Name: Mediterranean Baked Feta Eggs With Spinach
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 ¼ cups tomatoes (halved or quartered); 1 red bell pepper (finely diced); ½ red onion (thinly sliced); 3 garlic cloves (minced); 8 oz feta cheese; 4 tablespoons olive oil; 1 ¼ teaspoons oregano; 1 teaspoon salt; ¾ teaspoon thyme; ½ teaspoon black pepper; ½ teaspoon red pepper flakes; 1 cup fresh spinach; ½ teaspoon lemon zest; 4 large eggs (room temperature); Fresh basil (for garnish)

Why You’ll Love This Recipe

I love how this dish looks impressive but is actually very simple to prepare. The feta becomes warm and slightly melty, blending beautifully with the roasted vegetables. The eggs bake right in the same dish, making it both convenient and flavorful. Whenever I want something hearty yet fresh, this is what I make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.25 cups tomatoes, halved or quartered
1 red bell pepper, finely diced
1/2 red onion, thinly sliced
3 garlic cloves, minced
8 oz feta cheese
4 tablespoons olive oil
1.25 teaspoons oregano
1 teaspoon salt
0.75 teaspoon thyme
0.5 teaspoon black pepper
0.5 teaspoon red pepper flakes
1 cup spinach
0.5 teaspoon lemon zest
4 large eggs, at room temperature
Fresh basil

Directions

I start by preheating my oven to 400°F.

In a baking dish, I combine the halved tomatoes, diced red bell pepper, sliced red onion, and minced garlic. I place the block of feta cheese in the center of the vegetables.

I drizzle the olive oil evenly over everything. Then I sprinkle oregano, salt, thyme, black pepper, and red pepper flakes across the vegetables and feta.

I bake the dish for about 20 to 25 minutes, until the tomatoes soften and the feta becomes slightly golden and tender.

Once out of the oven, I stir in the fresh spinach and lemon zest. The heat from the vegetables wilts the spinach quickly.

Using a spoon, I create four small wells in the mixture and carefully crack an egg into each well.

I return the dish to the oven and bake for another 8 to 12 minutes, depending on how runny I want the yolks. I keep an eye on it so the eggs are set to my liking.

Once done, I remove the dish from the oven and top it with fresh basil. I let it cool slightly before serving.

Servings And Timing

This recipe makes 4 servings.
Prep time: 10–15 minutes
Bake time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add sliced olives or artichoke hearts for extra Mediterranean flavor. When I want more protein, I mix in cooked sausage before baking. I have also used cherry tomatoes for a slightly sweeter taste.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in the oven at 350°F until heated through. I prefer reheating slowly to avoid overcooking the eggs.

FAQs

Can I Use Crumbled Feta Instead Of A Block?

I prefer a block because it melts more evenly, but crumbled feta works if that is what I have.

How Do I Know When The Eggs Are Done?

I watch for the whites to be fully set while the yolks remain slightly soft, unless I prefer them fully cooked.

Can I Make This Ahead Of Time?

I can prepare and bake the vegetable and feta base ahead of time, then add and bake the eggs just before serving.

What Can I Serve With This Dish?

I love serving it with crusty bread or warm pita for dipping into the yolks.

Can I Add More Vegetables?

I often add zucchini or mushrooms for extra texture and flavor.

Conclusion

These Mediterranean baked feta eggs with spinach are one of my favorite flavorful brunch dishes. I love the combination of roasted vegetables, creamy feta, and perfectly baked eggs. It feels wholesome, colorful, and satisfying all at once. Whenever I want a dish that is both comforting and fresh, this is the recipe I choose.