Baked Feta Eggs With Spinach

These wonderful baked feta eggs bring together creamy feta, jammy tomatoes, bright spinach, and perfectly set eggs for a breakfast or brunch that feels both rustic and a little bit fancy. I keep coming back to this dish whenever I want something hearty yet simple that fills the kitchen with savory Mediterranean aromas.

I remember making this for my sister’s birthday brunch and it was the only dish everyone wanted seconds of even the picky kids.

Ingredients

• cherry or grape tomatoes: juicy burst and sweet I look for the deepest red ones I can find
• red bell pepper: adds color and a mild sweetness shop for one that feels heavy for its size
• red onion: gives mild sharpness pick a firm small one
• minced garlic: for deep savor sharp and fragrant use fresh cloves
• feta cheese: creamy and tangy I always use Greek block feta not precrumbled
• olive oil: for richness and golden flavor choose extra virgin for taste
• dried oregano: classic Mediterranean aroma
• sea salt: brings flavors together use flaky salt if possible
• dried thyme: earthy warmth
• ground black pepper: spark of heat
• red pepper flakes: subtle background heat adjust to your spice preference
• baby spinach: a vitamin boost and lovely green color use fresh not frozen
• eggs: give structure and perfect runny yolks go for large ones
• optional fresh basil or fresh chives: for a final fresh lift

• I try to pick ingredients that are at their best look for ripe tomatoes firm veggies and feta packed in brine.

Step-by-Step Instructions

Prep the Veggies:

halve the cherry tomatoes dice the red bell pepper and onion and mince the garlic. Everything should be bite-sized for even roasting and easier eating.

Layer and Season:

if using ramekins divide the chopped tomatoes bell pepper onion garlic and crumbled feta among each dish drizzle with olive oil to coat. If using one large baking dish scatter veggies around the feta set in the middle and drizzle all over with oil.

Mix Spices:

combine oregano sea salt thyme black pepper and red pepper flakes in a small bowl stir thoroughly with your fingers for even distribution.

Season the Vegetables:

sprinkle the spice mix evenly over the veggies and feta in each dish making sure every pocket gets a bit of each spice.

Bake the Base:

place ramekins on a baking sheet if using or put the baking dish in the oven bake at four hundred degrees for twenty five minutes until tomatoes are starting to burst and feta is soft and golden at the edges.

Stir and Add Spinach:

remove from the oven carefully stir veggies and melted feta together until well combined scatter chopped spinach on top and fold it in so it starts wilting from the heat.

Make Egg Wells:

use the back of a spoon to make a small well in the center of each ramekin or four wells in the large dish crack an egg into each space try not to break the yolks.

Bake the Eggs:

return the dishes to the oven for ten minutes the eggs should be mostly set but the yolks still a little soft for dipping.

Add Final Touches and Serve:

top with fresh basil or chives if using serve hot with slices of crusty bread for scooping up every bit.

Save

My favorite part about this recipe is watching the feta turn golden and creamy it melts into the vegetables and gives every bite an addictive tang. There is a photo of my niece dunking her bread and not even waiting for the rest of us to sit down moments like this make it a staple at our family brunches.

Storage Tips

leftovers keep in the fridge for up to three days store them covered in an airtight container. Reheat gently in the oven or microwave just until warmed through so the eggs do not overcook. If making ahead underbake the eggs slightly since they will firm up when reheated.

Ingredient Substitutions

you can swap the cherry tomatoes for chopped Roma tomatoes or even canned diced tomatoes if fresh are out of season just drain before using. If you do not have spinach try kale baby arugula or even leftover cooked greens. Goat cheese can stand in for feta for a slightly different flavor.

Serving Suggestions

this is lovely on its own with a spoon but a side of pita toast or a wedge of crusty sourdough for scooping turns it into a filling meal. I like serving it with a crisp cucumber salad or a bowl of olives for a complete Mediterranean vibe.

Save

Cultural and Historical Context

baked feta eggs pull inspiration from Shakshuka and Bouyiourdi both classic Mediterranean and Middle Eastern dishes all about rich tomato bases with cheese and eggs. Eating these eggs reminds me of travel breakfasts on sunsoaked patios in Greece.

Recipe FAQs

→ Can I use regular tomatoes instead of cherry tomatoes?

Yes, you can substitute diced regular tomatoes, but cherry or grape tomatoes provide a sweeter, more concentrated flavor in the finished dish.

→ Is it possible to prepare this in advance?

You can prep the vegetables and feta ahead of time. Bake just before serving for best texture, especially with eggs added fresh.

→ Can I use another type of cheese besides feta?

Firm, salty cheeses such as goat cheese or ricotta salata make good alternatives, though the unique tang of feta is recommended.

→ What can I serve alongside this dish?

Serve with crusty bread, toast, or pita to soak up the savory juices, and pair with a simple green salad if desired.

→ How do I avoid overcooking the eggs?

Check the eggs a few minutes before the recommended time; remove from the oven when the whites are set but yolks still look soft.

→ Can I omit the spinach or add other greens?

Absolutely, you may omit the spinach or substitute with kale, arugula, or Swiss chard to adjust flavors and texture.