Description
Baked Feta Eggs is a savory and flavorful Mediterranean-inspired breakfast or brunch dish that combines roasted cherry tomatoes, bell peppers, onions, garlic, and creamy feta cheese baked to perfection, then topped with fresh spinach and baked eggs. This easy-to-make recipe is perfect for those who love a warm, cheesy, and wholesome meal that can be served with crusty bread for dipping.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 1 cup chopped baby spinach
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils and 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 Garnish
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the vegetables and feta.
- Prepare Ingredients in Dishes: If using individual ramekins, divide the tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among 4 oven-safe dishes. Drizzle about 1 tablespoon of olive oil over each. If using one large baking dish (8×8 or 9×11 inches), combine tomatoes, bell pepper, onion, and garlic in the dish, place the block of feta cheese in the center, and drizzle the olive oil over everything.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Stir well to mix all seasoning evenly.
- Season the Dish(es): Sprinkle the mixed spices evenly over the feta and vegetable mixture, distributing equally if making individual portions.
- Bake Vegetables and Feta: Place ramekins on a baking sheet or place the large baking dish directly in the oven. Bake for 25 minutes to soften the vegetables and slightly melt the feta cheese.
- Combine Spinach and Feta Mixture: Remove the dish(es) from the oven and stir everything together to integrate the softened feta with the roasted vegetables. Add the chopped spinach and stir until combined.
- Create Egg Wells and Add Eggs: Make a small well or indentation in the center of each ramekin (or four wells in the large baking dish). Crack one egg into each well carefully, ensuring the yolk stays intact.
- Bake Eggs: Return the dish(es) to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks remain runny or cooked to your preference.
- Garnish and Serve: Remove from oven and sprinkle with chopped fresh basil or chives if desired. Serve immediately with crusty baguette, toast, or pita bread for dipping into the flavorful baked egg and vegetable mixture.
Notes
- Use ramekins that hold at least 10 ounces or more when preparing individual servings to ensure enough space for the ingredients.
- If using a single baking dish, an 8×8 or 9×11 inch pan works best for even cooking and easy handling.
- Adjust the baking time for eggs based on your preferred doneness; less for runnier yolks, more for fully cooked eggs.
- You can customize the spices to your taste by reducing or omitting the red pepper flakes if you prefer less heat.
- Serving with fresh bread helps soak up the delicious juices from the baked feta and veggies.
Nutrition
- Serving Size: 1 serving (1 ramekin or equivalent portion)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 185mg
