry tomatoes and spinach. Spread them out to create a colorful base.
   Mark as complete

3. Add Feta

   Crumble the feta cheese over the vegetables. Don’t be shy.
   Mark as complete

4. Add Eggs

   Make four small wells in the mixture and crack an egg into each one.
   Mark as complete

5. Season and Bake

   Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 15-20 minutes.
   Keep an eye on it until the eggs are set but still slightly soft in the middle.
   Mark as complete

6. Garnish and Serve

   Garnish with fresh herbs if desired and serve warm.
   Best enjoyed with crusty bread for dipping.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 200mg67%

Sodium 600mg25%

Potassium 500mg15%

Total Carbohydrate 12g4%

Dietary Fiber 2g8%

Sugars 6g

Protein 20g40%

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Vitamin A 250 IU

Vitamin C 15 mg

Calcium 300 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 25 mcg

Thiamin 0.1 mg

Riboflavin 0.6 mg

Niacin 2 mg

Vitamin B6 0.2 mg

Folate 60 mcg

Vitamin B12 1.5 mcg

Pantothenic Acid 0.4 mg

Phosphorus 300 mg

Magnesium 70 mg

Zinc 2 mg

Selenium 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Experiment with different vegetables or add protein like chorizo or crispy bacon for a heartier dish.

Keywords: baked feta, eggs, tomatoes, spinach, breakfast, brunch, Mediterranean