Feta Baked Eggs Recipe
Creamy feta baked eggs with spinach, tomatoes, and Mediterranean herbs ; an easy 25-minute breakfast or brunch dish.
Print Pin Servings: 4 servings
Calories: 230kcal
Cost: $9 total
Equipment
- 1 Oven-safe skillet (9–10 inch cast iron or ceramic)
- 1 Sharp knife
- 1 Cutting board
- Small bowls for cracking eggs
- 1 Wooden spoon
Ingredients
- ¼ large Eggs Room temperature works best
- 4 oz Feta cheese crumbled, Greek feta preferred
- 2 cups Fresh spinach leaves Baby spinach works perfectly
- 2 tablespoon Olive oil Extra virgin for best taste
- 1 medium Onion diced, yellow or white onions
- 2 cloves Garlic minced, fresh garlic is essential
- 1 large Tomato diced, or ½ cup cherry tomatoes, halved
- 0.5 teaspoon Dried oregano Greek oregano preferred
- Salt and black pepper To taste
- 2 tablespoon Fresh herbs Dill or parsley
Optional Flavor Boosters
- 0.25 cup Sun-dried tomatoes Chopped
- 0.25 cup Kalamata olives Pitted and sliced
- 1 tablespoon Capers Extra Mediterranean flavor
- Red pepper flakes For a spicy kick
Instructions
- Rest 2 minutes before serving
- Sauté – Sauté onion and garlic in olive oil.
- Veg Layer – Add tomatoes and spinach; season with oregano, salt, and pepper.
- Feta1 – Sprinkle half the feta over vegetables.
- EggsIn – Create wells, crack eggs in, sprinkle remaining feta.
- Bake – Bake 12–15 minutes until whites set, yolks slightly runny.
- Rest – Rest 2 minutes before serving.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 230kcal | Carbohydrates: 5g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 270mg | Sodium: 500mg | Potassium: 450mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 8mg | Calcium: 200mg | Iron: 2mg