I have to tell you, this Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe takes me straight back to a cozy weekend brunch I hosted last fall. The aroma of roasting cherry tomatoes mingling with the salty tang of feta filled the kitchen and had my friends asking for seconds before the eggs even set. It’s one of those dishes I come back to time and again—not only does it impress, but it feels like a warm hug on a plate. Plus, it’s pretty fun to pull together, especially when you want a fresh, flavorful meal without fuss.

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Why This Recipe Shines

Flavor Harmony: Tangy feta perfectly balances sweet roasted tomatoes and fresh spinach for a vibrant bite.
Easy Assembly: No fancy technique here—just layer, bake, and enjoy without breaking a sweat.
Texture Play: Creamy cheese and runny baked eggs contrast beautifully with tender veggies.
Showstopper Finish: Fresh herbs on top bring brightness and polish to a simple dish.

If you’ve never tried baked eggs like this before, don’t worry—I’m here to walk you through every step. You’ll see how the colors deepen as everything roasts, and how the flavors slowly come together to create something fresh yet comforting. It’s incredibly versatile for breakfast, brunch, or even a light dinner with a big salad. And honestly, it’s a great one to customize depending on what you have in your fridge.

Four white ceramic ramekins filled with a baked dish arranged on a beige baking tray. Each ramekin contains a colorful mix of ingredients including bright red cherry tomatoes, fresh green spinach leaves, small diced orange bell peppers, chopped red onions, and melted cheese creating a slightly browned and bubbly texture on top. The vegetables are scattered throughout the melted cheese, giving a vibrant and fresh look. The tray sits on a white marbled surface, adding a clean and elegant background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before we jump into cooking, I want to mention that precise measurements are in the printable recipe card at the bottom, but I’ll give you a sense of each ingredient’s role here to help you shop and prep like a pro.

Cherry or grape tomatoes: Roasting these concentrates their natural sweetness and juices—fresh and bursting with flavor.
Red bell pepper: Adds crunch and a mild sweetness; diced to mesh nicely with other veggies.
Red onion: Provides subtle sharpness; use a small amount so it doesn’t overpower.
Garlic cloves: Mincing releases more flavor to infuse the whole dish.
Feta cheese: The star ingredient—crumbly, salty, and creamy, it melts just enough when baked.
Olive oil: Richness and helps everything roast evenly.
Dried oregano, thyme, salt, black pepper, red pepper flakes: A fragrant, savory spice blend that lifts every bite.
Baby spinach: Tossed in near the end for color, nutrition, and a tender bite.
Large eggs: Crack into wells for a luscious baked finish.
Fresh basil or chives (optional): Gives that final fresh pop of color and flavor on top.

For substitutions, feel free to swap baby spinach with kale or arugula for a peppery twist. If feta’s too salty for you, try goat cheese or ricotta instead—they’ll melt nicely but have a milder taste.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Oven-safe baking dishes or ramekins: Essential for baking and serving without extra dishes.
Baking sheet: To catch drips and make transferring ramekins easier.
Mixing bowl: Handy for combining spices evenly.
Sharp knife and cutting board: For quick prep of veggies.
Measuring spoons: Accuracy with spices makes all the difference.
Spatula or spoon: To stir roasted veggies and fold in spinach.

How to Make Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe

Now to the fun part—getting everything baked and delicious. This recipe breaks up nicely, so you can customize your portion size and even make it ahead.

Preheat your oven. Set it to 400°F (200°C) so it’s hot and ready for roasting.
Prepare veggies and cheese. If using individual ramekins, divide the tomatoes, bell pepper, onion, garlic, and feta evenly among them, drizzling each with olive oil. For one larger dish, mix the veggies in the dish and nestle the feta in the center with olive oil on top.
Mix and sprinkle spices. Combine oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl, then sprinkle evenly over the feta and vegetables to infuse flavor as they roast.
Bake for first round. Arrange ramekins on a baking sheet or place the large dish directly into the oven. Roast for about 25 minutes until veggies are tender and feta starts to soften.
Stir and add spinach. Remove dishes and stir everything gently, mixing softened feta with the roasted veggies. Fold in the baby spinach until it wilts slightly but stays bright green.
Create egg wells and add eggs. Use a spoon to make little wells in the mixture, then carefully crack the eggs into these indentations. This will give you those luscious baked eggs everyone loves.
Bake again until eggs set. Return dishes to the oven for 10 more minutes, until egg whites are just set but yolks stay runny (or longer if you prefer firm yolks).
Finish with fresh herbs. Sprinkle chopped basil or chives on top just before serving to add a fresh aroma and color pop.
Serve with crusty bread. Make sure to have pita, baguette, or toast handy for dipping into those flavorful, runny eggs and veggies—you won’t want to waste a bite!

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Kitchen Wisdom

Tip 1: If you like firmer yolks, bake the eggs for an extra 2–3 minutes—watch closely so they don’t overcook.
Tip 2: Using ramekins? Place them on a baking sheet for easy handling and to catch any bubbling juices.
Tip 3: Don’t skip stirring after the first bake; folding feta into the roasted veggies creates creaminess and distributes flavor.
Tip 4: For a playful twist, swap spinach with kale, or add a sprinkle of smoked paprika with the spices for extra depth.

How to Serve

The dish shows a white round baking dish with two visible layers; the bottom layer is a mix of creamy orange sauce, green spinach leaves, and red chunks of tomato and other vegetables, creating a rich textured base. On top, there are whole baked cherry tomatoes, wilted spinach leaves, and a baked egg with a soft white surface and a light orange yolk in the center. Small green chopped herbs are sprinkled on the egg, and black pepper flecks are scattered over the whole dish. The dish is set on a white marbled surface with parts of two other similar dishes partially visible. photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Drizzle a touch of good-quality olive oil or balsamic glaze just before serving for a sweet and tangy lift. A sprinkle of freshly cracked black pepper or a pinch of red chili flakes can add warmth if you like a kick. Fresh herbs like basil or thyme add aromatic freshness that complements the rich feta and eggs beautifully.

Perfect Pairings

This dish pairs wonderfully with a crisp, green salad dressed lightly with lemon juice or a vinaigrette to balance the creamy richness. For drinks, think fresh-squeezed orange juice or a light white wine like a Sauvignon Blanc if you’re brunching with friends. Toasted bread or warm pita rounds make the perfect vehicle to scoop up every last bit.

Presentation Touches

For intimate gatherings, serve individually in pretty ramekins to impress your guests. If making a large batch, a rustic platter with crusty bread on the side encourages communal dining and sharing. Garnishing with finely chopped herbs or edible flowers can also elevate it for special occasions.

Variations & Easy Swaps

Use goat cheese or ricotta instead of feta for a milder, creamier feel.
Try kale or arugula in place of spinach for a different leafy green flavor.
Add a dollop of pesto on top for an herby, vibrant touch.
Include a pinch of smoked paprika or cumin with spices for a warm depth.
Swap red bell pepper for roasted yellow or orange peppers for sweetness variation.
For dairy-free, omit cheese and add a sprinkle of nutritional yeast for umami.

Make-Ahead, Storage & Reheating

You can prep the veggie and feta mixture a day ahead and refrigerate in a baking dish; add eggs and bake fresh when ready.
Store leftovers covered in the fridge for up to 2 days; eggs will firm up and texture may change slightly.
Reheat gently in a 325°F (160°C) oven for 10–15 minutes or until warmed through; avoid microwaves to keep texture intact.
Best enjoyed fresh for the runniest yolks and vibrant colors.

FAQs

Can I make this recipe vegan? You can skip the feta and eggs, then add plant-based cheese and tofu scramble or avocado slices for protein.
What if I don’t have fresh spinach? Frozen spinach works fine—just thaw and drain it well before adding after the first bake.
Can I add other veggies? Absolutely! Zucchini, mushrooms, or olives all make lovely additions.
How do I know when the eggs are done? The whites should be set without jiggle while yolks remain soft; bake for 10 minutes for runny yolks or longer if you prefer firm yolks.
Is this recipe gluten-free? Yes, it is naturally gluten-free. Just serve with gluten-free bread if needed.