Baked Feta Eggs with Tomatoes and Spinach

Bertha Jones

A delightful dish combining creamy feta, fresh tomatoes, and spinach, topped with perfectly baked eggs, ideal for brunch or a quick weekday meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: Mediterranean

Calories: 300

Main ingredients

2 large large eggs
100 g feta cheese Use high-quality feta for best flavor.
1 cup cherry tomatoes Can substitute with sun-dried tomatoes for a different flavor.
1 cup fresh spinach Any leafy greens can be used.
2 tablespoons olive oil
to taste Salt
to taste Pepper
Fresh herbs (optional, for garnish)

Preparation and Baking

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.

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 18gFat: 20gSaturated Fat: 8gSodium: 400mgFiber: 2gSugar: 5g

Serve with toasted bread for dipping. This dish is best enjoyed fresh from the oven.

Let us know how it was!