Name: Baked Feta Eggs with Spinach and Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 large eggs; 1/2 cup crumbled feta cheese; 1 tablespoon olive oil; 1/2 cup cherry tomatoes, halved; 1 cup baby spinach; 1 garlic clove, minced; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon dried oregano; Salt and black pepper to taste; Fresh parsley or basil for garnish (optional)

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A warm, savory breakfast that brings the Mediterranean to my morning table—these baked feta eggs with spinach and tomatoes are creamy, vibrant, and satisfying. The combination of salty feta, soft cherry tomatoes, and runny eggs nestled into sautéed spinach makes for a nourishing and flavorful dish that’s ready in just about 20 minutes. It’s perfect for a cozy weekend brunch or a quick weekday breakfast that feels special.

Baked Feta Eggs with Spinach and Tomatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

½ cup crumbled feta cheese

1 tablespoon olive oil

½ cup cherry tomatoes, halved

1 cup baby spinach

1 garlic clove, minced

¼ teaspoon red pepper flakes (optional)

½ teaspoon dried oregano

Salt and black pepper to taste

Fresh parsley or basil for garnish (optional)

Directions

I preheat the oven to 375°F (190°C).

In an oven-safe skillet, I heat the olive oil over medium heat.

I sauté the garlic for about 30 seconds, just until it’s fragrant.

Then I stir in the cherry tomatoes and let them cook for 2–3 minutes until they start to soften.

I add the spinach and cook for about a minute until it wilts.

Next, I season the mixture with red pepper flakes, oregano, salt, and black pepper.

I sprinkle the crumbled feta evenly across the skillet.

I create four small wells in the mixture and crack one egg into each well.

The skillet goes into the oven to bake for 8–12 minutes, depending on how runny I want the yolks.

Once out of the oven, I top everything with fresh herbs and serve it warm—usually with a slice of crusty bread.

Servings and timing

This recipe makes 2 servings and takes just 20 minutes from start to finish. Prep time is only 5 minutes, and the baking time is around 15 minutes. Each serving has approximately 210 kcal, making it a light yet filling option for breakfast or brunch.

Variations

There are so many ways I like to switch this up:

Add sliced mushrooms or bell peppers when sautéing the tomatoes.

Swap feta with goat cheese for a creamier texture.

Use kale instead of spinach if I want more bite.

Add kalamata olives or sun-dried tomatoes for a bolder Mediterranean twist.

Crack just two eggs into the center and serve it family-style with a large piece of warm pita.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the skillet back on the stovetop over low heat or warm it in the oven at 300°F until heated through. I try not to microwave this dish, as the eggs can become rubbery and the feta loses its creamy texture.

FAQs

How do I know when the eggs are done baking?

I usually look for whites that are just set and yolks that still have a bit of jiggle. It takes about 8–12 minutes, but I always keep an eye on them after the 8-minute mark.

Can I make this recipe dairy-free?

Yes, but I’d need to skip the feta or use a dairy-free cheese alternative. The dish won’t have the same creaminess, but the herbs and veggies still make it flavorful.

Is this recipe good for meal prep?

While it’s best fresh, I sometimes bake the spinach, tomato, and feta base ahead of time and just crack in fresh eggs when ready to eat. That way, the eggs are perfectly cooked when I serve them.

What can I serve with baked feta eggs?

I like them with crusty sourdough, pita, or even a side of roasted potatoes. For a low-carb option, I pair it with a simple green salad.

Can I use frozen spinach instead of fresh?

Yes, I thaw and squeeze out the moisture before adding it to the skillet. It works just as well, especially when I’m short on fresh greens.

Conclusion

Baked feta eggs with spinach and tomatoes are one of my favorite go-to breakfasts when I want something wholesome, hearty, and flavorful without spending a lot of time in the kitchen. With just a few ingredients and one skillet, this Mediterranean-inspired dish brings together everything I love about a comforting yet healthful meal. Whether I’m serving it for brunch guests or just treating myself on a quiet morning, it never disappoints.

Recipe:

Baked Feta Eggs with Spinach and Tomatoes

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

A savory Mediterranean-inspired breakfast featuring baked eggs nestled in sautéed spinach, cherry tomatoes, and crumbled feta. Ready in just 20 minutes, it's wholesome, flavorful, and gluten-free.

Instructions

Preheat the oven to 375°F (190°C).
In an oven-safe skillet, heat the olive oil over medium heat.
Sauté the garlic for about 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften.
Stir in the spinach and cook for 1 minute until wilted.
Season with red pepper flakes, oregano, salt, and black pepper.
Sprinkle the crumbled feta evenly over the mixture.
Create four small wells in the mixture and crack an egg into each well.
Transfer the skillet to the oven and bake for 8–12 minutes, depending on desired yolk consistency.
Remove from oven, top with fresh herbs if using, and serve warm.