Baked feta eggs with tomatoes, spinach, and aromatic herbs make a delicious and visually appealing breakfast or brunch dish. Creamy feta melds with roasted vegetables and perfectly baked eggs for a wholesome, satisfying meal.
Why You’ll Love This Recipe
This recipe combines the rich, salty creaminess of feta cheese with the freshness of tomatoes and spinach, all baked together with fragrant herbs. It’s simple to prepare, healthy, and elegant enough to serve for guests or a cozy weekend brunch. Plus, it’s customizable and pairs wonderfully with crusty bread for dipping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional: chopped fresh basil or fresh chives for topping
Directions
Preheat the oven to 400°F (200°C).
If using individual ramekins or oven-safe dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among 4 dishes. Drizzle 1 tablespoon of olive oil over each.
If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle olive oil over the veggies and cheese.
In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend evenly over the feta and vegetables.
Place the ramekins on a baking sheet or put the baking dish directly in the oven. Bake for 25 minutes.
Remove from oven and stir the mixture gently to combine the melted feta evenly with the roasted vegetables. Add the chopped spinach and stir until combined.
Create a well in the center of each ramekin or make four wells if using a single dish. Crack an egg into each well.
Return the dishes to the oven and bake for an additional 10 minutes, or until eggs are cooked to your liking.
Garnish with chopped fresh basil or chives if desired. Serve with crusty baguette, toast, or pita for dipping.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
Swap baby spinach for kale or Swiss chard for a different green.
Add olives or sun-dried tomatoes for extra flavor.
Use goat cheese or ricotta instead of feta for a milder taste.
Add cooked sausage or bacon for a heartier version.
Top with a drizzle of balsamic glaze before serving for a sweet tang.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven or microwave until warmed through.
Eggs may become a bit firmer after reheating; if desired, scramble leftover eggs and veggies together for a quick meal.
FAQs
Can I use regular tomatoes instead of cherry or grape tomatoes?
Yes, but cherry or grape tomatoes roast better and become sweeter; if using larger tomatoes, chop them into bite-sized pieces.
What size ramekins should I use?
Ramekins should hold at least 10 ounces or more to comfortably fit the ingredients and eggs.
Can I make this recipe vegan?
You can omit the eggs and feta and substitute with vegan cheese alternatives and tofu scramble for a plant-based version.
How do I know when the eggs are done?
Baking for 10 minutes typically yields set whites and slightly runny yolks. Adjust cooking time based on your preferred egg doneness.
Can I prepare this recipe ahead of time?
You can prepare the vegetable and feta mixture in advance and store it in the fridge. Add eggs and bake just before serving.
What if I don’t have dried herbs?
Fresh herbs can be used but add them towards the end of cooking to retain flavor.
Can I double the recipe for more servings?
Yes, use larger baking dishes or multiple ramekins and adjust baking time slightly as needed.
What should I serve with baked feta eggs?
Crusty bread, toast, pita, or even a fresh green salad complements this dish well.
Can I add other vegetables?
Yes, zucchini, mushrooms, or eggplant can be added for extra variety and nutrition.
Is this recipe gluten-free?
Yes, the recipe itself is gluten-free; just serve with gluten-free bread if needed.
Conclusion
Baked Feta Eggs with spinach and tomatoes offer a delicious, wholesome breakfast or brunch option that’s both nutritious and visually stunning. The combination of creamy feta, fresh vegetables, and perfectly baked eggs makes for a meal that’s as satisfying as it is beautiful—ideal for casual mornings or special occasions.
Baked feta eggs with tomatoes, spinach, and aromatic herbs create a delicious, wholesome breakfast or brunch featuring creamy feta, roasted vegetables, and perfectly baked eggs.
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional: chopped fresh basil or fresh chives for topping
Instructions
Preheat the oven to 400°F (200°C).
If using individual ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta evenly among 4 dishes. Drizzle 1 tablespoon olive oil over each.
If using one large baking dish, combine tomatoes, bell pepper, red onion, and garlic in the dish and place feta in the center. Drizzle olive oil over veggies and cheese.
In a small bowl, mix oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over feta and vegetables.
Place ramekins on a baking sheet or the baking dish directly in the oven. Bake for 25 minutes.
Remove from oven and gently stir to combine melted feta with roasted vegetables. Add chopped spinach and stir until combined.
Create a well in the center of each ramekin or four wells if using a single dish. Crack an egg into each well.
Return to oven and bake an additional 10 minutes, or until eggs are cooked to your liking.
Garnish with fresh basil or chives if desired. Serve with crusty bread, toast, or pita for dipping.
Notes
Swap baby spinach for kale or Swiss chard for different greens.
Add olives or sun-dried tomatoes for extra flavor.
Use goat cheese or ricotta instead of feta for a milder taste.
Add cooked sausage or bacon for a heartier meal.
Drizzle with balsamic glaze before serving for a sweet tang.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in oven or microwave; eggs may firm up, scramble leftovers if desired.
Use cherry or grape tomatoes for best roasting; chop larger tomatoes if substituting.
Vegan option: omit eggs and feta; substitute with vegan cheese and tofu scramble.
Adjust egg baking time for preferred doneness.
Fresh herbs can replace dried; add near end of cooking.
Can double recipe using larger dishes or more ramekins; adjust baking time.
Serve with gluten-free bread to keep it gluten-free.
Add zucchini, mushrooms, or eggplant for more veggies.
