Description
Baked Feta Eggs with Roasted Tomatoes and Spinach is a flavorful and nutritious dish perfect for breakfast or brunch. Cherry tomatoes are roasted with garlic and herbs until caramelized, combined with fresh spinach and crumbly feta cheese, and finished by baking eggs until just set, creating a wholesome and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 200g cherry tomatoes
- 100g fresh spinach leaves
- 2 cloves garlic, minced
- 1 tsp fresh thyme or oregano leaves
Dairy and Eggs
- 4 whole large eggs
- 100g good-quality crumbly feta cheese
Oils and Seasonings
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Roasted Tomatoes: Preheat your oven to 400°F (200°C). In a baking dish, toss the cherry tomatoes with olive oil, minced garlic, salt, pepper, and fresh herbs. Spread them evenly and roast for about 15 minutes until the tomatoes are blistered and caramelized.
- Add Spinach and Feta: Remove the baking dish from the oven. Add fresh spinach leaves to the hot tomatoes, letting the residual heat wilt them slightly. Crumble or cube the feta cheese evenly over the spinach and tomatoes.
- Crack in the Eggs: Create small wells in the tomato, spinach, and feta mixture. Carefully crack one egg into each well. Lightly season the eggs with salt and black pepper.
- Bake the Eggs: Return the dish to the oven and bake for 8 to 12 minutes, depending on your desired egg doneness. Bake until the egg whites are set and the yolks remain soft.
- Serve Warm: Once baked, garnish with additional fresh herbs or a drizzle of extra virgin olive oil. Serve immediately to enjoy the best texture and flavor.
Notes
- For firmer yolks, bake for the full 12 minutes; for runnier yolks, reduce baking time accordingly.
- You can substitute fresh spinach with kale if preferred, but slightly increase roasting time to wilt thoroughly.
- Use good-quality, crumbly feta for best texture and flavor.
- This dish is great served with crusty bread or toasted pita on the side.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
