This warm, sunlit dish of roasted cherry tomatoes and creamy baked feta topped with a gently set egg has become my go-to when I want something simple that still feels celebratory. I first combined these flavors on a rushed weekend morning when I had a block of feta and a bowl of tomatoes sitting on the counter. The salty, tangy feta dissolved into a rich sauce as the tomatoes roasted, and once I folded in fresh spinach and nestled eggs into the wells, it felt like a small miracle. The contrast of soft yolks against the slightly caramelized tomato juices and the herb-sprinkled cheese makes each bite both comforting and bright.

I love how quickly this comes together and how forgiving it is. The vegetables roast and concentrate their sweetness while the feta creates an indulgent, creamy base. The technique is uncomplicated: roast, fold, create wells, and finish with eggs. It’s perfect for busy mornings, light dinners, or when you need something that travels well to a brunch gathering. Serve directly from individual ramekins for a charming presentation or bake in one pan for a casual family-style meal.

Ingredients

• Cherry or grape tomatoes: About 3 cups (roughly 17 ounces). Choose firm, ripe tomatoes with glossy skins; cherry varieties from local farmers markets often have deeper flavor than supermarket rounds.
• Red bell pepper: 1 medium, diced. Look for a pepper with a firm texture and bright color; roasting softens it and adds a sweet, smoky note.
• Red onion: 1/2 small, diced. Use a sweet red onion for milder flavor and a touch of color when roasted.
• Garlic: 3 cloves, minced. Fresh garlic yields the best aroma; press or finely mince and mix with the vegetables so it sings without burning.
• Baby spinach: 1 cup, packed and roughly chopped. Spinach wilts quickly into the hot tomato-feta mixture; baby leaves are tender and require no pre-cooking.
• Feta cheese: 8 ounces block (about half a pound). A brined block of feta is preferable to pre-crumbled for creamier melting and better texture; I like a sheep-milk blend for richness.
• Large eggs: 4. Use fresh eggs at room temperature for the most consistent set when baking.
• Extra virgin olive oil: 4 tablespoons (1 tablespoon per serving). A fruity, good-quality oil enhances the roasted aroma and carries the herbs.
• Dried oregano: 1 teaspoon. Adds classic Mediterranean herbaceousness that complements feta and tomato.
• Sea salt: 1 teaspoon. Adjust to taste; feta already contributes salt, so season conservatively and finish at the table if needed.
• Dried thyme: 1/2 teaspoon. Subtle earthiness that plays well with roasted vegetables.
• Ground black pepper: 1/2 teaspoon. Freshly cracked if possible for brighter flavor.
• Red pepper flakes: 1/2 teaspoon. Optional but recommended for a gentle heat that cuts the richness.
• Optional garnish: Chopped fresh basil or chives for a bright herbal finish and fresh color.

Instructions

Preheat the oven: Set the oven to 400 degrees Fahrenheit (200 degrees Celsius). A hot oven encourages tomatoes to burst and caramelize while the feta softens without drying out. Arrange a rack in the center position for even heat. Assemble vegetables and feta: Divide approximately 3 cups cherry tomatoes, diced red bell pepper, half a small diced red onion, and 3 cloves minced garlic among four 10-ounce (300 ml) oven-safe ramekins, or combine in an 8x8-inch or 9x11-inch baking dish. Crumble or slice an 8-ounce block of feta into the vessels so it distributes evenly. Drizzle about 1 tablespoon of extra virgin olive oil into each ramekin or over the pan if using a single dish. Season: Mix 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 in a small bowl. Sprinkle evenly over the feta and vegetables so every portion receives herb and spice coverage. Bake the base: Place the ramekins on a baking tray or put the baking dish directly on the oven rack. Bake for 25 minutes, until tomatoes have softened and begun to burst and the feta looks creamy at the edges. The juices will concentrate, creating a rich sauce. Incorporate spinach: Remove from the oven and gently stir the contents to distribute the softened feta. Add 1 cup chopped baby spinach and fold it into the warm mixture until wilted and evenly combined. The residual heat will soften the leaves without overcooking them. Make wells and add eggs: Using the back of a spoon, create a shallow well in the center of each ramekin or four wells in the large dish. Crack one large egg into each well, taking care not to break the yolk. Return the vessels to the oven and bake an additional 10 minutes, or until egg whites are set and yolks remain slightly runny. Finish and serve: Top with chopped fresh basil or chives if desired. Serve hot with crusty baguette, toasted sourdough, or warm pita for dipping into the tender yolk and feta-tomato sauce.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 3 days. If you plan to reheat, remove any fresh herbs and add them back after warming. Reheat in a 325 degrees Fahrenheit oven for 8 to 12 minutes until warmed through; avoid microwaving if you want to preserve texture. The tomato-feta base can be frozen without eggs for up to 3 months. Thaw overnight in the refrigerator and reheat gently, then add fresh spinach and bake eggs just before serving for best results.

Ingredient Substitutions

Swap cherry tomatoes with halved plum tomatoes if needed, though cooking time may vary slightly. Replace feta with goat cheese for a tangier creaminess or use ricotta blended with lemon zest for a milder base. For a dairy-free alternative, firm tofu crumbled and seasoned with a splash of lemon and nutritional yeast makes a pleasant stand-in. Use kale instead of spinach if you like more texture; blanch or massage kale to soften before folding it in.

Serving Suggestions

Serve with toasted baguette slices, thick-cut country bread, or warm pita for scooping. For a heartier meal, add a side of herbed quinoa or a simple cucumber-fennel salad to contrast the richness. Garnish with lemon zest or a drizzle of extra virgin olive oil for brightness. Pair with a crisp white wine or sparkling water for brunch. For a picnic-style meal, bake in a single pan, cool slightly, and serve with room-temperature sides.

Cultural Background

This preparation draws inspiration from Mediterranean flavors where roasted tomatoes, briny cheeses, and olive oil are foundational. The combination of baked eggs with a tomato-based sauce has distant cousins in dishes across the region, from shakshuka in North Africa to Greek-style baked cheeses paired with vegetables. Using a block of feta to create a creamy foundation is a modern, popular twist that has spread through home kitchens for its ease and approachability.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes you can find for maximum sweetness and a vibrant sauce. In winter, roasted canned plum tomatoes work well when fresh ones lack flavor; drain and roast to concentrate. Add seasonal herbs like tarragon in spring or a pinch of smoked paprika in autumn for a warm, smoky element. For holiday brunches, top with a scattering of toasted pine nuts or pomegranate arils to add texture and festive color.

Meal Prep Tips

Prepare the tomato-feta mixture up to 24 hours ahead and refrigerate in an airtight container. When you are ready to serve, bring the base to room temperature, fold in fresh spinach, make wells, and crack fresh eggs into each well before finishing in the oven. For batch cooking, bake multiple ramekins on a sheet tray and keep warm in a low oven for serving. Label and date any frozen base portions and use within three months for best flavor.

There is a joyful simplicity to serving something that looks and tastes like you lingered in the kitchen for hours, even when it only takes a short time to prepare. Share this with family and friends, and feel free to make it your own by adjusting herbs, heat, and accompaniments.