Classic Baked Feta Eggs with Tomatoes and Spinach
This classic baked feta eggs with tomatoes and spinach recipe features eggs baked in a savory mixture of sautéed red onion, garlic, cherry tomatoes, and spinach, topped with crumbled feta cheese.
Equipment
- Oven
- Oven-safe skillet (preferably cast iron)
- Baking dish
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 Red Onion finely diced
- 2 Garlic minced
- 1 cup Cherry Tomatoes halved
- 5 ounces Fresh Spinach about 5 cups loosely packed
- 4-6 Large Eggs
- 4 ounces Feta Cheese crumbled
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper or to taste
- 1 tablespoon Fresh Herbs chopped (such as parsley or chives), for garnish
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and prepare an oven-safe skillet or baking dish.
- Heat olive oil in the skillet over medium heat, then sauté diced red onion until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add halved cherry tomatoes and fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts and tomatoes soften (3-5 minutes), then season with salt and pepper.
- Create 4-6 small indentations within the vegetable mixture using the back of a spoon.
- Crack one egg into each well and sprinkle crumbled feta cheese generously over the eggs and vegetables. Season lightly with additional salt and pepper if desired.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the egg whites are set and yolks reach your desired doneness.
- Carefully remove the skillet from the oven, garnish with fresh herbs if using, and serve hot directly from the pan.
Notes
For extra flavor, you can add a pinch of red pepper flakes with the garlic. Adjust baking time based on your preferred egg yolk consistency. This dish is great for breakfast, brunch, or a light dinner.