Baked Feta Eggs with Tomatoes and Spinach
A vibrant and delicious breakfast or brunch dish featuring creamy feta, farm-fresh eggs, and nutrient-packed spinach, baked with sweet cherry tomatoes.
Ingredients
Main ingredients
- 1 block Feta cheese Crumbled for stuffing
- 4 large Eggs Farm-fresh for best flavor
- 1 cup Cherry tomatoes Halved
- 2 cups Spinach Fresh or thawed if using frozen
- 2 tablespoons Olive oil For drizzling over the vegetables
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1 tablespoon Fresh herbs For garnish, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine cherry tomatoes and spinach, drizzle with olive oil, and toss gently.
- Sprinkle crumbled feta cheese over the top.
- Create little divots in the mixture and crack the eggs into the divots.
- Season with salt and pepper.
Baking
- Bake in the preheated oven for 20-25 minutes, checking at 20 minutes for desired egg doneness.
- Once done, garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven. Double the recipe for larger gatherings.