Baked Feta Eggs with Tomatoes and Spinach

Patricia Krouse

Baked Feta Eggs with Tomatoes and Spinach

A delightful meal that effortlessly combines flavor with simplicity, perfect for brunch or dinner, featuring baked feta, tomatoes, and spinach.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Brunch, Dinner

Cuisine: Mediterranean

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 block Feta cheese Use high-quality feta for best texture.
4 large Eggs Can substitute with scrambled tofu for vegan option.
2 cups Cherry tomatoes You can also use diced bell peppers or zucchini.
2 cups Fresh spinach Kale can be used as a substitute.
2 tablespoons Olive oil Drizzle generously over the vegetables.
1 teaspoon Salt
1 teaspoon Pepper
to taste Fresh herbs Optional; consider thyme or parsley.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a baking dish, combine cherry tomatoes and spinach.
Drizzle with olive oil and season with salt and pepper.
Center a block of feta cheese in the dish.

Baking

Bake in the oven for about 15-20 minutes, or until the tomatoes burst open and the feta turns golden brown.
Remove from the oven and carefully create small wells in the mixture for the eggs.
Crack the eggs into the wells you made.
Return the dish to the oven and bake for an additional 5-7 minutes, or until the eggs are cooked to your desired doneness.

Serving

If desired, sprinkle with fresh herbs before serving warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 20gSaturated Fat: 9gSodium: 700mgFiber: 3gSugar: 4g

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to three days. Reheat in the microwave or standard oven until warmed through. This dish doesn't freeze well due to the eggs. Enjoy with crusty bread for dipping and consider pairing with avocado slices or a salad.

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