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Oven-Roasted Eggs with Creamy Feta Recipe Card

chef Laya
Mediterranean-inspired oven-roasted eggs baked with creamy whipped feta, jammy cherry tomatoes, garlic, olive oil, oregano, spinach, and fresh herbs. Serve this easy feta egg bake with warm pita or crusty toast for breakfast or brunch.
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Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Breakfast
kitchen Mediterranean
Serving 2

Ingredients
  

  • For the creamy feta
  • 6 ounces block feta cheese drained
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove roughly chopped
  • 1/4 teaspoon black pepper
  • For the roasted tomatoes and eggs
  • 2 cups cherry tomatoes halved
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon black pepper
  • 2 cups baby spinach
  • 4 large eggs
  • Chopped fresh parsley dill, basil, or mint, for serving
  • Warm pita bread or toasted sourdough for serving
  • Lemon wedges for serving, optional

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Add feta, Greek yogurt, 1 tablespoon olive oil, lemon zest, lemon juice, roughly chopped garlic, and black pepper to a small food processor. Blend until smooth and creamy. Set aside.
  • Add halved cherry tomatoes to a 9-inch oven-safe skillet or small baking dish. Toss with 1 tablespoon olive oil, minced garlic, oregano, optional red pepper flakes, and black pepper.
  • Roast the tomatoes for 12 to 15 minutes, until softened, wrinkled, and juicy.
  • Remove the dish from the oven. Stir in the baby spinach until it begins to wilt. Spoon the creamy feta into the center of the dish.
  • Use the back of a spoon to make four shallow wells in the feta and tomato mixture. Crack one egg into each well.
  • Return the dish to the oven and bake for 8 to 12 minutes, until the egg whites are set and the yolks are cooked to your preferred doneness. For fully cooked egg dishes, bake until the center reaches 160°F (71°C) and the yolks are firm.
  • Remove from the oven and let rest for 2 minutes. Top with fresh herbs, extra feta, red pepper flakes, or lemon zest if desired.
  • Serve immediately with warm pita bread or toasted sourdough and lemon wedges.