Baked Feta Eggs

A warm and comforting baked dish featuring creamy feta, juicy cherry tomatoes, and fresh spinach, topped with perfectly baked eggs.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

Egg Mixture

4 large large eggs Best freshness.
200 g feta cheese, crumbled Use block feta for the best texture.
1 cup cherry tomatoes, halved Plum or grape tomatoes can also be used.
2 cups fresh spinach, loosely packed Young spinach is ideal.

Seasoning and Garnish

1 tablespoon olive oil
1 teaspoon dried herbs (oregano or thyme)
to taste salt and pepper Adjust according to the feta saltiness.
for garnish fresh herbs (parsley, dill, or basil) Optional, for a finishing touch.

Method

Preparation

Preheat the oven to 375°F (190°C). If your oven runs hot or uneven, preheat with a baking tray on the middle rack.
In a baking dish, combine halved cherry tomatoes, fresh spinach, and crumbled feta cheese. Drizzle with olive oil and season with dried herbs, a little salt, and pepper. Toss gently.
Make four small wells in the mixture and crack an egg into each well.

Baking

Bake in the preheated oven for 20–25 minutes, until the eggs are cooked to your desired doneness.
Garnish with fresh herbs if desired and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or covered skillet. For variations, consider adding mushrooms, roasted peppers, or using different cheeses.