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Mediterranean Baked Feta Eggs

A 15-minute savory breakfast or dinner featuring runny eggs baked in a bubbling tomato and spinach sauce with creamy feta cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 ramekins
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Mixture
  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes halved
  • 3 cloves garlic minced
  • 4 cups fresh spinach packed
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
Main Components
  • 4 large eggs
  • 7 oz feta cheese block, crumbled
  • 2 tbsp heavy cream optional
  • 1 pinch salt and black pepper to taste
Garnish
  • 2 tbsp fresh chives chopped
  • 1 crusty bread for serving

Equipment

  • Ramekins or Oven-safe skillet
  • Frying Pan
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease 4 ramekins with olive oil.
  2. Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook 5-7 minutes until blistered.
  3. Add minced garlic, red pepper flakes, and oregano. Cook for 1 minute until fragrant.
  4. Stir in spinach and cook until wilted. Season mixture with black pepper.
  5. Divide the tomato-spinach mixture evenly among the ramekins. Top with crumbled feta cheese.
  6. Create a small well in the center of each ramekin and crack an egg into it.
  7. Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
  8. Remove from oven, garnish with fresh chives, and serve immediately with crusty bread.

Notes

Watch the oven closely at the 10-minute mark to ensure the yolks do not overcook.