Baked Feta Eggs with Tomatoes and Spinach
A cozy, delicious skillet dish featuring creamy feta, sweet tomatoes, and fresh spinach, perfect for quick dinners or brunch.
Ingredients
Main Ingredients
- 8 ounces block feta cheese crumbled or kept in a single block for dramatic melting
- 2 cups cherry or grape tomatoes halved
- 4 cups fresh baby spinach washed and gently packed
- 6 large eggs room temperature for even baking
- 2 tablespoons olive oil for sautéing and roasting
- 1 small onion or 2 shallots thinly sliced for sweetness
- 2 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 1 teaspoon dried oregano or mixed Italian herbs
- 1/4 teaspoon red pepper flakes optional, for a little warmth
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley chopped for garnish
- Lemon zest optional, adds a bright finishing note
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Heat an oven-safe skillet over medium heat and add the olive oil.
- Sauté the onion or shallots for 3–4 minutes until translucent and sweet. Add garlic and cook for another 30 seconds until fragrant.
- Toss in the tomatoes and oregano, seasoning lightly with salt and pepper. Let them blister and soften, about 5 minutes.
- Add the spinach in handfuls, allowing it to wilt down. If excess liquid collects, let it reduce for a minute.
- Nestle the block of feta in the center, or scatter crumbled feta throughout.
- Make six shallow wells in the vegetable-cheese mixture and crack an egg into each one.
- Sprinkle red pepper flakes and a touch more salt and pepper over the eggs. Transfer the skillet to the oven.
- Bake for 10–12 minutes for runny yolks, or 13–16 minutes for firmer yolks. Watch closely as ovens may vary.
- Remove from the oven, zest a little lemon over the top, scatter fresh herbs, and serve straight from the skillet.
Notes
This dish pairs well with warm pita or crusty bread. Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid rubbery eggs.