Baked Feta Eggs with Tomatoes and Spinach
Baked Feta Eggs with Tomatoes and Spinach brings together the creaminess of feta, the freshness of tomatoes and spinach, and the comfort of perfectly baked eggs. It’s a dish that’s both nourishing and indulgent, making it an ideal choice for lazy weekend brunches or a quick weeknight meal. I stumbled upon this recipe while searching for something simple yet satisfying, and now it’s a staple in my kitchen. Each bite transports you to a sunny Mediterranean morning, and it’s easy to whip up—a true home-cooked delight.
Why you’ll love this dish
This recipe stands out not just for its vibrant flavors but also for its simplicity. It combines nutritious ingredients that are typically on hand, making it a budget-friendly option for any meal of the day. Whether you’re sharing it with family on a Sunday morning or enjoying a solo dinner after a long day, Baked Feta Eggs with Tomatoes and Spinach hits all the right notes. With just a handful of ingredients and minimal prep time, this dish allows you to prepare a wholesome meal without sacrificing flavor.
"This is my new favorite breakfast! I love how the feta gets creamy and the tomatoes burst with flavor. It’s such a quick and delicious meal."
How this recipe comes together
Creating this dish is a straightforward pleasure. You’ll start by preheating your oven and then mix cherry tomatoes and spinach in a baking dish. After that, crumbling feta on top infuses richness, while the eggs add heartiness. A quick bake will yield perfectly cooked eggs with just the right amount of runny yolk, ready to be enjoyed.
What you’ll need
Gathering the ingredients is a breeze! Here’s what you should have on hand:
- 2 large eggs
- 100g feta cheese
- 1 cup cherry tomatoes
- 1 cup fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
For a twist, feel free to substitute goat cheese for feta or use whatever greens you have left, such as kale or arugula.
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a baking dish, toss together the cherry tomatoes and fresh spinach with olive oil. Season generously with salt and pepper.
- Crumble the feta cheese over the mixture, spreading it evenly.
- Make two small wells in the tomato-spinach mixture and crack an egg into each well.
- Sprinkle a little more salt and pepper on top of the eggs.
- Bake for about 15-20 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Garnish with fresh herbs for a pop of flavor before serving. Enjoy straight from the baking dish with crunchy toasted bread or a crisp side salad.
Best ways to enjoy it
When it comes to serving this dish, the options are endless. For a rustic approach, serve it right from the oven with a piece of toasted sourdough or whole-grain bread for dipping. If you’re hosting a brunch, consider pairing it with a light mixed salad or roasted vegetables for extra color and nutrition. You can also enhance your presentation with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for a touch of heat.
Storage and reheating tips
If you happen to have leftovers—though I doubt you will!—store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat in the oven at a low temperature until warmed through. For safety, ensure that any cooked eggs are reheated to an internal temperature of 165°F (74°C). I wouldn’t recommend freezing this dish, as the texture of the eggs may change.
Helpful cooking tips
- Use high-quality feta cheese—its flavor can dramatically affect the dish.
- Experiment with flavors by adding a pinch of oregano or red pepper flakes to the spinach and tomato mixture.
- For a creamier texture, try whisking the eggs before adding them to the dish!
Creative twists
Don’t be afraid to make this recipe your own! Substitute the feta with smoked gouda for a unique taste, or toss in some diced bell peppers or olives for added flavor. You might even consider adding a splash of cream to the eggs for a richer base or swapping the cherry tomatoes for sun-dried tomatoes to intensify the flavor.
Your questions answered
What’s the prep time for this dish?
Total prep and cooking time is about 25-30 minutes. It’s perfect for a quick meal!Can I make this recipe without spinach?
Absolutely! Feel free to use any leafy greens, like kale or even Swiss chard. You can also omit the greens entirely if desired.How do I know when the eggs are done?
The eggs are ready when the whites are set, and the yolks are cooked to your liking—runny for soft-boiled or firmer if you prefer.
Baked Feta Eggs with Tomatoes and Spinach is more than just a recipe; it’s a warm embrace on a plate. Enjoy the ease of preparation and the delight of flavor any time you need a little culinary uplift!
Baked Feta Eggs with Tomatoes and Spinach
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a baking dish, toss together the cherry tomatoes and fresh spinach with olive oil. Season generously with salt and pepper.
- Crumble the feta cheese over the mixture, spreading it evenly.
- Make two small wells in the tomato-spinach mixture and crack an egg into each well.
- Sprinkle a little more salt and pepper on top of the eggs.
- Bake for about 15-20 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Garnish with fresh herbs before serving.
