Description
A cozy, shareable dish featuring tangy feta, sweet roasted tomatoes, and silky eggs, perfect for fall mornings.
Ingredients
- 8 ounces block of feta cheese (room temperature)
- 2 cups cherry tomatoes, halved
- 3 cups fresh spinach, roughly chopped
- 4 large eggs
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano or a few fresh sprigs
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh herbs for garnish (parsley, dill, or basil)
- Crusty bread or toasted slices for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Choose a medium-sized ovenproof skillet or a small baking dish that fits the feta block snugly.
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of black pepper. Spread them around the dish and roast for 8–10 minutes until they begin to soften and color.
- Remove the dish briefly, stir in the chopped spinach and minced garlic, and nestle the block of feta in the center. Drizzle the remaining tablespoon of olive oil and sprinkle oregano and red pepper flakes over the top.
- Return to the oven and bake for 10 minutes. The tomatoes should be roasted, the spinach wilted, and the feta softening.
- Carefully crack the eggs around the feta—space them so they have room to set. Season the eggs with a pinch of salt and pepper.
- Bake for another 8–12 minutes, depending on how set you like your yolks (8 minutes for runny yolks; 12 for firmer yolks).
- Remove from oven, sprinkle with fresh herbs, and serve straight from the dish with crusty bread.
Notes
Use a good-quality block of feta, bring ingredients to room temperature, and consider adding a spoonful of lemon zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean