Baked Feta Eggs with Tomatoes and Spinach
A cozy and flavorful one-skillet meal with baked feta, fresh tomatoes, and spinach, perfect for quick dinners and brunch.
Ingredients
Main Ingredients
- 8 ounces feta cheese, block Substitute: goat cheese for a milder tang.
- 2 tablespoons olive oil For that golden, fragrant base.
- 1 small yellow onion, thinly sliced Adds sweetness and depth.
- 2 cloves garlic, minced For aromatic warmth.
- 2 cups cherry tomatoes, halved Substitute: canned diced tomatoes in a pinch.
- 4 cups fresh spinach, roughly chopped Substitute: kale, wilted slightly.
- 4 large eggs Farm-fresh if possible.
- 1/2 teaspoon red pepper flakes Optional, for a kiss of heat.
- 1 teaspoon dried oregano Or a few sprigs of fresh thyme.
- Salt and pepper to taste Remember feta is salty, so season gently.
- Fresh basil leaves, torn, for garnish Bright finishing flavor.
- Lemon wedges, for serving An optional bright squeeze.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Place an oven-safe skillet or small baking dish on the counter.
- Heat olive oil in a medium ovenproof skillet over medium heat. Add sliced onion and sauté until translucent and just starting to caramelize, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and a pinch of salt; cook until they begin to burst and release their juices, about 4 minutes.
- Add chopped spinach and dried oregano, stirring until the greens wilt and meld with the tomatoes. Season gently with pepper and optional red pepper flakes.
- Nestle the block of feta in the center of the skillet and spoon some tomato-spinach mixture around it. Break the feta a little with a spoon so it can melt into the sauce as it bakes.
- Make four small wells in the mixture and crack an egg into each well. Sprinkle a little more pepper, but go easy on the salt.
- Transfer the skillet to the oven and bake for 10–12 minutes for slightly runny yolks or up to 15 minutes for firmer eggs.
- Remove from oven, scatter torn basil over the top, and serve straight from the skillet with lemon wedges for squeezing.
Notes
Add roasted red peppers or artichoke hearts for a Mediterranean twist. To make ahead, prepare the tomato-spinach base and feta in the skillet, refrigerate, then crack eggs and bake when you’re ready.