Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Store the tomato and spinach base in the fridge and crack eggs in just before baking.

What if I do not like feta?

Try goat cheese or ricotta for creaminess. You can also skip dairy and add sliced avocado after baking for richness.

Can I add more vegetables?

Absolutely. Thinly sliced zucchini, bell peppers, or even mushrooms work well. Saute heartier veggies first so they are tender in the bake.

How do I get runny yolks?

Bake at 400°F for around 12 to 15 minutes and watch closely. Remove the dish when the whites are set but the yolks are still jiggly.

Is this family-friendly?

Yes. My children love the simple flavors and the bright colors. It is easy to adapt to picky eaters by leaving parts out or adding extras they like.

Baked Feta Eggs with Tomatoes and Spinach

Description

A comforting dish of baked eggs with cherry tomatoes, spinach, and creamy feta, perfect for a family meal or a leisurely brunch.

Ingredients

4 large eggs
1 cup cherry tomatoes
4-6 ounces feta cheese
2 cups fresh spinach
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
Fresh herbs (optional)

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Instructions

Preheat your oven to 400°F (200°C).
In an oven-safe dish, add cherry tomatoes and fresh spinach in a single layer.
Crumble feta cheese on top of the tomatoes and spinach.
Create small wells in the mixture and crack an egg into each well.
Drizzle with olive oil and season with salt, pepper, and herbs.
Bake for about 15-20 minutes or until the eggs are set to your liking.
Serve warm with crusty bread, if desired.

Notes

The dish is flexible; feel free to add different vegetables or substitute the feta with other cheeses. Perfect for leftovers in wraps or over toast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean