Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Warm 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add 1 pint halved cherry tomatoes and cook about 4 minutes until they soften and start to release juice — you want them jammy at the edges, not collapsed into sauce.

2. 2

   Add 2 cups baby spinach, 1 minced garlic clove, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir 1–2 minutes until the spinach wilts and smells garlicky.

3. 3

   Make four little wells in the vegetables and crack in 4 large eggs. Scatter ½ cup crumbled feta over the pan. Bake 8–12 minutes until the whites are set but the yolks still jiggle a little (pull earlier for runnier yolks).

4. 4

   Rest 1 minute, then scoop into bowls with warm pita for dipping. You want baked eggs with jammy tomatoes, wilted spinach, and melty feta — not rubbery overcooked yolks or a watery tomato puddle.