Mediterranean Baked Eggs With Spinach, Feta, and Olives

Name: Mediterranean Baked Eggs With Spinach, Feta, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings, 2 eggs each
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds cherry or grape tomatoes, left whole; 1/2 cup pitted Kalamata olives, drained; 4 medium garlic cloves, finely minced; 2 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 5 ounces baby spinach, roughly chopped if the leaves are large; 4 ounces feta cheese, crumbled, about 1 cup; 8 large eggs; 1/4 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil; 1/4 cup loosely packed fresh basil leaves, torn or thinly sliced; Freshly ground black pepper, to taste

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, 2 eggs each
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

1 1/2 pounds cherry or grape tomatoes
1/2 cup pitted Kalamata olives
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
5 ounces baby spinach
4 ounces feta cheese, crumbled
8 large eggs
1/4 cup fresh basil leaves

Do This

1. Heat the oven to 425°F (220°C).
2. Combine the tomatoes, olives, garlic, 2 tablespoons olive oil, oregano, 1/4 teaspoon salt, and black pepper in a 3-quart baking dish.
3. Roast for 15 minutes, until the tomatoes soften and begin to burst.
4. Fold in the spinach and bake for 3 minutes, until wilted.
5. Add the feta, make 8 wells, and crack one egg into each well. Season with the remaining salt and drizzle with the remaining olive oil.
6. Bake for 10 minutes, until the whites are set and the yolks are still slightly soft.
7. Rest for 2 minutes, scatter with fresh basil, and serve warm.

Why You’ll Love This Recipe

Juicy roasted tomatoes, briny olives, creamy feta, and fragrant herbs deliver bold Mediterranean flavor.
Everything cooks in one baking dish, making preparation and cleanup simple.
It is naturally gluten-free and packed with vegetables and protein.
It works equally well for breakfast, brunch, lunch, or a quick meatless dinner.

Grocery List

Produce: 1 1/2 pounds cherry or grape tomatoes, 4 garlic cloves, 5 ounces baby spinach, and 1 small bunch fresh basil
Dairy: 8 large eggs and 4 ounces feta cheese
Pantry: Extra-virgin olive oil, pitted Kalamata olives, dried oregano, kosher salt, and black pepper

Full Ingredients

Roasted Tomato and Olive Base

1 1/2 pounds cherry or grape tomatoes, left whole
1/2 cup pitted Kalamata olives, drained
4 medium garlic cloves, finely minced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Eggs and Spinach

5 ounces baby spinach, roughly chopped if the leaves are large
4 ounces feta cheese, crumbled, about 1 cup
8 large eggs
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil

For Finishing

1/4 cup loosely packed fresh basil leaves, torn or thinly sliced
Freshly ground black pepper, to taste

Mediterranean Baked Eggs With Spinach, Feta, and Olives – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and choose the baking dish

Position a rack in the center of the oven and preheat the oven to 425°F (220°C). Use a shallow 3-quart baking dish, such as a 9-by-13-inch ceramic or glass dish. A 12-inch oven-safe skillet also works well.

Step 2: Season the tomatoes and olives

Place the whole tomatoes, Kalamata olives, and minced garlic in the baking dish. Add 2 tablespoons of the olive oil, the dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently until the tomatoes and olives are evenly coated, then spread them into a single layer.

Step 3: Roast the tomato mixture

Roast the tomato mixture at 425°F (220°C) for 15 minutes. The tomatoes should be hot and softened, with some beginning to split and release their juices. Carefully remove the dish from the oven, keeping the oven turned on.

Step 4: Wilt the spinach

Add the baby spinach to the hot tomato mixture. Fold it into the tomatoes and their juices using tongs or a large spoon. It may look like a lot at first, but it will quickly shrink. Return the dish to the oven and bake for exactly 3 minutes, until the spinach is wilted but still bright green.

Step 5: Add the feta and eggs

Remove the dish from the oven and scatter the crumbled feta evenly over the vegetables. Use the back of a spoon to make 8 shallow wells in the mixture. Crack each egg into a small bowl, then carefully slide one egg into each well. This helps keep broken shell pieces out of the baking dish and makes it easier to position the eggs evenly.

Step 6: Season and bake the eggs

Sprinkle the eggs with the remaining 1/4 teaspoon kosher salt. Drizzle the remaining 1 tablespoon olive oil over the vegetables and feta, avoiding the tops of the yolks so their color stays vivid. Bake at 425°F (220°C) for 10 minutes, until the whites are opaque and set around the edges while the yolks remain slightly soft. For fully firm yolks, bake for 2 additional minutes.

Step 7: Rest, garnish, and serve

Remove the baking dish from the oven and let the eggs rest for 2 minutes; they will continue to cook slightly from the residual heat. Scatter the fresh basil over the top and add a little more black pepper if desired. Spoon two eggs and plenty of the roasted vegetable mixture onto each plate. Serve warm, ideally with toasted crusty bread or warm pita for soaking up the tomato juices.

Pro Tips

Use a shallow dish: A wide, shallow baking dish helps the vegetables roast instead of steaming and makes it easier to space the eggs evenly.
Watch the eggs closely: Egg size, dish material, and oven accuracy can affect the final cooking time. Begin checking the whites at 8 minutes if you strongly prefer runny yolks.
Crack eggs separately: Cracking each egg into a small bowl before adding it to the dish prevents stray shell pieces and reduces the chance of breaking a yolk.
Choose good feta: Feta packed in brine generally has a creamier texture and fresher flavor than pre-crumbled cheese. Drain it well before crumbling.
Control excess moisture: If the tomatoes release an unusually large amount of liquid, spoon out a few tablespoons before adding the eggs, leaving enough juice to keep the dish saucy.

Variations

Spicy Mediterranean Eggs: Add 1/4 teaspoon crushed red pepper flakes with the oregano, then finish the baked eggs with a drizzle of chili oil.
Artichoke and Roasted Pepper: Add 1/2 cup drained, chopped artichoke hearts and 1/2 cup sliced roasted red peppers when folding in the spinach.
Herbed Goat Cheese: Replace the feta with 4 ounces of crumbled goat cheese and add 1 tablespoon chopped fresh dill with the basil.

Storage & Make-Ahead

For the best texture, serve the eggs shortly after baking. Refrigerate leftovers in a shallow, airtight container within 2 hours and keep them for up to 3 days. Reheat individual portions in a covered skillet over low heat for 5 to 7 minutes or in a 325°F (165°C) oven for 10 minutes; the yolks will become firmer when reheated. Microwaving is possible in 30-second intervals, but it can make the eggs rubbery. To prepare ahead, roast the tomatoes, olives, garlic, oil, and oregano as directed, cool them completely, and refrigerate them for up to 2 days. When ready to serve, warm the tomato mixture in a 425°F (220°C) oven for 8 minutes, then continue with the spinach, feta, and eggs. Do not assemble the dish with raw eggs in advance.

Nutrition (per serving)