Baked Feta Eggs Recipe
These baked feta eggs are creamy, savory, and quick to make. A simple and delicious breakfast or brunch dish with big flavor in every bite.
Equipment
- Small baking dish
Ingredients
- 2 cups fresh spinach baby spinach works best
- 1 cup cherry tomatoes halved
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon red pepper flakes optional, for a bit of heat
- 1/2 cup crumbled feta cheese
- 4 large eggs
- Salt and black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C). This ensures everything bakes evenly and the feta gets that perfect golden edge.
Step 2: Sauté the veggies
- In a skillet over medium heat, warm the olive oil. Add minced garlic and cook for about 30 seconds until fragrant. Then, toss in the spinach and cherry tomatoes.
- Sauté for 2–3 minutes until the spinach wilts and the tomatoes start to soften. Sprinkle with oregano, red pepper flakes, salt, and pepper.
Step 3: Assemble the dish
- Transfer the sautéed veggies to your baking dish or oven-safe skillet. Spread them out evenly, then sprinkle the crumbled feta cheese on top. Using a spoon, make four small wells in the mixture for the eggs.
Step 4: Add the eggs
- Carefully crack an egg into each well. Sprinkle a pinch of salt and pepper over the eggs.
Step 5: Bake to perfection
- Place the dish in the preheated oven and bake for 15–20 minutes. Keep an eye on the eggs—15 minutes will give you runny yolks, while 20 minutes will set them fully.
Step 6: Garnish and serve
- Remove the dish from the oven and let it cool for a minute. Garnish with fresh parsley if you’d like, and serve warm with crusty bread or pita for dipping.