Save A friend texted me a photo of this dish one Sunday morning—golden, bubbling, chaotic in the best way—and I couldn't stop thinking about it. The feta had split and melted into the tomatoes, creating these salty, creamy pockets of pure comfort, and the eggs were still runny in the center. I made it that same afternoon, and my kitchen filled with the smell of warm olive oil and oregano. It felt less like cooking and more like assembling a moment of peace before the week began.
I made this for two friends who'd just moved into a new apartment, and we ate it straight from the baking dish while sitting on unopened moving boxes. One of them kept saying "this shouldn't work," but somehow soft cheese and eggs and tomatoes had figured it out perfectly. We ended up making it twice more that week, which felt like the highest compliment an easy breakfast could get.
Ingredients
- Feta cheese (150 g block): Use full-fat feta if you can find it—it melts into something almost spreadable and tastes less sharp.
- Cherry tomatoes (200 g, halved): They burst open while baking and release their juice into the whole dish, which becomes your unexpected sauce.
- Red onion (1 small, thinly sliced): Thinness matters here so it softens quickly and doesn't overpower the other flavors.
- Garlic (1 clove, minced): Fresh is non-negotiable—garlic powder will make this taste like the bottled version of itself.
- Baby spinach (30 g): It wilts completely into the heat, adding brightness without any actual effort.
- Eggs (4 large): Bring them to room temperature if you think of it, but don't stress if you forget—it just means you might add a minute to the bake.
- Olive oil (2 tbsp): Good oil matters here because it carries the flavor through every bite.
- Dried oregano (1/2 tsp): This is your backbone seasoning—it should smell like a Greek kitchen when you sprinkle it.
- Chili flakes (1/4 tsp, optional): Heat is optional, but it wakes everything up in a quiet way.
- Fresh basil or parsley (2 tbsp, chopped): Add this right at the end so it stays bright green and fresh-tasting.
- Crusty bread (to serve): Not technically part of the dish, but completely part of the experience.
Instructions
- Heat your oven and build the base:
- Preheat to 200°C (400°F). Place the feta block in the center of an ovenproof dish—it should look lonely at first.
- Add color and flavor:
- Surround the feta with halved cherry tomatoes, sliced red onion, and minced garlic. Drizzle everything with olive oil and sprinkle with oregano, chili flakes if using, salt, and pepper. The oil should glisten.
- Let the feta soften:
- Bake for 15 minutes until the tomatoes have burst and released their juice, and the feta edges are starting to melt into the vegetables.
- Wilt in the spinach:
- Remove from the oven, add the spinach around the feta, and gently stir it into the hot tomato mixture—it will collapse into silky bits almost immediately.
- Crack the eggs:
- Using the back of a spoon, make four gentle wells in the vegetables. Carefully crack an egg into each well, trying to keep the yolks whole.
- Finish the bake:
- Return to the oven for 5 to 8 minutes—watch it closely toward the end. The egg whites should set while the yolks stay runny and glossy.
- Garnish and serve:
- Sprinkle with fresh basil or parsley and serve immediately with crusty bread if you have it. The runny yolk is your sauce, so don't skip it.
Save There's something almost sacred about breaking open that runny yolk and watching it pool into the warm feta and tomato juice. It transforms from a collection of ingredients into something that feels like it was always meant to go together, and it makes you feel capable in the kitchen even on mornings when you're barely awake.
Why This Dish Became a Favorite
This recipe lives somewhere between impressive and effortless. It looks like you've fussed, but you've really just assembled things in a dish and let the oven do the work. People see bubbling cheese and runny eggs and herbs and assume you're more skilled than you are, which is the best kind of kitchen magic. It's also the rare recipe that tastes equally good whether you're alone at your kitchen counter or feeding people you love.
Small Details That Matter
Use an ovenproof dish that you don't mind bringing to the table—there's no reason to dirty an extra plate. If your tomatoes are very large, quarter them instead of halving them so they burst faster and release more juice. The spinach should go in after the first bake, not before, because raw spinach takes up too much space and most of it isn't actually spinach anymore by the time you eat it.
Variations and Additions
This dish is remarkably flexible, which is part of why it's become a favorite. I've made it with roasted red peppers, sliced olives, crumbled feta instead of a block, sun-dried tomatoes when fresh ones aren't singing, and even a handful of pine nuts for crunch. Some mornings I skip the spinach entirely because I'm lazy, and it's still delicious. The structure is forgiving enough that you can make it your own without breaking anything fundamental.
- Try smoked paprika instead of or alongside the chili flakes for a deeper, less sharp heat.
- A sprinkle of za'atar on top before serving adds nuttiness and feels elegant without being fussy.
- If you have leftover feta crumbles, they work just as well as a block—just spread them out and let the oven melt them into the tomatoes.
Save Make this when you want breakfast to feel less ordinary. Serve it warm with bread and butter and maybe a cup of strong coffee, and let the runny yolk be your only agenda for the next few minutes.
Recipe Help & Answers
- → What type of cheese is used in this dish?
A block of creamy feta cheese is used, providing a rich, tangy base that softens during baking.
- → Can I add more vegetables to this dish?
Yes, sliced olives or roasted peppers can be added to enhance flavor and texture.
- → How do I achieve runny egg yolks when baking?
Bake the eggs for 5-8 minutes until the whites are set but yolks remain soft to maintain a runny texture.
- → Is it possible to make this spicier?
Adding extra chili flakes or smoked paprika offers a pleasant spicy kick without overpowering the dish.
- → What is the best way to serve this dish?
Serve immediately with crusty bread to soak up the flavorful juices for a complete meal.