Spring is the perfect time for a fresh, vibrant breakfast. These baked feta eggs bring sunshine to your morning table. They are light, colorful, and so easy to make. You deserve a meal that feels like a treat.
This dish delivers a high-protein punch without any stress. It is a healthy reset for your body and mind. You will feel energized and ready for the day. Let’s get cooking together!
Why This Recipe Is a Winner
This recipe is a total winner for busy mornings. It is packed with high-quality protein to keep you full. You only need one pan for everything. Cleanup is a total breeze for you. It feels like a fancy Mediterranean brunch at home.
The flavors are bright and very satisfying. Salty feta pairs perfectly with sweet cherry tomatoes. It is a budget-friendly meal using simple staples. You can easily double it for a larger group. Your whole family will ask for seconds.
Simple Cooking Method
You will love how simple this method is. First, you prepare your vegetable base. Just toss your veggies and cheese in a dish. Roast them until they are soft and golden. The tomatoes will start to burst beautifully.
Then, nestle your eggs right inside the mixture. It is completely hands-off once it hits the oven. This allows you to enjoy your coffee. Even beginners can master this dish easily. There is no flipping or messy frying involved. You just set a timer and relax.
Ingredients You’ll Need
These fresh ingredients create a wonderful Mediterranean flavor profile. Most of these are likely in your kitchen now. Using seasonal produce makes the flavors really pop. You can find everything at your local grocery store.
- 4 large eggs
- 150g feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach, packed
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 0.25 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 0.25 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Step-by-Step Directions
- Preheat the oven to 200°C (400°F).
- In a 9-inch oven-safe skillet or baking dish, toss the spinach, cherry tomatoes, and minced garlic with olive oil until coated.
- Distribute the crumbled feta cheese evenly over the vegetable base.
- Place the dish in the oven and bake for 10 minutes until the spinach has wilted and the tomatoes begin to burst.
- Remove the dish from the oven and use a spoon to create four small indentations in the mixture.
- Carefully crack one egg into each indentation.
- Season the tops of the eggs with oregano, red pepper flakes, salt, and black pepper.
- Return the dish to the oven and bake for an additional 8 to 12 minutes, or until the whites are fully set but the yolks remain slightly soft.
- Remove from the oven and let rest for 2 minutes before serving.
Best Ways to Enjoy It
Serve these eggs warm right from the oven. They look beautiful on a spring brunch table. The colors are so bright and inviting. Pair them with toasted sourdough for dipping. Crusty bread is perfect for the runny yolks.
A few slices of avocado add extra creaminess. You could also serve this with a side salad. Set the table and enjoy a slow morning. This meal is perfect for sharing with friends. It makes every weekend morning feel special.
How to Store Leftovers
Store any leftovers in an airtight container. They will stay fresh for two days in the fridge. Reheat gently in the oven at 350°F. You can also use a microwave for a quick lunch. The yolks may firm up during reheating. This makes a great meal prep option for your week.
Tips for Best Results
- Use a block of feta for better melting.
- Don’t skip the red pepper flakes for a kick.
- Watch the eggs closely near the end.
- Pat the spinach dry before adding to the pan.
- Make this for a healthy reset breakfast.
- Use a cast iron skillet for extra crispy edges.
- Crack eggs into a small bowl first to avoid shells.
- Season the eggs right before the second bake.
Easy Flavor Ideas
- Add sliced kalamata olives for more saltiness.
- Swap spinach for kale for a heartier texture.
- Use goat cheese instead of feta for creaminess.
- Top with fresh basil after baking for brightness.
- Add sliced bell peppers for extra crunch.
Common Questions
Can I use frozen spinach?
Yes, but make sure to squeeze out all the water. Excess moisture will make the dish soggy. Fresh baby spinach is usually much easier to use.
How do I know the eggs are done?
The whites should be opaque and firm to the touch. The yolks should still jiggle slightly when moved. They will continue to cook slightly while resting.
Can I make this for one person?
Yes, just halve the ingredients and use a smaller dish. It works perfectly for a solo breakfast. You can even use a small ramekin.
I hope these eggs bring a little joy to your morning. They are a simple way to nourish your body. Enjoy every delicious, creamy bite!
— Katie Wood
Ingredients
- 4 large egg s
- 150 g feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach, packed
- 1 tablespoon extra virgin olive oil
- 1 clove garlic , minced
- 0.25 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 0.25 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- In a 9-inch oven-safe skillet or baking dish, toss the spinach, cherry tomatoes, and minced garlic with olive oil until coated.
- Distribute the crumbled feta cheese evenly over the vegetable base.
- Place the dish in the oven and bake for 10 minutes until the spinach has wilted and the tomatoes begin to burst.
- Remove the dish from the oven and use a spoon to create four small indentations in the mixture.
- Carefully crack one egg into each indentation.
- Season the tops of the eggs with oregano, red pepper flakes, salt, and black pepper.
- Return the dish to the oven and bake for an additional 8 to 12 minutes, or until the whites are fully set but the yolks remain slightly soft.
- Remove from the oven and let rest for 2 minutes before serving.
