Creamy Baked Feta Eggs Recipe
Silky eggs bake in a creamy feta and tomato base with a hint of heat. Scoop with toast for a cozy breakfast or light dinner.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.25 cup cherry tomatoes, halved
- 2 tsp minced garlic
- 0.5 tsp crushed red pepper flakes reduce for less heat
- 2 cup baby spinach
- 0.5 cup heavy cream
- 0.75 cup crumbled feta cheese
- 7 oz eggs (about 4 large)
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 1 tbsp chopped fresh dill parsley works too
Instructions
Preparation Steps
- Heat oven to 400°F. Set an 8-inch oven-safe skillet or small baking dish.
- Toss tomatoes with olive oil, garlic, and red pepper flakes in the dish.
- Roast until tomatoes soften and start to blister, 8–10 minutes.
- Stir in spinach to wilt slightly, then bake 2–3 minutes more.
- Pour in cream and scatter feta over the top. Season with half the salt and pepper.
- Make four small wells. Crack the eggs into the wells.
- Bake until whites set but yolks are still glossy, 8–12 minutes.
- Finish with remaining salt, pepper, and dill. Serve hot.
Notes
For a twist, swirl in a spoonful of harissa or pesto before adding the eggs. Serve with toasted sourdough or warm pita to scoop up the creamy sauce. Leftovers keep up to 2 days; reheat gently at 300°F until warm, avoiding overcooking the yolks.
This recipe is an original creation inspired by classic Creamy Baked Feta Eggs Recipe flavors. All ingredient ratios and instructions are independently developed.