As a big fan of savory breakfasts, this super simple tomato and feta baked eggs with orzo dish checks all the boxes. And by simple I mean extremely easy to make, not lacking in flavor at all. These easy baked eggs with orzo and feta are made with fresh dill, salty feta, and savory tomato sauce. While I love a homemade tomato sauce, I always keep a jar of sauce on hand for quick meals and that is exactly what this recipe calls for. With just a handful of other ingredients, it really is the perfect brunch for lazy weekend mornings.
If you have a set of small bakeware dishes, you can make individual portions, otherwise you can make this in a square 8 inch baking dish or round 9 inch pan. You can be pretty flexible about what size baking dish you use for this recipe.
Tomato and Feta Baked Eggs with Orzo
Ingredients
- 1 1/3 cup orzo
- 1 cup tomato sauce
- 1/4 cup feta, crumbled
- 2 Tbsp fresh dill, chopped
- 4 eggs
- 2 tsp olive oil
- 6 cups fresh spinach
- kosher salt and pepper, to taste
Directions
- Preheat the oven to 400F.
- Cook the orzo per package instructions.
- Add about 1 Tbsp of tomato sauce to the bottom of each of the 4 individual baking dishes, or 1/4 cup to a large baking dish (see note above on sizes).
- Divide the cooked orzo evenly between the 4 individual baking dishes or add all to one larger dish. Top evenly with remaining tomato sauce.
- Make a small indentation in the sauce for each of the eggs. Carefully crack the eggs and spread out the whites. Bake for 10-12 minutes or until eggs reach desired doneness.
- Meanwhile heat the olive oil over medium heat. Add the spinach and sauté the spinach. Season with salt and pepper to taste.
- Serve the orzo and baked eggs topped with sautéed spinach, crumbled feta, and fresh dill.
