Baked Feta Eggs with Tomatoes and Spinach
300kcal
Ingredients
Main Ingredients
- 1 block feta cheese adds creamy, salty richness and brings authentic Mediterranean flavor
- 4 large eggs provide protein and a silky texture when baked
- 1 cup cherry tomatoes, halved add sweetness, acidity, and bright color
- 2 cups fresh spinach boosts nutrients and wilts nicely into the dish
- 2 tablespoons olive oil enhances flavor and helps roast the tomatoes and feta
- to taste salt and pepper balances and enhances all flavors
- Fresh herbs (optional, for garnish) add freshness and aroma (e.g., parsley, dill, or basil)
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a baking dish, place the block of feta cheese in the center. Surround it with halved cherry tomatoes and fresh spinach.
- Drizzle the olive oil over the feta and vegetables, then season with salt and pepper.
- Make four small indentations in the vegetables and crack an egg into each one.
- Bake in the preheated oven for 20–25 minutes, or until the eggs are set and the feta is golden.
- Remove from the oven and garnish with fresh herbs if desired. Serve warm.
Nutrition
Serving1gCalories300kcalCarbohydrates10gProtein15gFat22gSaturated Fat9gSodium600mgFiber2gSugar3g
Notes
Use room-temperature eggs for even baking. Don’t over-salt as feta is naturally salty. If tomatoes are large, quarter them instead. For a crispier top, finish under the broiler for 1–2 minutes—watch closely to avoid burning.