Baked Feta Eggs with Roasted Tomatoes and Spinach
This recipe features baked feta cheese with roasted tomatoes and spinach, topped with eggs for a simple yet satisfying meal. It's perfect for breakfast, brunch, or a light dinner.
Equipment
- Oven
- Oven-safe baking dish (around 9x13 inches)
Ingredients
Main Ingredients
- 1 pint cherry or grape tomatoes halved
- 5-6 ounces fresh spinach packed
- 7-8 ounces feta cheese block recommended
- 4-6 large eggs
- 2-3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium oven-safe baking dish, toss the halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper; spread them in an even layer.
Baking
- Distribute the fresh spinach over the tomatoes, then place the block of feta cheese in the center and drizzle everything with another tablespoon of olive oil.
- Bake for 15-20 minutes, or until the tomatoes soften and burst, and the feta is warm and slightly gooey.
Add Eggs and Finish
- Remove the dish from the oven, create 4-6 small wells around the feta using the back of a spoon, and crack one egg into each well.
- Season the eggs with salt and pepper, then return to the oven and bake for another 8-12 minutes, or until the egg whites are set and yolks are desired.
Serving
- Garnish with fresh parsley or dill, if desired, and serve immediately.
Notes
Keep a close eye on the eggs during the second baking phase to ensure they reach your preferred level of doneness without overcooking the yolks. For extra flavor, you can toast some crusty bread to serve alongside for dipping into the runny yolks and cheesy tomato sauce.