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–+ servings
Patricia

Baked Feta Eggs with Spinach and Tomatoes delightfully easy to make!

Baked Feta Eggs with Spinach and Tomatoes is a delightfully easy dish that combines creamy feta, fresh spinach, and juicy tomatoes with perfectly baked eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach packed
  • 8 ounces feta cheese crumbled
  • 4 large eggs
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a 9-inch baking dish, drizzle the olive oil and spread the halved cherry tomatoes evenly across the bottom.
  3. Add the fresh spinach on top of the tomatoes, distributing it evenly.
  4. Crumble the feta cheese over the spinach and tomatoes.
  5. Create four small wells in the feta mixture and crack an egg into each well.
  6. Season the eggs with salt, pepper, and dried oregano.
  7. Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny.
  8. Remove from the oven and garnish with fresh basil leaves if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 5gProtein: 14gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 14gCholesterol: 370mgSodium: 800mgFiber: 1gSugar: 3g

Notes

  • For a spicy kick, add a pinch of red pepper flakes before baking.
  • Substitute the spinach with kale or arugula for a different flavor profile.

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