Baked Feta Eggs with Tomatoes and Spinach
A delightful dish that combines creamy feta cheese and vibrant vegetables, perfect for breakfast or brunch.
Ingredients
For the Base
- 1 cup cherry tomatoes Use ripe cherry tomatoes for the best flavor.
- 1 cup fresh spinach Kale or Swiss chard are great alternatives.
For the Feta and Eggs
- 200 g feta cheese (about 7 oz) You can use goat cheese for a tangier flavor.
- 4 large eggs Regular eggs can be used, adjust cooking time if needed.
For the Seasoning
- 2 tablespoons olive oil Avocado oil can be used for a lighter taste.
- to taste Salt and pepper Adjust seasoning as desired.
To Serve
- Fresh herbs (like parsley or basil) for garnish Use dried herbs if fresh ones aren’t available, but adjust the quantity since dried herbs are more concentrated.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a baking dish, add the cherry tomatoes and fresh spinach. Spread them evenly across the bottom.
- Place the block of feta cheese in the center of the dish, surrounded by the vegetables.
- Drizzle the olive oil over the vegetables and feta. Season generously with salt and pepper.
- Bake in the preheated oven for about 20 minutes, or until the tomatoes are blistered and the feta is softened and golden.
- Remove the baking dish from the oven and carefully crack the eggs over the feta and vegetables.
- Return to the oven and bake for an additional 5-7 minutes, until the eggs are cooked to your liking.
- Remove from the oven and garnish with fresh herbs before serving.
Notes
Serve warm for the best experience. Adding toasted nuts can provide a nice crunchy texture contrast.