Description
A cozy one-dish breakfast featuring baked feta, eggs, roasted cherry tomatoes, and wilted spinach.
Ingredients
Scale
- 200 g feta cheese (one small block)
- 300–350 g cherry or grape tomatoes (halved)
- 4 large eggs
- 100 g fresh baby spinach (loosely packed)
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, thinly sliced or minced
- 1/2 teaspoon dried oregano or a few fresh sprigs of thyme
- 1/4 teaspoon red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a shallow baking dish (about 9×6 inches or similar).
- Toss the halved cherry tomatoes with olive oil, garlic, a pinch of salt, and oregano. Spread them in an even layer in the baking dish.
- Nestle the block of feta in the center of the tomatoes. Sprinkle red pepper flakes if using.
- Roast for 12–15 minutes until the tomatoes soften and the feta warms.
- Remove the dish from the oven and create four small wells among the tomatoes and feta. Crack one egg into each well. Scatter the spinach around the eggs.
- Return to the oven and bake for another 8–12 minutes depending on desired yolk firmness.
- Remove, let rest briefly, season with pepper, and garnish with herbs. Serve immediately.
Notes
Use lower-sodium feta or rinse salty feta briefly to manage sodium content. Best served immediately but can be stored up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 13g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 370mg