Description
Baked Feta Eggs is a vibrant and savory dish featuring roasted cherry tomatoes, red bell pepper, red onion, and garlic combined with creamy feta cheese and aromatic herbs. Topped with baby spinach and baked eggs, this recipe offers a delicious and wholesome breakfast or brunch option that pairs perfectly with crusty bread for dipping.
Ingredients
Scale
Vegetables
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 1 cup chopped baby spinach
Cheese
- 8 ounces feta cheese
Oils and Seasonings
- 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
Eggs
- 4 large eggs
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking.
- Prepare Ingredients in Dishes: If using individual ramekins or small oven-safe dishes, divide the cherry tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese evenly among 4 dishes. Drizzle one tablespoon of olive oil over each. For a larger single baking dish, combine the tomatoes, bell pepper, onion, and garlic together, placing the feta cheese in the center, then drizzle all with olive oil.
- Mix Seasonings: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to blend the spices.
- Season the Dishes: Sprinkle the prepared spice mixture evenly over the feta and vegetables, distributing equally across the individual dishes if using ramekins.
- Bake First Phase: Place ramekins on a baking sheet or the single baking dish directly on the oven rack. Bake for 25 minutes to allow the vegetables to soften and the feta to warm and start to meld with the veggies.
- Combine Vegetables and Add Spinach: Remove the dishes from the oven carefully. Stir the contents to evenly distribute the softened feta amongst the roasted vegetables. Add the chopped baby spinach and stir gently until well combined.
- Create Wells and Add Eggs: Make a small well or indentation in the center of each dish. Crack one large egg into each well (four eggs total across dishes or one dish).
- Bake Second Phase: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks remain slightly runny, or to your preferred doneness.
- Garnish and Serve: Remove from oven and optionally top with freshly chopped basil or chives. Serve warm with crusty baguette, toast, or pita for dipping into the flavorful baked eggs and vegetables.
Notes
- Use ramekins that hold at least 10 ounces if making individual servings for best results.
- For the large bake option, an 8×8 or 9×11-inch baking dish is recommended to ensure even cooking.
- Adjust red pepper flakes to your spice preference for milder or spicier flavor.
- Serve immediately for optimal texture, especially for the eggs.
Nutrition
- Serving Size: 1 serving (approximately 1 ramekin or 1/4 large dish)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 185 mg
