Description
Say hello to your new breakfast obsession! Bursting cherry tomatoes, creamy block feta, jammy eggs, and fresh herbs—all baked in one skillet and ready to scoop onto toast or devour straight from the pan. Inspired by a sun-drenched morning in Greece, this dish delivers cozy, café-level elegance with zero stress. Whether it’s brunch for a crowd or solo breakfast-for-dinner magic, Baked Feta Eggs bring the glow, bite after bite.
Ingredients
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2 cups cherry tomatoes
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1 red bell pepper, diced
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½ red onion, diced
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3 garlic cloves, minced
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8 oz block feta cheese
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4 tbsp olive oil
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1 tsp oregano, ½ tsp thyme, pinch red pepper flakes
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Salt & pepper to taste
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1 cup chopped spinach
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4 large eggs (room temp)
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Fresh basil/chives, for garnish
Instructions
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Preheat oven to 375°F (190°C). Use a 10″ ovenproof skillet.
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Toss tomatoes, pepper, onion, garlic, spices & oil in skillet. Place feta block in center. Bake 20–25 mins until veggies soften and feta browns.
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Stir in spinach, make 4 wells. Crack eggs into each. Bake 7–10 mins, depending on yolk preference.
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Garnish & serve hot with toast or pita!
Notes
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Use block feta for best texture.
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Add cooked chickpeas or harissa for a twist.
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Let eggs rest 2 mins post-bake—they’ll finish cooking gently.
- Prep Time: 10 min
- Cook Time: 30–35 min
Nutrition
- Calories: 350 cal per serving
- Fat: 27g
- Carbohydrates: 12g
- Protein: 15g