Baked Feta Eggs With Tomatoes Spinach (Print)
Mediterranean baked dish combining feta, tomatoes, spinach, and eggs in 30 minutes
# What You Need:
→ Dairy
01 - 4 oz feta cheese, crumbled
→ Vegetables
02 - 2 cups fresh 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 tbsp olive oil
08 - 1 tsp dried oregano or Italian herb mix
09 - Salt and black pepper, to taste
10 - Pinch of chili flakes
# How To Make It:
01 - Preheat oven to 375°F.
02 - Drizzle 1 tablespoon olive oil into oven-safe skillet. Add spinach, cherry tomatoes, onion, and garlic. Season with salt and pepper, toss to combine.
03 - Sprinkle crumbled feta evenly over vegetables. Drizzle remaining olive oil and sprinkle dried oregano and chili flakes on top.
04 - Make four small wells in mixture and carefully crack an egg into each well.
05 - Bake for 15-20 minutes until egg whites are just set but yolks remain slightly runny.
06 - Remove from oven and let cool slightly before serving.
# Expert Tips:
01 -
- The way the feta gets all golden and salty in the oven creates these irresistible crispy edges
- You can throw everything together in under ten minutes and let the oven do the rest
- Runny yolks mixing into warm spinach and tomatoes might just be the perfect bite
02 -
- Watch closely after the 15 minute mark because eggs go from perfect to overcooked in literally seconds
- Cast iron skillets retain heat so your eggs will keep cooking after you pull them from the oven
03 -
- Let your eggs sit on the counter for 15 minutes before cracking them into the dish
- Add the vegetables to the cold skillet and let them come to temperature together for more even cooking