Baked Feta Eggs With Spinach (Print)
Creamy feta baked with eggs, spinach, and tomatoes for a nutritious morning meal.
# What You Need:
→ Vegetables
01 - 1 cup fresh baby spinach, roughly chopped
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
→ Dairy & Eggs
05 - 5 oz feta cheese, block or crumbled
06 - 4 large eggs
→ Pantry
07 - 2 tbsp extra virgin olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp crushed red pepper flakes
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Fresh parsley or basil, chopped
12 - Toasted bread, for serving
# How To Make It:
01 - Preheat the oven to 400°F.
02 - In a medium ovenproof skillet or baking dish, drizzle 1 tbsp olive oil. Add the chopped spinach, cherry tomatoes, red onion, and garlic. Season with salt, black pepper, and oregano; toss to combine.
03 - Crumble or nestle the feta cheese over the vegetables. Drizzle with the remaining 1 tbsp olive oil.
04 - Bake for 10-12 minutes, until the tomatoes start to soften and the feta is beginning to brown at the edges.
05 - Remove from the oven. Using a spoon, make four small wells in the vegetable mixture. Crack an egg into each well. Sprinkle with a pinch of salt, black pepper, and red pepper flakes if using.
06 - Return to the oven and bake for another 8-10 minutes, or until the egg whites are just set but the yolks remain runny.
07 - Remove from the oven, garnish with fresh parsley or basil if desired, and serve immediately with toasted bread.
# Expert Advice:
01 -
- The way the feta transforms into this creamy salty blanket that melts into the eggs is absolutely worth the minimal effort
- Everything cooks in one dish so you spend less time cleaning and more time dipping bread into those golden yolks
02 -
- Cold eggs straight from the refrigerator can cause the vegetables to cool down too quickly so let them sit out while you prep
- The residual heat will continue cooking the eggs after they come out of the oven so pull them when the whites look slightly underdone
03 -
- A cast iron skillet holds heat beautifully but any oven safe dish will work just fine
- Serve with crusty bread because you will want to soak up every last bit of those seasoned olive juices