Greek-Style Baked Eggs with Feta, Heirloom Tomatoes & Fresh Corn

In Greek home cooking, eggs often meet olive oil, tomatoes, and briny feta in a single skillet. This baked version folds in sweet summer corn and wilted spinach, finishing under heat until the whites set and the cheese softens.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 16g carbs
• 28g fat

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Ingredients

• 3 medium heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 4 large eggs
• 6 oz crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 minced garlic cloves
• 1 tsp dried oregano
• 2 tbsp chopped fresh dill
• 2 cups baby spinach
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 slices crusty bread for serving

Instructions

1. 1Preheat the oven to 375°F. Dice the heirloom tomatoes into 3/4-inch chunks and place them in a bowl with salt so they release juices while you prep the rest.
2. 2Heat two tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant but not browned.
3. 3Add the sweet corn and cook 2 minutes until just bright. Stir in the spinach and wilt it for 1 minute, then scatter the seasoned tomatoes and their juices into the pan.
4. 4Sprinkle the oregano, red pepper flakes, remaining salt, and black pepper over the vegetables. Simmer 3 to 4 minutes until the tomatoes soften and create a light sauce.
5. 5Make four shallow wells in the vegetable mixture with the back of a spoon. Crack one egg into each well, keeping the yolks intact.
6. 6Crumble the feta evenly over and the eggs. Drizzle the remaining olive oil across the surface.
7. 7Transfer the skillet to the oven and bake 10 to 12 minutes until the egg whites are just set and the yolks are still soft and jiggly in the center.
8. 8Remove from the oven, shower with fresh dill, and rest 1 minute. Serve straight from the skillet with toasted crusty bread for scooping up the jammy yolks and tomato-corn juices.