Easy Baked Feta Eggs with Spinach & Tomatoes -

Easy Baked Feta Eggs with Spinach & Tomatoes

Easy Baked Feta Eggs with Spinach & Tomatoes is the perfect breakfast to wake up to. This dish blends creamy feta, juicy tomatoes, and tender spinach in one baking dish. It’s flavorful, nourishing, and ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 people

Course: Breakfast

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Base

4 large eggs Pasture-raised or free-range if available

Vegetables

2 cups fresh spinach roughly chopped
1 cup cherry tomatoes halved
0.5 small onion finely diced

Cheese & Dairy

4 oz feta cheese crumbled
2 tbsp heavy cream or milk optional

Herbs & Spices

1 clove garlic minced
1/4 tsp red pepper flakes
salt & pepper to taste
fresh basil or parsley for garnish

Oil & Fat

1 tbsp olive oil or butter

Equipment

Oven
8-inch baking dish or oven-safe skillet
Skillet

Method

Preheat oven to 375°F (190°C). Grease an 8-inch baking dish or oven-safe skillet with olive oil or butter.
Heat a skillet over medium heat. Add diced onion and cook 2–3 minutes until translucent. Add garlic and cook another 30 seconds.
Add halved cherry tomatoes and cook for 2 minutes until they release juices. Stir in spinach and cook until wilted, 1–2 minutes. Season with salt, pepper, and red pepper flakes.
Transfer mixture to baking dish. Crumble feta over the top. If using cream or milk, pour gently around the edges.
Make 4 wells in the mixture and crack an egg into each. Season eggs with salt and pepper.
Bake for 12–15 minutes, or until egg whites are set and yolks are slightly runny. For firmer yolks, bake 2–3 minutes longer.
Remove from oven, garnish with basil or parsley, and let rest 1 minute before serving.

Notes

To make dairy-free, use plant-based feta. To prep ahead, make vegetable-feta mix a day early and bake with eggs in the morning.