Baked Feta Eggs with Tomatoes and Spinach
Introduction
There’s something irresistible about the smell of roasting tomatoes and melting feta — a warm, tangy aroma that invites you to the table before the first spoonful. This baked feta eggs dish offers a pleasing contrast of textures: blistered cherry tomatoes that burst with sweet juice, silky wilted spinach, creamy crumbled feta, and gently baked eggs with runny or just-set yolks (depending on your preference). Each bite carries a savory, slightly salty tang from the feta and a fresh, green lift from herbs — comforting and bright at once.
This recipe is perfect for cozy weekend breakfasts when you want something a little special without hours of work, quick weeknight dinners, or a festive brunch spread where everyone can scoop right from the baking dish. If you like exploring variations, you’ll find this is a flexible platform for adding chorizo, herbs, or extra vegetables. For an alternate take or inspiration, check out a classic version here: a classic version.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 2 (4 eggs; two eggs per person)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Below is an approximate nutritional breakdown per serving (recipe makes 2 servings). Values were estimated using standard food composition data and reviewed against reputable sources such as USDA FoodData Central and Mayo Clinic guidance. These are estimates and will vary with exact brands and portions.
Per serving (approx.):
- Calories: 548 kcal
- Protein: 28 g
- Carbohydrates: 8.7 g
- Fat: 45 g
- Saturated Fat: ~18 g
- Fiber: 1.2 g
- Sodium: ~1,430 mg
Notes:
- The sodium is relatively high due to the feta cheese; opt for reduced-sodium feta to lower the total.
- Protein is substantial thanks to eggs and feta, making this filling and satisfying.
- For heart-health guidance or tailored dietary needs, consult resources like the Mayo Clinic or your healthcare provider.
Perfect For…
This baked feta eggs dish shines in several ways:
- Cozy mornings: warm and satisfying, a step up from plain scrambled eggs.
- Brunch gatherings: rustic, visual, and easy to share straight from the baking dish.
- Quick dinners: ready in about 30 minutes when you want comfort with minimal cleanup.
- Seasonal versatility: summer tomatoes make it bright and sweet; winter canned tomatoes can stand in when fresh aren’t available.
- Health-forward choices: high in protein and adaptable — reduce oil or use lower-sodium feta for a lighter version.
How to Make Baked Feta Eggs with Tomatoes and Spinach
Ingredients
- 4 large eggs
- 200 g feta cheese, crumbled
- 1 cup cherry tomatoes, halved (about 150 g)
- 2 cups fresh spinach (about 60 g)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh herbs (optional for garnish; e.g., parsley, dill, or oregano)
Optional ingredients and substitutions:
- Use reduced-sodium feta to cut sodium.
- Substitute baby kale for spinach (increase olive oil slightly and sauté first).
- Add 2–3 tablespoons heavy cream or crème fraîche for creamier eggs.
- For a dairy-free version, omit feta and use crumbled firm tofu with a pinch of kala namak (black salt) for an eggy flavor.
Step-by-step Instructions
- Preheat the oven to 375°F (190°C).
- In a medium baking dish, arrange the halved cherry tomatoes and fresh spinach. Drizzle with the olive oil and season lightly with salt and pepper.
- Tip: If you’re using baby kale or hearty greens, wilt them briefly in a skillet first; spinach will cook down fine in the oven.
- Crumble the feta cheese evenly over the vegetables.
- Using a spoon, create four small wells among the tomatoes and feta. Crack one egg into each well.
- Tip: Crack eggs into a small bowl first if you want to avoid shells or to gently slide the egg into the well.
- Bake for 20–25 minutes, or until the egg whites are set and yolks reach your desired doneness. For runny yolks, check at ~18–20 minutes; for firmer yolks, aim for 25 minutes.
- Doneness cue: whites should be opaque and not wobbly; yolks should have a thin film if you like them slightly set.
- Remove from the oven and let rest for 2 minutes. Garnish with fresh herbs if desired and serve immediately.
Practical tips:
- Avoid over-salting before baking; feta adds a lot of salt. Taste a piece of feta first if unsure.
- Rotate the pan halfway through baking for even cooking if your oven heats unevenly.
- For individual servings, assemble in small ramekins and bake the same way, reducing time slightly.
Best Pairings
- Bread: crusty sourdough, toasted baguette slices, or warm pita to scoop up yolk and melted feta.
- Spreads: a smear of butter or labneh on the toast pairs beautifully.
- Beverages: strong coffee or a bright, herbal tea for breakfast; sparkling wine or a simple mimosa for brunch.
- Sides: roasted potatoes or a light cucumber salad balance the richness.
For additional serving ideas and presentation inspiration, see more serving ideas here: more serving ideas.
Keeping it Fresh
- Room temperature: Do not leave the assembled or cooked dish at room temperature for more than 2 hours (per USDA food safety guidelines).
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezer: Freezing whole baked egg dishes can change texture. You can freeze components (e.g., roasted tomatoes and sautéed spinach) for up to 2–3 months; reheat and crack fresh eggs into the warmed mixture before finishing in the oven.
- Reheating: Reheat gently in a 325°F (160°C) oven until warmed through. Eggs will firm up when reheated.
Pro Tips & Tricks
- Best feta: Choose a block-style feta (not pre-crumbled) and crumble it yourself for the best texture and flavor.
- Doneness control: For precise yolk doneness, use a thermometer — yolks begin to set around 145–150°F (63–66°C).
- Avoid watery vegetables: If your cherry tomatoes are overly juicy, toss them with a pinch of salt and let them drain briefly to prevent the dish from becoming watery.
- Individual portions: Use small gratin dishes or ramekins for single servings, which also make for elegant presentation.
- Herb timing: Add fresh herbs at the end to preserve brightness; dried herbs can be sprinkled before baking.
Creative Twists
- Mediterranean boost: Add sliced Kalamata olives, a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil at the end.
- Spicy chorizo version: Sauté diced chorizo or spicy sausage first, then add tomatoes and spinach before crumbling feta and adding eggs.
- Vegan-ish option: Omit eggs and feta; use marinated tofu crumbles seasoned with lemon, nutritional yeast, and black salt for an eggy note; bake until heated through.
- Creamy herb: Mix a few tablespoons of crème fraîche into the feta before crumbling for extra creaminess.
- Potato base: Roast diced potato cubes until golden, then top with the tomato-spinach-feta mix and eggs for a heartier skillet-style hash.
Recipe Q&A
Q: Can I make this ahead of time?
A: You can prepare the tomato and spinach base and refrigerate for up to 24 hours; add eggs and bake when ready. Fully baked eggs don’t reheat as well, so avoid baking in advance if possible.
Q: My eggs overcook while the vegetables aren’t done — how do I avoid that?
A: Partially roast the tomatoes and spinach for 5–8 minutes first, then add feta and eggs for the final 12–15 minutes. Or use slightly larger tomatoes and a shallower dish so vegetables cook faster.
Q: How can I lower the sodium?
A: Use reduced-sodium feta or rinse a salty block of feta briefly under cold water to draw out surface salt. Also reduce added salt before baking.
Q: Can I double the recipe?
A: Yes — use a larger baking dish and adjust baking time slightly (you may need an extra 5–8 minutes). Rotate the pan halfway through for even baking.
Q: Are there gluten-free or dairy-free options?
A: The recipe is naturally gluten-free. For dairy-free, substitute vegan feta or seasoned tofu; texture and flavor will differ but results are still delicious.
Conclusion
This Baked Feta Eggs with Tomatoes and Spinach recipe is a reliably comforting, quick, and adaptable dish that works for breakfast, brunch, or a simple dinner. Try it as written, then experiment with the creative twists above. If you enjoyed this, you might also like this similar make-ahead option: Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta, or this baked egg-style recipe for more ideas: Spinach and Feta Egg Bake – Supper With Michelle.
Give it a try, leave a comment about your favorite variation, and share photos so we can all enjoy your version at our next brunch!
Print
Baked Feta Eggs with Tomatoes and Spinach
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A comforting and versatile dish featuring baked eggs with blistered cherry tomatoes, creamy feta, and fresh spinach.
Ingredients
- 4 large eggs
- 200 g feta cheese, crumbled
- 1 cup cherry tomatoes, halved (about 150 g)
- 2 cups fresh spinach (about 60 g)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh herbs (optional for garnish; e.g., parsley, dill, or oregano)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium baking dish, arrange the halved cherry tomatoes and fresh spinach. Drizzle with the olive oil and season lightly with salt and pepper.
- Crumble the feta cheese evenly over the vegetables.
- Create four small wells among the tomatoes and feta, and crack one egg into each well.
- Bake for 20–25 minutes, or until the egg whites are set and yolks reach your desired doneness.
- Remove from the oven and let rest for 2 minutes. Garnish with fresh herbs if desired and serve immediately.
Notes
The sodium is high due to the feta cheese; opt for reduced-sodium feta to lower the total. This dish is perfect for breakfast, brunch, or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 548
- Sugar: 4g
- Sodium: 1430mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8.7g
- Fiber: 1.2g
- Protein: 28g
- Cholesterol: 0mg
