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Baked Feta Eggs with Tomatoes and Spinach

A simple yet outrageously tasty one-pan dish with creamy feta, vibrant tomatoes, and fresh spinach, perfect for brunch or a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Let them sit at room temp for even cooking.
  • 200 g feta cheese Crumble over the top.
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach Can be substituted with kale or arugula.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • Fresh herbs (optional, for garnish)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish, combine the cherry tomatoes, spinach, and olive oil.
  3. Crumble the feta cheese over the top.
  4. Make four wells in the mixture and crack an egg into each well.
  5. Season with salt and pepper.
Cooking
  1. Bake in the preheated oven for about 15-20 minutes or until the eggs are set and the edges are slightly golden.
  2. Garnish with fresh herbs if desired and serve warm.

Notes

Best served hot with crispy toasted bread for a delightful crunch. Store leftovers in the fridge for up to 3 days.