Baked Feta Eggs with Tomatoes and Spinach
A comforting breakfast dish featuring baked eggs on a bed of roasted cherry tomatoes and spinach, topped with creamy feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 200g feta cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Prep your ingredients by adding cherry tomatoes, olive oil, salt, and pepper to a skillet.
- Roast the tomatoes in the oven for about 10 minutes.
- Add spinach to the skillet after roasting.
- Create wells in the mixture for the eggs.
- Crumble feta cheese on top of the eggs and veggies.
- Season with salt and pepper.
- Bake for 15-20 minutes until the eggs are set.
- Garnish with fresh herbs and serve.
Notes
For a vegan option, substitute eggs with scrambled tofu and nutritional yeast. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: breakfast, feta, baked eggs, spinach, tomatoes, Mediterranean