Baked Feta Eggs with Tomatoes and Spinach

Why Make Baked Feta Eggs with Tomatoes and Spinach

Baked feta eggs with tomatoes and spinach is a delightful and nutritious dish. It’s easy to make and perfect for breakfast, brunch, or even a light lunch. This recipe combines the creamy, salty taste of feta cheese with fresh vegetables and eggs, creating a comforting yet healthy meal. Plus, it’s a great way to use up any leftover veggies you have in your fridge!

How to Make Baked Feta Eggs with Tomatoes and Spinach

Ingredients:

• 4 large eggs
• 200g feta cheese
• 1 cup cherry tomatoes
• 2 cups fresh spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, add the cherry tomatoes and spinach. Drizzle with olive oil, and season with salt and pepper.
3. Crumble the feta cheese over the top of the vegetables.
4. Create four small wells in the mixture and crack an egg into each well.
5. Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
6. Garnish with fresh herbs if desired and serve warm.

How to Serve Baked Feta Eggs with Tomatoes and Spinach

Baked feta eggs can be served right from the baking dish. For a pretty presentation, you can scoop a portion onto a plate and add a sprinkle of fresh herbs on top. This dish pairs nicely with crusty bread or toast to soak up the delicious juices. It can also be enjoyed with a side salad for a more complete meal.

How to Store Baked Feta Eggs with Tomatoes and Spinach

If you have leftovers, let the dish cool down to room temperature, then cover it and refrigerate. It’s best to eat it within 2 days. To reheat, place in the oven at a low temperature until warmed through. You can also microwave individual portions for quick reheating.

Tips to Make Baked Feta Eggs with Tomatoes and Spinach

• Use any fresh vegetables you like, such as bell peppers or zucchini, for added flavor.
• For a spicy kick, add a pinch of red pepper flakes or sliced jalapeños before baking.
• If you prefer runny yolks, keep an eye on the baking time and remove the dish when the eggs are just set.

Variation

You can easily modify this recipe by using different types of cheese, such as goat cheese or ricotta. You can also add cooked sausage or bacon for extra protein. For a lighter version, skip the feta and use low-fat cheese.

FAQs

1. Can I prepare this dish ahead of time?
   Yes, you can prepare the veggies and feta in advance, but it’s best to add the eggs and bake just before serving.

2. What if I don’t have cherry tomatoes?
   Regular tomatoes can be chopped and used instead. Just be sure to drain any excess liquid.

3. Can I use frozen spinach?
   Yes, but make sure to thaw and drain the excess water from frozen spinach before using it in this recipe.

Baked Feta Eggs with Tomatoes and Spinach

A delightful and nutritious dish combining creamy feta cheese, fresh vegetables, and eggs, perfect for breakfast, brunch, or a light lunch.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Light Lunch

Cuisine: Healthy, Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

Vegetables and Base

• 1 cup cherry tomatoes
• 2 cups fresh spinach

Dairy

• 200 g feta cheese Crumble before adding.

Eggs

• 4 large eggs

Seasoning and Oil

• 2 tablespoons olive oil For drizzling.
• Salt and pepper To taste.
• Fresh herbs Optional, for garnish.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, add the cherry tomatoes and spinach. Drizzle with olive oil, and season with salt and pepper.
3. Crumble the feta cheese over the top of the vegetables.
4. Create four small wells in the mixture and crack an egg into each well.

Cooking

1. Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
2. Garnish with fresh herbs if desired and serve warm.

Notes

This dish pairs nicely with crusty bread or toast and can also be enjoyed with a side salad. Leftovers can be refrigerated and are best eaten within 2 days. Reheat in the oven or microwave.