Baked Feta Eggs With Tomatoes (Print)
Creamy feta and eggs baked with tomatoes and spinach for a quick Mediterranean meal.
# What You 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:
01 - Preheat your oven to 375°F.
02 - Drizzle 1 tablespoon of olive oil into a medium baking dish or oven-safe skillet. Add spinach, cherry tomatoes, onion, and garlic. Season lightly with salt and pepper, and toss to combine.
03 - Sprinkle crumbled feta evenly over the vegetable mixture.
04 - Drizzle the remaining olive oil and sprinkle dried oregano and chili flakes on top.
05 - Make four small wells in the mixture and carefully crack an egg into each well.
06 - Bake for 15-20 minutes, or until the egg whites are just set but yolks are still slightly runny.
07 - Remove from oven. Let cool slightly before serving.
# Expert Advice:
01 -
- The feta becomes incredibly creamy as it melts, creating little salty pockets throughout the dish
- Everything cooks in one pan, making cleanup almost nonexistent
- It works beautifully for breakfast, brunch, or even a quick dinner when you're tired
02 -
- Every oven bakes differently, so start checking at 15 minutes to avoid overcooking the yolks
- The dish continues cooking after it comes out of the oven, so remove it when the whites look slightly underdone
03 -
- Crack each egg into a small bowl first, then gently slide it into the well to avoid breaking the yolk or getting shell in your dish
- Let the feta sit at room temperature for 20 minutes before baking for the creamiest texture