This baked feta with cherry tomatoes, spinach and eggs is the kind of dish I make when I want something bright, comforting and entirely fuss-free. I first put these flavors together on a slow weekend morning when a block of feta and a pint of cherry tomatoes were sitting in the fridge. The contrast of warm, roasted tomatoes bursting with sweetness, salty, creamy feta that melts into a silky sauce, and baked eggs set to your preferred doneness made this an instant repeat. It has become my go-to for hosting weekend brunches because it looks like effort but takes very little active time.

What makes this combination special is the balance of texture and flavor. The tomatoes blister and release juice that mingles with the softened feta to form a tangy, savory base. A handful of baby spinach folded in at the end gives a pop of color and freshness while the eggs bring rich creaminess and protein that turns this into a satisfying plate. I love serving it straight from the oven alongside slices of crusty baguette for dipping. It has rescued many lazy mornings and always invites conversation at the table.

Ingredients

• Cherry or grape tomatoes: Use 2 cups, about 12 ounces. Look for firm, glossy tomatoes; sweeter vine-ripened varieties will give the best roasted flavor.
• Red bell pepper: One medium, diced. A fresh, crisp pepper adds sweetness and body—roast it until tender to deepen its flavor.
• Red onion: Half a small onion, diced. Red onion softens and caramelizes slightly when roasted, adding gentle sharpness without overpowering the dish.
• Garlic: Three cloves, minced. Fresh garlic gives bright aromatics; add it with the vegetables so it mellows and infuses the juices.
• Baby spinach: One cup, chopped. A handful folded in after the first bake wilts just enough to stay vibrant and deliver green freshness.
• Feta cheese: Eight ounces, a block is preferable to crumbled so it softens into a creamy center. Choose a good quality brine-packed feta or a domestic block feta for a milder tang.
• Olive oil: Four tablespoons. Extra virgin gives fruity depth—one tablespoon per individual ramekin or drizzle over a single baking dish.
• Dried oregano: One teaspoon to add a classic Mediterranean herb note.
• Dried thyme: Half a teaspoon for an earthy balance.
• Sea salt and black pepper: One teaspoon salt and half teaspoon black pepper to taste; salt draws juices from tomatoes and seasons the feta and eggs.
• Red pepper flakes: Half a teaspoon for subtle heat; omit or reduce for a milder finish.
• Large eggs: Four, one per serving. High quality eggs with bright yolks hold their shape nicely when baked.
• Fresh herbs for topping: Optional chopped basil or chives to finish—adds fragrance and color.

Instructions

Preheat the oven Set the oven to 400 degrees Fahrenheit so it’s hot enough to blister tomatoes and soften feta without drying the eggs. Allow the oven to fully reach temperature before baking for consistent results. A preheated oven ensures the first roast takes about 25 minutes as specified. Assemble vegetables and cheese For individual servings, divide 2 cups of cherry tomatoes, the diced red pepper, half a small diced red onion and minced garlic evenly among four oven-safe ramekins. Place a 2 ounce portion of block feta in the center of each ramekin. If using one large dish, spread the tomatoes and vegetables evenly and nestle the whole 8 ounce block of feta in the center so the juices flow toward it. Oil and season Drizzle one tablespoon of olive oil over each ramekin or pour the full 4 tablespoons over the large dish. In a small bowl combine 1 teaspoon dried oregano, 1 teaspoon sea salt, 1/2 teaspoon dried thyme, 1/2 teaspoon ground black pepper and 1/2 teaspoon red pepper flakes. Sprinkle the mixture evenly over the vegetables and feta so the herbs and salt distribute across the surface. Bake vegetables and feta Place ramekins on a sheet pan or put the large baking dish directly in the oven. Bake for 25 minutes until tomatoes are tender and beginning to burst, and the feta softens at the edges but still holds some shape. Visual cues: tomatoes should be wrinkled and glossy, feta should collapse slightly and develop a soft crust. Fold in spinach Remove from the oven and use a spoon to gently stir, combining softened feta with the tomato juices to create a loose sauce. Add the chopped baby spinach and fold gently until wilted and evenly distributed. The residual heat will soften the greens while keeping their color vibrant. Add eggs and finish baking Create four small wells in the mixture and crack one large egg into each well, being careful to keep yolks intact. Return the dishes to the oven and bake an additional 8 to 12 minutes depending on desired yolk consistency; about 10 minutes yields set whites with slightly runny yolks. For fully set yolks, bake 12 to 14 minutes. Garnish and serve Remove from the oven and sprinkle chopped fresh basil or chives if using. Serve warm with slices of crusty baguette, toasted sourdough, or warm pita for dipping into the silky feta and runny yolk. Eat straight from the ramekin or plate onto shallow bowls for sharing.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then store in an airtight container in the refrigerator for up to three days. If you plan to freeze, omit baking the eggs; freeze the roasted vegetables and softened feta in a freezer-safe container for up to three months. Reheat gently in a 350 degree Fahrenheit oven until warmed through, then add fresh eggs and finish baking for 8 to 12 minutes so the eggs are freshly set.

Ingredient Substitutions

Swap the feta for small dollops of goat cheese or a mixture of ricotta and grated Parmesan for a milder, creamier texture. Use baby kale instead of spinach for a heartier green; massage it lightly with a teaspoon of olive oil before adding to speed wilting. Substitute cherry tomatoes with halved plum tomatoes if needed; increase roasting time by 5 minutes if using larger tomatoes. For dairy-free, use a firm tofu scramble in place of eggs and a dairy-free cheese alternative in place of feta.

Serving Suggestions

Serve with warm slices of baguette, toasted sourdough, or pita for dunking. Add a side salad of peppery arugula dressed with lemon vinaigrette for contrast. For a heartier meal, pair with roasted baby potatoes or a grain salad of farro to soak up the juices. Garnish with lemon zest, a drizzle of extra virgin olive oil and fresh basil for a bright finish.

Cultural Background

The flavor profile is rooted in Mediterranean traditions where roasted tomatoes, briny cheeses and eggs are commonly paired. The recent viral baked feta craze reintroduced a simple Greek-style combination to home kitchens worldwide; this variation adds eggs and spinach to turn a spread into a full plate. The technique of roasting vegetables with cheese to form a sauce is common in Greek and Eastern Mediterranean cuisines and translates perfectly into a communal baking dish.

Seasonal Adaptations

In summer use the sweetest tomatoes and add fresh oregano or thyme. In cooler months, roast small winter squash cubes along with the peppers and tomatoes for added body. For spring, toss in tender asparagus pieces before the first bake. Holidays call for richer additions such as thinly sliced prosciutto crumbled over the top after the first bake for a festive twist.

Meal Prep Tips

Prepare the vegetable base and roasted feta up to two days ahead, cool and refrigerate in a sealed container. When ready to serve, reheat in a 350 degree Fahrenheit oven until warm and stir in fresh spinach before creating wells for eggs and finishing the bake. Portion into individual ramekins for grab-and-go breakfasts; store with lids and reheat for about 6 to 8 minutes at 350 degrees F, then add a fresh egg and finish for a complete meal.

This dish rewards small touches: a grind of fresh pepper, a scatter of fresh herbs and quality bread for dipping elevate simple ingredients into something memorable. I hope you make it a regular in your rotation and adapt it to the seasons and tastes of your table.