Mediterranean Baked Eggs in Heirloom Tomato Sauce with Spinach and Feta

Across the Mediterranean, eggs nestled in simmered tomato sauce turn a simple skillet into a vibrant brunch. Heirloom tomatoes melt into a smoky, oregano-scented base with wilted spinach and salty feta before the eggs bake until just set.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 355 cal
• 21g protein
• 14g carbs
• 25g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 lb heirloom or ripe tomatoes
• 8 large eggs
• 3 cups baby spinach
• 4 oz feta cheese
• 1 small yellow onion
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil
• for serving crusty bread or pita

Instructions

1. 1Preheat the oven to 375°F. Core and roughly chop the tomatoes; dice the onion and mince the garlic. Heat olive oil in a 10- or 12-inch oven-safe skillet over medium heat.
2. 2Add the onion and cook 4 to 5 minutes until translucent and soft. Stir in the garlic, tomato paste, smoked paprika, oregano, and red pepper flakes; cook 1 minute until fragrant and the paste darkens slightly.
3. 3Add the chopped tomatoes and salt. Simmer uncovered 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce and most liquid evaporates.
4. 4Stir in the baby spinach by the handful until just wilted, about 1 minute. Taste the sauce and adjust seasoning with more salt or pepper.
5. 5Use a spoon to make eight small wells in the sauce. Crack one egg into each well. Crumble the feta evenly over the surface.
6. 6Transfer the skillet to the oven and bake 8 to 11 minutes until the egg whites are set but the yolks are still soft and jiggly. Do not overbake.
7. 7Remove from the oven, scatter torn fresh basil leaves on top, and drizzle with a little extra olive oil. Let rest 2 minutes.
8. 8Serve straight from the skillet with warm crusty bread or toasted pita for scooping up the sauce and runny yolks. Perfect for a slower weekend brunch or quick reheat weekday plate.