If you’re looking to shake up your breakfast routine with something vibrant, savory, and incredibly satisfying, Baked Feta Eggs with Spinach and Tomatoes is about to become your new go-to. This Mediterranean-inspired skillet brings together creamy feta, jammy tomatoes, wilted spinach, and perfectly baked eggs for a dish that’s as beautiful as it is delicious. Whether you’re feeding a crowd or treating yourself to a cozy brunch, this recipe hits all the right notes—colorful, nutritious, and bursting with flavor!
Ingredients You’ll Need
One of the best things about Baked Feta Eggs with Spinach and Tomatoes is how a handful of simple, fresh ingredients can come together to create magic. Each element is essential, lending its own unique texture, taste, and pop of color to make every bite memorable.
- Eggs: The star of the show, their creamy yolks and set whites are irresistible when baked just right.
- Cherry tomatoes: These sweet, juicy gems add a burst of freshness and a little acidity to balance the richness.
- Fresh spinach: Packed with nutrients, spinach wilts beautifully into the skillet and adds vibrant green color.
- Crumbled feta cheese: Salty and tangy, feta melts into pockets of creamy goodness throughout the dish.
- Olive oil: A Mediterranean staple, it brings everything together and adds a subtle, fruity richness.
- Garlic: Just a hint of minced garlic turns up the aroma and flavor without overpowering the other ingredients.
- Red pepper flakes (optional): For a touch of heat that wakes up your taste buds—add as much or as little as you like.
- Salt and black pepper: Simple seasonings that bring out the best in every ingredient.
- Fresh basil or parsley (optional): A sprinkle of herbs brings color and a fresh finish that makes the dish pop.
How to Make Baked Feta Eggs with Spinach and Tomatoes
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). You’ll want to use an oven-safe skillet for this recipe so you can sauté and bake in the same pan, saving time and dishes. Gather all your ingredients and do a quick chop of the spinach and halve those cherry tomatoes—you’re already halfway to a fabulous breakfast!
Step 2: Sauté the Garlic and Tomatoes
Drizzle the olive oil into your skillet and warm it up over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant (careful, garlic burns quickly!). Toss in the cherry tomatoes and let them cook for 2–3 minutes. They’ll soften slightly and start to release their juices, creating the perfect base for the rest of the dish.
Step 3: Wilt the Spinach
Now, add the chopped spinach to the skillet. Stir it around for just a minute or two until it wilts down and mingles with the juicy tomatoes and aromatic garlic. This quick step locks in the spinach’s bright color and mild flavor, making every forkful feel fresh.
Step 4: Add the Feta and Eggs
Spread the sautéed veggies evenly in the skillet, then sprinkle crumbled feta all over the top. The feta will soften and get a little melty as it bakes, creating creamy, tangy pockets throughout. Next, use a spoon to make four small wells in the mixture, and carefully crack an egg into each one—no need to be perfect, that rustic look is part of the charm!
Step 5: Season and Bake
Season the eggs and veggies with salt, black pepper, and a pinch of red pepper flakes if you want a bit of heat. Transfer the skillet to your preheated oven and bake for 10–12 minutes. Keep a close eye: you’re looking for egg whites that are just set and yolks that are still a little runny (or bake longer if you prefer them firmer). The feta will turn golden and the tomatoes will caramelize, filling your kitchen with the most mouthwatering aroma.
Step 6: Garnish and Serve
Once out of the oven, finish your Baked Feta Eggs with Spinach and Tomatoes with a generous sprinkle of fresh basil or parsley. The herbs add a bright, fragrant touch that lifts the whole dish. Serve hot, ideally with plenty of crusty bread or warm pita for scooping up every last bit.
How to Serve Baked Feta Eggs with Spinach and Tomatoes
Garnishes
A finishing touch of fresh herbs like basil or parsley not only adds a pop of color but also brings a fresh, aromatic lift to the dish. If you want to get fancy, a drizzle of extra-virgin olive oil or a sprinkle of za’atar will make your Baked Feta Eggs with Spinach and Tomatoes feel like a café-worthy brunch.
Side Dishes
Serve these eggs with thick slices of crusty sourdough bread or toasted pita—perfect for dipping into those luscious yolks. If you want to round out the meal, a simple cucumber and olive salad or some roasted potatoes are wonderful companions that keep things light and Mediterranean.
Creative Ways to Present
Transform your Baked Feta Eggs with Spinach and Tomatoes into a brunch centerpiece by serving straight from the skillet at the table. Or, spoon individual portions into small ramekins for an elegant, personalized presentation at brunch parties. You can even top each serving with a dollop of Greek yogurt or a scattering of chopped sun-dried tomatoes for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Feta Eggs with Spinach and Tomatoes, simply let the skillet cool to room temperature. Transfer the leftovers to an airtight container and refrigerate for up to 2 days. The flavors meld beautifully overnight, making for a quick and tasty breakfast the next day.
Freezing
While this dish is best enjoyed fresh, you can freeze portions if needed. Place cooled servings in freezer-safe containers, separating layers with parchment if stacking. Freeze for up to one month. Just keep in mind that the texture of the eggs and spinach may change slightly upon thawing.
Reheating
To reheat, pop your Baked Feta Eggs with Spinach and Tomatoes back into a 350°F (175°C) oven for about 10 minutes, or until heated through. For a quicker option, microwave individual portions in 30-second bursts, checking frequently to avoid overcooking the eggs.
FAQs
Can I use a different type Breakfast
Absolutely! While feta gives that signature tangy flavor, you can swap in goat cheese for a creamier texture or even ricotta for a milder taste. Just keep in mind that the saltiness may vary, so adjust your seasoning as needed.
What if I don’t have an oven-safe skillet?
No worries! You can sauté the vegetables in any pan, then transfer everything to a baking dish before adding the eggs and finishing in the oven. It works just as well and keeps the spirit of Baked Feta Eggs with Spinach and Tomatoes intact.
How do I know when the eggs are done?
The eggs are ready when the whites are set and opaque, but the yolks still have a little jiggle if you like them runny. If you prefer a firmer yolk, simply bake for a few extra minutes until they reach your desired doneness.
Can I add extra vegetables?
Definitely! Baked Feta Eggs with Spinach and Tomatoes is super versatile. Try adding sliced bell peppers, zucchini, or even a handful of olives or sun-dried tomatoes for more flavor and color.
Is this dish gluten-free?
Yes, the recipe itself is naturally gluten-free, making it a great option for those avoiding gluten. Just make sure to pair it with gluten-free bread or pita if you’re serving with sides.
Final Thoughts
There’s something truly special about sharing a skillet of Baked Feta Eggs with Spinach and Tomatoes—every bite is packed with color, flavor, and comfort. Whether you’re serving it for a lazy weekend brunch or a speedy weeknight dinner, this dish is sure to brighten your table and win hearts. Give it a try, and let it become a favorite in your kitchen too!
Print
Baked Feta Eggs with Spinach and Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This delicious and nutritious Baked Feta Eggs with Spinach and Tomatoes recipe combines fresh Mediterranean flavors with wholesome ingredients. Perfect for a healthy breakfast or brunch, it features eggs baked with sautéed spinach, cherry tomatoes, and tangy feta cheese, all seasoned with garlic and optional red pepper flakes for a hint of heat. Quick to prepare and packed with protein and vitamins, it’s a flavorful low-carb, vegetarian, and gluten-free meal option.
Ingredients
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
Dairy & Eggs
- 4 large eggs
- 1/2 cup crumbled feta cheese
Oils & Seasonings
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley (optional)
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat to get it ready for cooking the vegetables.
- Sauté Garlic and Tomatoes: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then add the halved cherry tomatoes and cook for 2 to 3 minutes until they start to soften and release their juices.
- Add Spinach: Stir in the chopped fresh spinach and cook just until it wilts, which should take about 1 to 2 minutes. This creates a flavorful base for the eggs.
- Assemble and Add Feta: Spread the sautéed vegetables evenly around the skillet. Sprinkle the crumbled feta cheese over the top to add a creamy, tangy component to the dish.
- Create Wells and Add Eggs: Make four small wells in the vegetable and feta mixture using the back of a spoon. Carefully crack one egg into each well, making sure the whites don’t spill over.
- Season: Season the eggs and veggies with salt, black pepper, and red pepper flakes if you like a bit of heat. These spices amplify the Mediterranean flavor profile.
- Bake: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the egg whites are set and yolks have reached your preferred doneness.
- Garnish and Serve: Remove the skillet from the oven and garnish with freshly chopped basil or parsley for an extra burst of freshness. Serve immediately for best taste.
Notes
- Serve with crusty bread or pita for dipping to complement the runny yolks and creamy feta.
- For extra Mediterranean flair, add olives or sun-dried tomatoes into the vegetable mixture before baking.
- You can adjust the doneness of the eggs by baking for less time for runny yolks or longer for firmer yolks.
- If you don’t have an oven-safe skillet, transfer everything to a baking dish before adding the eggs and baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 eggs with veggies
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 370mg
