Baked Feta Eggs with Spinach

These savory baked feta eggs with tomatoes and spinach make any morning feel a little bit special. You get creamy baked feta mingling with softly roasted veggies and jammy eggs in every bite. Whether you are treating yourself to a lazy weekend or hosting friends for brunch, this dish always impresses with very little fuss.

I first made baked feta eggs after seeing a viral recipe and now they are on regular rotation in my kitchen. The way the feta melts into the roasted tomatoes is absolutely crave-worthy.

Ingredients

• Cherry or grape tomatoes: Juicy and sweet pick vibrant red or orange ones for best flavor
• Red bell pepper: Adds sweetness and brightness look for firm shiny peppers
• Red onion: Brings mild bite and lovely color choose a small one with tight papery skin
• Garlic minced: Gives an aromatic punch fresh cloves are best for great flavor
• Feta cheese: Creamy and tangy use a block-style feta for best melting and creaminess
• Olive oil: Helps everything roast beautifully choose extra virgin for rich flavor
• Dried oregano: Offers classic Mediterranean aroma make sure yours smells fresh
• Sea salt: Rounds out flavors opt for coarse salt if you have it
• Dried thyme: Earthy notes that play well with feta check that it is green and fragrant
• Ground black pepper: For gentle heat and warmth freshly cracked is my go-to
• Red pepper flakes: Adds subtle kick you can skip or increase if you like more heat
• Baby spinach: Packs color and nutrients pick deeply green leaves with no yellow
• Large eggs: The star of the dish use the freshest ones for the prettiest baked eggs
• Optional toppings: Chopped fresh basil or chives bring fresh pop and color choose vibrant leaves

Step-by-Step Instructions

Prep the Vegetables:

Dice the cherry tomatoes, bell pepper, and red onion to about half inch pieces. Mince the garlic. This size makes for even roasting and easy spoonfuls later.

Layer and Add Feta:

If using individual ramekins divide tomatoes, peppers, onion, garlic, and feta evenly. For a single baking dish scatter the veggies then nestle the whole feta block in the center.

Season and Oil:

Mix oregano, salt, thyme, black pepper, and red pepper flakes together. Sprinkle the mixture evenly over your veggies and feta. Drizzle with a generous pour of olive oil to encourage roasting and golden edges.

Roast the Base:

Place ramekins on a sheet tray if using or put your larger baking dish straight into a 400 degree oven. Bake for twenty five minutes until the tomatoes burst and feta softens.

Mix and Wilt Greens:

Carefully remove from the oven and stir everything so the feta breaks down and coats the veggies. Then immediately add in the chopped spinach and stir until the leaves wilt from the residual heat.

Add Eggs and Bake Again:

Use the back of a spoon to make wells in the cheese and veggie mixture. Crack an egg into each well. Return to the oven and bake for ten minutes until the whites are set but yolks are still golden and jiggly.

Finish and Serve:

Scatter chopped basil or snipped chives over the top for a fresh flourish. Serve hot and bubbly with your favorite crusty bread for scooping.

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I have to say feta is my favorite here the way it gets so creamy and tangy after baking just reminds me of family breakfasts where we would scoop it right onto warm toast. If you love a satisfying start to the day this dish might end up in your weekly routine too.

Storage Tips

Baked feta eggs are best eaten fresh but leftovers keep in the fridge for one to two days. Store covered and reheat gently in a low oven or microwave. The eggs will cook further so consider slightly underbaking the yolks if you will reheat.

Ingredient Substitutions

No spinach Try arugula or finely chopped kale for a peppery bite. You can use orange or yellow bell pepper instead of red. Goat cheese works if you run out of feta just expect a little more melt.

Serving Suggestions

Serve these straight from the oven with plenty of crusty bread or toasted pita for dipping. Add a side of olives and a fresh fruit salad for a full brunch spread. A sprinkle of zaatar is great if you like more Mediterranean flavors.

Cultural Context

Baked feta and eggs pop up in many Mediterranean and Middle Eastern cuisines often for communal breakfast. This version takes a cue from Greek and Turkish brunches where sharing a sizzling dish with friends or family is part of the ritual. It is a cozy but elegant way to start the day.

Frequently Asked Questions

→ What bread pairs best with baked feta eggs?

Crusty baguette, toasted sourdough, or warm pita are ideal for dipping and soaking up the savory flavors.

→ Can I substitute another cheese for feta?

While feta brings distinct saltiness and creaminess, goat cheese or ricotta may be used as alternatives for a different texture.

→ How do I prevent the eggs from overcooking?

Bake eggs until just set with a slightly runny yolk. Keep a close watch during the final 10 minutes and remove promptly.

→ Is this dish suitable for meal prep?

Yes, portions can be prepared in advance and gently reheated. Add herbs and bread fresh before serving for best flavor.

→ Can extra vegetables be added?

Chopped zucchini, artichokes, or mushrooms blend well with the flavors and can boost the dish’s heartiness.