Baked Feta Eggs With Tomatoes (Print)

Mediterranean-inspired baked eggs with creamy feta, tomatoes, and spinach. Ready in 30 minutes for any meal.

# 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 oven to 375°F.
02 - Drizzle 1 tbsp olive oil into an oven-safe skillet. Add spinach, cherry tomatoes, red onion, and garlic. Season with salt and pepper, then toss to combine.
03 - Sprinkle crumbled feta evenly over the vegetable mixture.
04 - Drizzle remaining olive oil and sprinkle dried oregano with chili flakes over the top.
05 - Make four small wells in the mixture and carefully crack an egg into each well.
06 - Bake for 15-20 minutes until egg whites are just set but yolks remain slightly runny.
07 - Remove from oven and let cool slightly before serving.

# Expert Tips:

01 -
  • The eggs come out of the oven with those impossibly runny yolks that turn into their own sauce when you break them
  • It looks impressive but takes about five minutes of actual work
  • You can eat it for breakfast, lunch, or dinner and nobody will question your choices
02 -
  • The eggs keep cooking after you pull them from the oven so undercook rather than overcook
  • Cast iron stays hot longer so your eggs will set faster than in a ceramic dish
  • If your yolks are cooking too fast tent the pan with foil for the last few minutes
03 -
  • Let your eggs sit on the counter for 15 minutes before cooking to prevent shocking them in the hot oven
  • If you're serving this for brunch you can prep everything except the eggs up to a day ahead

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