If you crave a breakfast or brunch that is both nourishing and bursting with Mediterranean flavors, you’re going to fall in love with Baked Feta Eggs with Spinach and Tomatoes. Picture creamy feta melting into a bed of sweet-tart tomatoes and vibrantly wilted spinach, crowned with baked eggs and a drizzle of golden olive oil. This recipe comes together quickly but feels truly special—ideal for a cozy weekend feast or a vibrant weekday pick-me-up. Whether you serve it straight from the skillet or dress it up with fresh herbs, this is the egg dish guaranteed to hit all the high notes.
Ingredients You’ll Need
One of the beauties of Baked Feta Eggs with Spinach and Tomatoes is the way humble, straightforward ingredients come together for a seriously flavorful experience. Each component plays an important role in creating the perfect balance of creamy, tangy, savory, and fresh.
- Feta cheese (4 ounces/115 g): Opt for thick slices or crumbled—this tangy, salty cheese gets gorgeously soft in the oven.
- Fresh baby spinach (2 cups/60 g): Adds color, nutrients, and a mild earthiness that pairs beautifully with feta.
- Cherry tomatoes (1 cup/150 g), halved: These little gems caramelize and burst with juicy sweetness as they bake.
- Large eggs (4): The star of the show! They nestle into the veggies and cook to silky perfection.
- Olive oil (2 tablespoons): Provides a luscious, fruity base and helps everything roast beautifully.
- Garlic (1 clove, minced): Just a hint brings out all the Mediterranean notes.
- Crushed red pepper flakes (1/4 teaspoon): Adds a gentle, lingering warmth (feel free to adjust to your spice liking).
- Salt (1/4 teaspoon): Enhances and brings harmony to the dish—go easy since feta is salty already.
- Black pepper (1/8 teaspoon): Balances everything with a touch of sharp spice.
- Fresh parsley or basil (for garnish): Sprinkling on fresh herbs at the end gives a pop of color and brightens up the whole dish.
How to Make Baked Feta Eggs with Spinach and Tomatoes
Step 1: Preheat and Prep the Pan
Start by preheating your oven to 375°F (190°C), ensuring your oven-safe skillet or baking dish is ready. This first step sets the stage so your Baked Feta Eggs with Spinach and Tomatoes cook evenly and all the flavors meld together beautifully in that cozy, warm pan.
Step 2: Layer the Veggies and Feta
Drizzle a tablespoon of olive oil into your skillet. Toss in the fresh baby spinach, halved cherry tomatoes, minced garlic, crushed red pepper flakes, salt, and black pepper. Give everything a gentle toss to coat well—at this point, your kitchen already starts to smell incredible! Scatter the feta over the vegetables, then finish with a little more olive oil to help everything roast into melty goodness.
Step 3: Bake the Veggie Base
Slide the skillet into the oven and bake for 8 to 10 minutes. The spinach will wilt, the tomatoes begin to soften and burst, and the feta turns irresistibly creamy. This is the “foundation” for your Baked Feta Eggs with Spinach and Tomatoes, building layers of flavor even before the eggs arrive.
Step 4: Add and Bake the Eggs
Take the skillet out (careful—it’s hot!) and with a spoon, make four little wells in the mixture. Crack one egg into each well. Carefully return the pan to the oven and bake for another 8 to 12 minutes, depending how you like your eggs (shorter for runny yolks, a bit longer if you prefer them set). Watch closely toward the end, as oven times can vary.
Step 5: Garnish and Serve
Once the eggs are cooked to your liking, pull the pan from the oven. Sprinkle generously with parsley or fresh basil. The contrast of the herbs and warm feta-veggie mix makes this moment magic. Bring the skillet straight to the table for an eye-catching centerpiece, or portion onto plates—just don’t forget some good crusty bread for dipping into those creamy eggs!
How to Serve Baked Feta Eggs with Spinach and Tomatoes
Garnishes
The simplest way to elevate your Baked Feta Eggs with Spinach and Tomatoes is with fresh herbs—parsley or basil provide a vibrant pop both visually and in flavor. You can also try a sprinkle of za’atar or a pinch of smoked paprika for extra personality. For a finishing touch, a drizzle of extra-virgin olive oil just before serving adds gorgeous sheen and richness.
Side Dishes
This dish absolutely sings alongside warm, crusty bread or pita—perfect for mopping up every delicious bit. If you’d like to round out the meal, try a simple green salad with a lemony vinaigrette, or roasted potatoes seasoned with herbs. Even a bowl of marinated olives makes for a charming, Mediterranean-inspired spread.
Creative Ways to Present
Serve Baked Feta Eggs with Spinach and Tomatoes family-style right from the skillet, letting everyone dig in for a relaxed brunch vibe. For a twist, portion each egg and veggies into individual ramekins before baking for a personal touch. Or, spoon over toasted sourdough for an open-faced sandwich that’s both elegant and satisfying—a guaranteed showstopper at any table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Feta Eggs with Spinach and Tomatoes (rare, but possible!), cool the leftovers to room temperature and transfer to an airtight container. Refrigerate for up to 2 days, though the eggs are best enjoyed sooner rather than later to preserve their texture.
Freezing
Freezing is not recommended for this dish, as the tender eggs and leafy spinach don’t thaw beautifully. The feta can become crumbly and the veggies a bit watery. For best results, make what you plan to eat fresh, and enjoy any leftovers within a couple of days from the fridge.
Reheating
To reheat Baked Feta Eggs with Spinach and Tomatoes, place portions in an oven-safe dish, cover with foil, and warm gently at 325°F (160°C) until just heated through (about 10 minutes). If you’re in a hurry, a quick zap in the microwave works, but use short bursts and medium power to avoid toughening the eggs.
FAQs
Can I use regular spinach instead of baby spinach?
Yes, you can substitute regular spinach—just roughly chop it first to make it easier to eat. Make sure to remove any thick stems so the texture stays tender and delicate, just like with baby spinach.
What’s the best type Breakfast, Brunch
Block-style feta has the richest flavor and creamiest results, but pre-crumbled feta works well in a pinch. Go for sheep or goat’s milk feta if you want the most authentic Mediterranean taste.
Can I make it dairy-free?
While feta is a signature part of this dish, you could try a dairy-free feta alternative or simply omit the cheese and bump up the seasoning. The eggs and vegetables will still make for a satisfying meal.
How do I know when the eggs are perfectly cooked?
The whites should be set but the yolks still a bit jiggly if you want them runny. Keep a close eye after about 8 minutes of baking with the eggs in the pan; they’ll firm up quickly!
Are there additional veggies I can add?
Absolutely! Sliced bell peppers, zucchini, or a handful of chopped olives or sun-dried tomatoes are fantastic add-ins. Just don’t overcrowd the pan, so your eggs still have space to nestle in.
Final Thoughts
There’s something irresistibly cozy and feel-good about sharing a skillet of Baked Feta Eggs with Spinach and Tomatoes. Whether you’re planning a relaxed brunch or simply want to brighten up your morning routine, this dish delivers every time. Give it a go, customize with your favorite herbs, and let it become your new go-to breakfast for family and friends!
Print
Baked Feta Eggs with Spinach and Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in a delightful breakfast with this Baked Feta Eggs recipe featuring a savory combination of spinach, tomatoes, and eggs, all baked to perfection with flavorful feta cheese. This Mediterranean-inspired dish is a great way to start your day!
Ingredients
Feta Eggs:
- 4 ounces (115 g) feta cheese, cut into thick slices or crumbled
- 2 cups (60 g) fresh baby spinach
- 1 cup (150 g) cherry tomatoes, halved
- 4 large eggs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garnish:
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the vegetables: In a medium oven-safe skillet or baking dish, drizzle 1 tablespoon of olive oil. Add the spinach, tomatoes, garlic, crushed red pepper flakes, salt, and black pepper, tossing to coat.
- Add feta cheese: Scatter the feta cheese over the vegetables. Drizzle the remaining tablespoon of olive oil on top.
- Bake: Bake for 8–10 minutes until the spinach is wilted and the tomatoes are softened.
- Add eggs: Remove from the oven and create four small wells. Crack one egg into each well.
- Finish baking: Return to the oven and bake for 8–12 minutes, or until the eggs are set to your liking.
- Garnish and serve: Garnish with fresh parsley or basil and serve immediately with crusty bread.
Notes
- For a creamier texture, drizzle with a little heavy cream before baking the eggs.
- You can also add olives, roasted red peppers, or sun-dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 eggs with vegetables
- Calories: 320
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 380 mg
