Baked Feta Eggs with Tomatoes and Spinach — Easy Comfort

Coziness in a Dish: Storytime (and Feta)

So, let me tell you, the first time I made these Baked Feta Eggs with Tomatoes and Spinach, it was mostly just because my fridge only had odds and ends (you know the drill — half a tub of feta, a lone tomato, some wilting spinach giving me guilt every time I opened the veggie drawer). What came out of the oven? Magic. My kitchen smelled downright heroic — not to be dramatic or anything, but even my usually oblivious cat wandered in. Now I make this whenever I need something warm and unfussy. Sometimes I even pretend it’s a fancy brunch, but honestly, I’ve eaten it for dinner, in pajamas, hair doing its own thing.

Why You’ll Love This (Or, Why I Keep Making It)

I usually pull this out when I want comfort food but also feel slightly virtuous (hello, greens). It’s become that recipe my family pounces on — I mean, crispy feta bits and jammy eggs, who is mad about that? Plus, there’s no tricky stuff, and you can absolutely wander away and forget it for a few minutes — though, learn from me: don’t get too distracted… one time I returned to toasted spinach-shrivel. Not ideal!

What You’ll Need (and a Few Swaps)

• 150g feta cheese, cut or crumbled — Sometimes I use goat cheese if I’m out; both work, but feta gets crispier (my grandma swore by Dodoni, though I just grab whatever’s on sale)
• 2 cups cherry tomatoes, halved — No cherry toms? One large tomato, chopped is totally fine. Canned diced works in a pinch though it’s less sweet
• 2 big handfuls baby spinach (about 60g) — Regular spinach, torn, is great too; arugula is nice but wilts in a weirder way
• 3 to 4 eggs (depending how hungry or generous you’re feeling)
• 3 tbsp olive oil — It really shines here, so I do splash a bit more sometimes. Or use avocado oil if that’s your jam
• 1 small clove garlic, smashed or minced — Truth: when I’m lazy, garlic powder happens
• Salt & pepper to taste (I’m not fussy about this — just eyeball it)
• Pinch of dried oregano or fresh herbs (totally optional, but if you’ve got ‘em, why not?)
• Red pepper flakes — Optional, but I like a sprinkle for personality

How I Put It All Together (a.k.a. Directions with a Few Side Comments)

1. Preheat your oven to 200°C (about 400°F). I sometimes forget and have to wait around — so if that happens, just let the oven do its thing while you chop stuff. No stress.
2. Throw the cherry tomatoes and garlic into an ovenproof skillet or small baking dish. Splash with 2 tbsp olive oil, season well, and toss them about so everything’s glossy.
3. Bake these for 10 minutes, until the tomatoes start to look a little slumpy (technical term!). If they look extra watery at this point, don’t worry — it sorts itself out.
4. Now, pile on the spinach. It’ll look like too much, but trust me: it shrinks down like nobody’s business. Drizzle that last bit of oil over the top.
5. Crumble or place the feta on top. This is the spot where I sneak a chunk — chef’s privilege — but try not to eat half before baking, ha!
6. Pop back into the oven for 7–8 minutes, until spinach is bright and feta starts to brown at the edges (my favourite part).
7. Take the skillet out (careful! Looks deceptively harmless but the handle is lava). With a spoon, make little wells in the veg, and crack your eggs into them. Sprinkle a little salt, pepper, and whatever herbs or chilli flakes you like.
8. Bake for another 9–11 minutes — I check after 9. The eggs should be just-set on top with jiggly middles; I can’t stand overcooked yolks, but if you do, just add an extra minute. If you like the top more solid, you can flick on the broiler for a minute but, actually, I find it works better if you skip that so the yolks stay soft.
9. Let it cool a little, if you can bear it, before scooping big spoonfuls onto plates or toast.

Honestly Useful Notes (Hard-Won Wisdom)

• If things ever look watery, I just spoon off a bit of the juice; tomatoes are tricksy like that.
• I’ve made this with frozen spinach — just thaw first, squeeze out the excess water, and it’s (almost) as good.
• Eggs keep cooking in the hot pan, so I take mine out slightly underdone. Personal quirk.

Experiments and Surprising Results (a.k.a. Variations)

• I tried once with sun-dried tomatoes. Too intense — not my best idea.
• Sometimes I scatter olives on top; briny explosion. Highly recommend if you like things tangy.
• Added chopped roasted red pepper once, and that was pretty fab.

Do You Need Special Gear? (Equipment, or Improv!)

• An ovenproof skillet is ideal (honestly, I love my battered cast iron). Don’t have one? I’ve used a Pyrex baking dish — just takes a little longer to heat through.

Will It Last? (Storage, With a Reality Check)

• It keeps in the fridge for about 1–2 days, covered. But — though, honestly, in my house it never lasts more than a day!
• Best reheated gently in the oven. Microwave makes things a bit rubbery, but I’ve done it anyway.

How to Serve (Or How We Do It)

• With toasted sourdough, if I can find it… otherwise, whatever bread is knocking about.
• Sometimes a big salad on the side. My sister swears by eating hers straight from the pan in front of the telly. Zero judgement.

Be Smarter Than Me (Pro Tips with a Few Regrets)

• Don’t skimp on oil — it helps the tomatoes roast, not stew. I once tried to “be good” and used half and was sad about it.
• Eggs cook faster than you think; one time I went to hang washing mid-bake — big mistake.

FAQs — Real Questions (and Answers That Sound Like Me)

• Can I use crumbled feta instead of a block? Absolutely. Sometimes it’s all I have! Just sprinkle in, and maybe add a bit more for good measure.
• Is there a dairy-free sub? I reckon you could try a firm tofu with a good splash of lemon and extra salt. It won’t be feta-feta, but you get that creamy-lively vibe.
• Can I skip spinach? Yeah, no crime there! Try kale, or just do more tomatoes — but I’d give it a try at least once because, trust me, it works weird magic here.
• What if my eggs aren’t setting? Just bake a couple minutes longer, or stick under the broiler for a sec — carefully, eggs go form perfect to overdone in a blink!
• Can I double this recipe? Oh for sure — just use a bigger dish and add a minute or two to the bake.

Oh, and this entire thing is so low-maintenance, you’ll have time to make a cuppa or panic-search for a missing sock while it bakes. Or maybe that’s just my morning routine…

★★★★★ 4.30 from 47 ratings

Baked Feta Eggs with Tomatoes and Spinach

yield: 3 to 4 servings

prep: 10 mins

cook: 30 mins

total: 40 mins

This easy and flavorful dish features creamy baked feta cheese nestled among juicy cherry tomatoes, tender spinach, and perfectly cooked eggs. Enjoy a vibrant, one-pan Mediterranean-inspired breakfast or brunch that comes together quickly and is perfect for dipping with toast.

🖨️ Print Pin Recipe

Ingredients

• 150g feta cheese, cut or crumbled
• 2 cups cherry tomatoes, halved
• 2 big handfuls baby spinach (about 60g)
• 3 to 4 eggs
• 3 tbsp olive oil
• 1 small clove garlic, smashed or minced
• Salt & pepper to taste
• Pinch of dried oregano or fresh herbs (optional)
• Red pepper flakes (optional)

Instructions

1. 1
   Preheat your oven to 200°C (about 400°F). I sometimes forget and have to wait around — so if that happens, just let the oven do its thing while you chop stuff. No stress.
2. 2
   Throw the cherry tomatoes and garlic into an ovenproof skillet or small baking dish. Splash with 2 tbsp olive oil, season well, and toss them about so everything’s glossy.
3. 3
   Bake these for 10 minutes, until the tomatoes start to look a little slumpy (technical term!). If they look extra watery at this point, don’t worry — it sorts itself out.
4. 4
   Now, pile on the spinach. It’ll look like too much, but trust me: it shrinks down like nobody’s business. Drizzle that last bit of oil over the top.
5. 5
   Crumble or place the feta on top. This is the spot where I sneak a chunk — chef’s privilege — but try not to eat half before baking, ha!
6. 6
   Pop back into the oven for 7–8 minutes, until spinach is bright and feta starts to brown at the edges (my favourite part).
7. 7
   Take the skillet out (careful! Looks deceptively harmless but the handle is lava). With a spoon, make little wells in the veg, and crack your eggs into them. Sprinkle a little salt, pepper, and whatever herbs or chilli flakes you like.
8. 8
   Bake for another 9–11 minutes — I check after 9. The eggs should be just-set on top with jiggly middles; I can’t stand overcooked yolks, but if you do, just add an extra minute. If you like the top more solid, you can flick on the broiler for a minute but, actually, I find it works better if you skip that so the yolks stay soft.
9. 9
   Let it cool a little, if you can bear it, before scooping big spoonfuls onto plates or toast.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 270 caloriescal

Protein: 15gg

Fat: 20gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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