Baked Feta Eggs with Cherry Tomatoes, Spinach & Garlic

Serves 4 · 10 min prep · 30 min cook

Ingredients

• 8 oz block feta cheese
• 2 cups cherry tomatoes
• 3 cups baby spinach
• 4 garlic cloves, thinly sliced
• 3 Tbsp extra-virgin olive oil
• 8 large eggs
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves
• 4 slices crusty sourdough, toasted

Instructions

1. 1Preheat the oven to 400°F and position a rack in the center. Drizzle olive oil into a 10- or 12-inch oven-safe skillet and swirl to coat the bottom.
2. 2Place the block of feta in the center of the skillet. Scatter the cherry tomatoes and sliced garlic the feta, then drizzle the remaining olive oil over everything. Sprinkle with oregano, red pepper flakes, salt, and black pepper.
3. 3Bake uncovered for 15 minutes, until the tomatoes begin to blister and release juices and the feta softens and turns lightly golden at the edges.
4. 4Remove the skillet carefully (handle will be hot). Use a wooden spoon to gently smash a few tomatoes so their juices mingle with the oil. Stir the spinach into the hot tomato mixture the feta until it just starts to wilt, about 30 seconds.
5. 5Using the back of a spoon, make small wells in the tomato-spinach mixture the feta. Crack one egg into each well. Season the egg whites lightly with a pinch more salt and pepper.
6. 6Return the skillet to the oven and bake 8–12 minutes more, until the egg whites are just set but the yolks are still runny (or cook longer if you prefer firmer yolks). The feta should be soft and spoonable.
7. 7Remove from the oven and let rest 2 minutes. Tear fresh basil over the top. Spoon generous portions of feta, tomatoes, spinach, and two eggs onto each plate.
8. 8Serve immediately with toasted sourdough for scooping up the jammy yolks and creamy feta. Finish with an extra pinch of red pepper flakes if you like heat.