Baked Feta Eggs With Tomatoes (Printable View)
Creamy feta and perfectly baked eggs with juicy tomatoes and tender spinach, ready in 30 minutes.
# What You Need:
→ Dairy
01 - 4 oz feta cheese, crumbled
→ Vegetables
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup cherry tomatoes, halved
04 - 2 garlic cloves, minced
05 - 1 small red onion, thinly sliced
→ Eggs
06 - 4 large eggs
→ Pantry
07 - 2 tbsp olive oil
08 - 1 tsp dried oregano or Italian herb mix
09 - Salt and black pepper, to taste
10 - Pinch of chili flakes
# How To Make It:
01 - Preheat your oven to 375°F.
02 - Drizzle 1 tablespoon of olive oil into a medium baking dish or oven-safe skillet. Add spinach, cherry tomatoes, onion, and garlic. Season lightly with salt and pepper, and toss to combine.
03 - Sprinkle crumbled feta evenly over the vegetable mixture. Drizzle the remaining olive oil and sprinkle dried oregano and chili flakes on top.
04 - Make four small wells in the mixture and carefully crack an egg into each well.
05 - Bake for 15–20 minutes, or until the egg whites are just set but yolks are still slightly runny.
06 - Remove from oven and let cool slightly before serving.
# Expert Advice:
01 -
- The feta becomes creamy and salty while the eggs stay perfectly runny
- Everything cooks in one dish so cleanup is practically nonexistent
02 -
- Pulling the dish out while yolks still look slightly underdone is crucial because they keep cooking
- Cold eggs straight from the fridge may take a few extra minutes to set properly
03 -
- Use a baking dish with high sides to prevent any bubbling over in the oven
- Room temperature eggs will cook more evenly than cold ones straight from the fridge