Baked Feta Eggs with Spinach (Print Version)
Quick Mediterranean skillet of feta, cherry tomatoes, spinach and baked eggs, perfect for breakfast or light dinner.
# Ingredient List:
→ Dairy
01 - 4 ounces feta cheese, crumbled
→ Vegetables
02 - 2 cups 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 tablespoons olive oil
08 - 1 teaspoon dried oregano or Italian herb mix
09 - Salt, to taste
10 - Black pepper, to taste
11 - Pinch of chili flakes
# Directions:
01 - Set oven to 375°F (190°C) and allow to fully preheat.
02 - Drizzle 1 tablespoon olive oil into a medium oven-safe skillet or baking dish. Add chopped spinach, halved cherry tomatoes, sliced onion, and minced garlic. Season lightly with salt and black pepper, then toss well to combine.
03 - Distribute crumbled feta cheese evenly over the vegetable mixture.
04 - Drizzle remaining olive oil and sprinkle dried oregano and chili flakes evenly on top.
05 - Create four small wells within the mixture and gently crack one egg into each well.
06 - Transfer skillet to oven and bake for 15 to 20 minutes until egg whites are set and yolks are slightly runny.
07 - Remove from oven, allow to cool slightly, and serve warm.
# Expert Advice:
01 -
- The secret is that the feta melts into creamy pools among the eggs, so you get a scoop of flavor in every bite.
- It’s fast enough for a lazy morning but special enough to serve when someone drops by unannounced.
02 -
- I once left the eggs in too long and the yolks turned chalky—watch them like a hawk near the end for that perfect runny center.
- Adding the feta after tossing the veggies keeps it from sinking and dissolving completely, so you get both tender and golden bits.
03 -
- Crack eggs into small bowls first to keep shells out and yolks intact for that perfect presentation.
- A splash of extra olive oil right before serving makes everything glossy and irresistible.