Description
Baked Feta Eggs is a simple yet flavorful Mediterranean-inspired breakfast or brunch recipe. Juicy cherry tomatoes, sweet bell peppers, and red onions are baked until jammy alongside creamy feta, fresh garlic, and herbs. After baking, spinach and eggs are added, then cooked until the eggs are perfectly set. Topped with fresh herbs, this dish is comforting, full of color, and delicious with crusty bread for dipping.
Ingredients
Vegetables & Aromatics
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
Dairy & Eggs
- 8 ounces feta cheese
- 4 large eggs
Oils & Seasonings
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
Optional Toppings
- Chopped fresh basil or fresh chives, for topping
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready for baking the vegetables and feta.
- Prepare the Base: If using ramekins or individual oven-safe dishes, divide the cherry tomatoes, bell pepper, red onion, minced garlic, and feta cheese evenly among 4 dishes. Drizzle a tablespoon of olive oil over each. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish, then place the feta block in the center. Drizzle all the olive oil over the veggies and feta.
- Mix the Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Mix well.
- Season the Veggies & Feta: Sprinkle the spice mixture evenly over the feta and vegetables, distributing equally if using multiple dishes.
- Bake Vegetables & Feta: Place the filled ramekins on a baking sheet for stability, or place your baking dish directly in the oven. Bake for 25 minutes, letting the vegetables soften and the feta turn creamy.
- Add Spinach & Stir: Remove the dishes from the oven. Stir the mixture so the baked feta melds with the vegetables, then add the chopped baby spinach and stir until just wilted and combined evenly.
- Add Eggs: Create a well in the middle of each ramekin, or 4 wells in the large dish. Carefully crack one egg into each well.
- Bake with Eggs: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain runny (cook longer if you prefer firmer yolks).
- Finish & Serve: Top with chopped fresh basil or chives, if desired. Serve hot, ideally with crusty baguette, toast, or warm pita for dipping into the creamy feta and runny yolks.
Notes
- Ramekins should hold at least 10 ounces or more for individual servings.
- If using a large baking dish, choose an 8×8 or 9×11 inch pan for best results.
- Adjust baking times slightly based on your oven and the size of your eggs.
- Experiment with other fresh herbs like dill or parsley for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 6g
- Sodium: 1131mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 236mg
