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Baked Feta Eggs with Tomatoes and Spinach

A delightful and nutritious dish combining creamy feta, cherry tomatoes, and spinach, all baked alongside eggs for a quick breakfast or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block Feta cheese Use a block for best results.
  • 4 large Eggs Can use egg whites for a lighter version.
  • 1 cup Cherry tomatoes Halved.
  • 2 cups Fresh spinach Can substitute with kale or arugula.
  • 2 tablespoons Olive oil For drizzling.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • optional Fresh basil or parsley For garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, place the block of feta cheese in the center. Surround it with halved cherry tomatoes and fresh spinach.
  3. Drizzle olive oil over the feta and vegetables. Season with salt and pepper.
  4. Crack the eggs gently over the feta and vegetable mixture.
Cooking
  1. Bake in the oven for 20-25 minutes until eggs reach your desired doneness.
  2. Remove from the oven and garnish with fresh herbs if desired. Serve warm.

Notes

Serve with toast, pita bread, or a salad. Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave.