Baked Feta Eggs with Spinach & Chili Oil (My Cozy, Spicy Breakfast Ritual)

Hey you! If your mornings need something warm, comforting, and just a little bit fiery, let me share one of my favorite breakfasts: baked feta eggs with spinach and chili oil. It’s the kind of dish that makes the kitchen smell amazing and feels special without any fuss. I love how the salty feta softens in the oven, the spinach wilts into a silky bed, and those eggs come out with perfectly set whites and runny yolks (if that’s how you like them). A drizzle of chili oil on top wakes everything up—spicy, aromatic, and totally irresistible. Honestly, once you make this, you’ll start craving it on lazy weekends and busy weekdays alike.

What I enjoy most is how flexible this recipe is. You can bake it in a small casserole dish, individual ramekins, or a cast-iron skillet. Serve it with crunchy toast, warm pita, or even spoon it over leftover rice. And if you’re cooking for one, great—this halves perfectly. Cooking for a crowd? Double it and slide two dishes into the oven. Easy.

Nutritional Benefits (Why Your Body Will Love This)

This breakfast brings a lovely balance of protein, healthy fats, and leafy greens—without being heavy. Eggs provide high-quality protein that keeps you satisfied, and feta adds calcium and a creamy, tangy bite. Spinach is a nutrient superstar; it’s rich in iron, vitamin K, and folate, and it adds volume without many calories. The chili oil contributes heart-friendly fats and a gentle heat that can make you feel more energized in the morning. Bonus: you’re getting color, flavor, and nutrients in one pan—no complicated sides necessary.

Adaptable Variations (Make It Yours)

• Extra Veggies: Add a handful of cherry tomatoes, sliced mushrooms, or thinly sliced bell peppers before baking. They roast gently and add sweetness.
• Dairy Tweaks: Prefer milder cheese? Swap feta for ricotta or goat cheese. For lactose-sensitive friends, use lactose-free feta or try a dairy-free feta alternative.
• Spice Level: You’re the boss. Use a light drizzle of chili oil for warmth or go bold with an extra spoon. No chili oil? Sprinkle red pepper flakes or add a few jalapeño slices.
• Protein Boost: Add crumbled cooked turkey sausage or chickpeas under the spinach for extra staying power.
• Gluten-Free Friendly: Serve with roasted potatoes, rice, or gluten-free toast to keep it naturally GF.
• Herby Vibes: Fresh dill, parsley, or basil on top after baking adds a bright finish that pairs beautifully with feta.

The Recipe

Ingredients (2 generous servings)

• 3 cups fresh spinach (lightly packed; baby spinach is perfect)
• 1 block feta (about 150–200 g), drained
• 4 large eggs
• 2 tbsp olive oil, divided
• 1 small garlic clove, finely minced (optional but lovely)
• 8–10 cherry tomatoes, halved (optional)
• 1–2 tbsp chili oil (store-bought or homemade; see Quick Chili Oil below)
• Salt & black pepper, to taste
• Pinch of dried oregano or chili flakes (optional)
• To serve: toasted sourdough, pita, or warmed tortillas; fresh herbs (dill/parsley/basil); lemon wedges

Quick Homemade Chili Oil (5 minutes)

• 3 tbsp neutral oil (avocado, sunflower, or light olive oil)
• 1–1½ tsp red pepper flakes (adjust to taste)
• ½ tsp smoked paprika (optional, for warmth)
• 1 small garlic clove, thinly sliced (optional)
• Pinch of salt

Warm the oil in a small pan over low heat with the garlic (if using) until fragrant, about 1–2 minutes (don’t brown the garlic). Turn off the heat, stir in red pepper flakes, smoked paprika, and salt. Let it sit while you prep the eggs—it gets tastier as it rests.

Step-by-Step Instructions

1. Preheat the oven: Set to 400°F (200°C). Lightly oil a small baking dish (about 8×8 in / 20×20 cm) or two individual oven-safe dishes.
2. Wilt the spinach: Toss spinach with 1 tbsp olive oil, a pinch of salt, and the minced garlic. You can briefly sauté it for 30–60 seconds or just massage it with oil to soften. Spread it evenly in the dish.
3. Nestle the feta: Place the feta block on top of the spinach. Scatter cherry tomatoes around it if using. Drizzle 1 tbsp olive oil over everything and add a crack of black pepper and a pinch of oregano.
4. Bake (first stage): Bake for 8–10 minutes to soften the feta and start wilting the spinach fully.
5. Add the eggs: Pull the dish out. Use a spoon to make 4 little “wells” in the spinach. Crack one egg into each well. Season the eggs lightly with salt and pepper.
6. Back into the oven: Return to the oven and bake 8–12 minutes more, depending on how you like your yolks. I aim for set whites and jammy yolks at around 10 minutes. Keep an eye on it in the last 2–3 minutes.
7. Finish with heat: Drizzle 1–2 tbsp chili oil over the eggs and feta as soon as the dish comes out. The warmth releases all those spicy aromas—so good!
8. Serve: Add fresh herbs and a squeeze of lemon if you like. Scoop onto toast, pita, or a bowl of rice. Eat immediately while it’s steamy and perfect.

Practical & Valuable Tips

• Control the yolks: For runny yolks, start checking at 8 minutes after adding the eggs. For medium yolks, 10–11 minutes is great. For fully set, go up to 12–13 minutes.
• No watery spinach: If your spinach is extra wet (especially if you rinsed it), pat it dry or give it a quick sauté to cook off moisture. This keeps the dish rich, not soupy.
• Crispy edges: For a little texture, switch the oven to broil for 1 minute at the end—watch closely so the eggs don’t overcook.
• Make-ahead chili oil: Double the chili oil and store it in a jar. It’s amazing on eggs, pizza, roasted veggies, noodles—basically everything.
• Leftovers & storage: This is best fresh, but leftovers will keep in an airtight container for up to 1 day. Reheat gently (low oven or short microwave burst) to avoid overcooking the eggs.
• Serving ideas: Add avocado slices, pickled onions, or a spoon of Greek yogurt on the side to balance the heat. A little honey or hot honey over the feta is a fun sweet-spicy twist.

Frequently Asked Questions

1. Can I use frozen spinach? Yes—thaw completely and squeeze out as much water as possible. Use about 1 cup packed after squeezing for this recipe.
2. What if I don’t like feta? Try goat cheese for tangy creaminess, ricotta for mild and fluffy, or even small chunks of halloumi (just know it won’t melt the same way).
3. How spicy is it with chili oil? It’s totally up to you. Start with a light drizzle; taste; add more if you want. You can also serve the chili oil at the table so everyone customizes their plate.
4. Can I cook the eggs on the stovetop instead? Yes—assemble in an oven-safe skillet, then cook covered on low until the eggs set. The oven gives more even heat, but stovetop works in a pinch.

Call to Action

If you try these baked feta eggs, I’d love to see your plate! Save this recipe on Pinterest so you can find it quickly on busy mornings, and tag me when you post—your twists and toppings always inspire me. 🍳🌶️💛