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Baked Feta Eggs with Tomatoes and Spinach are one of those simple, satisfying dishes I turn to when I want a cozy, hands-off breakfast or a light dinner. This oven-baked eggs recipe blends tangy feta, sweet cherry tomatoes, and wilted spinach for a dish that’s fast to prep, impressive to serve, and perfect any time you crave a warm, savory meal.
Creamy Gnocchi with Spinach & Feta
What makes this recipe special
This recipe shines because it’s fast, forgiving, and full of flavor. You get a single-dish meal: tangy feta melts into tomatoes while eggs set on top, so textures — creamy, juicy, and silky — come together with almost no babysitting. It’s budget-friendly, low-effort, and easy to scale for guests or weeknight dinners.
“I made this for brunch and everyone asked for seconds — bright tomatoes, salty feta, and perfectly baked eggs. Quick and delicious!” — Hannah R.
How this recipe comes together
Start by tossing the tomatoes and spinach with olive oil in a baking dish. Crumbled feta goes on next, then you make wells for the eggs so they bake gently without spreading. A short time in a hot oven sets whites and keeps yolks tender — the whole process is straight-forward and reliable for home cooks.
What you’ll need
4 large eggs, 200g feta cheese, 1 cup cherry tomatoes, halved, 2 cups fresh spinach, 2 tablespoons olive oil, Salt and pepper to taste, Optional: fresh herbs (like basil or parsley) for garnish
Substitution tips:
- Feta: goat cheese works for creaminess, or use ricotta for a milder flavor.
- Tomatoes: regular chopped plum tomatoes are fine if you don’t have cherry tomatoes.
- Spinach: swap baby kale or Swiss chard — blanch tougher greens first.
- Oil: use avocado oil or a knob of butter for a richer finish.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Place halved cherry tomatoes and fresh spinach in a baking dish. Drizzle with 2 tablespoons olive oil and toss to coat evenly.
- Crumble 200g feta cheese over the tomato-spinach mix.
- Use the back of a spoon to make four small wells in the mixture.
- Crack 4 large eggs, one into each well. Season with salt and pepper to taste.
- Bake for 15–20 minutes, until egg whites are set and yolks are at your preferred doneness.
- Remove from oven, garnish with chopped fresh herbs if desired, and serve warm.
Best ways to enjoy it
Serve this with crusty bread or toasted sourdough to mop up the runny yolks, or pair with a simple mixed-green salad for a light lunch. It’s equally good alongside roasted potatoes for a heartier brunch. For texture contrast, add a sprinkle of toasted pine nuts or a drizzle of chili oil.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently in a 325°F oven for 8–10 minutes or microwave in 20–30 second bursts until heated through; cover loosely to retain moisture. Freezing is not ideal for eggs set this way (yolks can become grainy), but you can freeze the tomato-feta base separately for up to 2 months — thaw and add fresh eggs when ready to bake.
Pro chef tips
- Use a shallow, oven-safe dish so eggs bake evenly and yolks stay tender.
- Room-temperature eggs reduce shock in the oven and cook more consistently.
- If you prefer firmer yolks, tent the dish with foil after 10 minutes.
- Taste the feta before salting — some brands are very salty, and you may not need extra salt.
Creative twists
- Add sliced olives and oregano for a Mediterranean spin.
- Stir in cooked chorizo or crumbled sausage for more protein and spice.
- Make it dairy-free: omit feta and add a splash of nutritional yeast and a sprinkle of smoked paprika.
- Turn it into a breakfast bake: layer pre-roasted potatoes under the vegetables for a one-pan skillet.
Your questions answered
Q: Can I make this for one person?
A: Yes — halve the recipe and use a small oven-safe ramekin or skillet. Cooking time will be similar; check eggs a bit earlier.
Q: How do I get runny yolks without undercooked whites?
A: Bake at 400°F and check around 12–15 minutes. Whites should be set while yolks stay soft; if whites are still wobbly, leave it in 1–2 minutes longer.
Q: Is this suitable for meal prep?
A: Prep the tomato-feta base ahead and refrigerate up to 24 hours. Add eggs and bake just before serving. Fully baked eggs don’t freeze well, so cook fresh.
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- Creamy Gnocchi with Spinach & Feta
- About Jake Hollander
Baked Feta Eggs with Tomatoes and Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, oven-baked breakfast or light dinner featuring tangy feta, sweet cherry tomatoes, and wilted spinach, perfect for any time you crave a warm meal.
Ingredients
- 4 large eggs
- 200g feta cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs (like basil or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place halved cherry tomatoes and fresh spinach in a baking dish. Drizzle with olive oil and toss to coat evenly.
- Crumble feta cheese over the tomato-spinach mix.
- Use the back of a spoon to make four small wells in the mixture.
- Crack eggs, one into each well. Season with salt and pepper to taste.
- Bake for 15–20 minutes, until egg whites are set and yolks are at your preferred doneness.
- Remove from oven, garnish with fresh herbs if desired, and serve warm.
Notes
Serve with crusty bread or a mixed-green salad for a light lunch. Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg