Description
Baked Feta Eggs is a delicious and savory Mediterranean-inspired dish featuring cherry tomatoes, bell pepper, red onion, and creamy feta cheese baked together with fragrant herbs and spices. Topped with tender baby spinach and perfectly baked eggs, this recipe delivers a comforting and flavorful breakfast or brunch option that pairs wonderfully with crusty bread or pita.
Ingredients
Scale
Vegetables
- 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
Cheese
- 8 ounces feta cheese
Oils and Spices
- 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
Other
- 4 large eggs
- Optional for topping – chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the ingredients evenly.
- Prepare Vegetables and Cheese: For individual servings, divide the cherry tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese evenly among four oven-safe ramekins or dishes. Drizzle one tablespoon of olive oil over each. If using a single large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and nestle the feta cheese in the center. Drizzle the olive oil evenly over all the ingredients.
- Combine Spices: In a small bowl, mix together the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend thoroughly over the feta and vegetables, distributing evenly if using multiple dishes.
- Bake Vegetables and Feta: Place ramekins on a baking sheet or put the baking dish directly into the oven. Bake for 25 minutes until the vegetables are tender and the feta begins to soften.
- Mix in Spinach: Remove the dishes from the oven and stir well to combine the feta with the vegetables. Add the chopped baby spinach and gently fold it in until evenly mixed.
- Add Eggs: Create a small well or several wells in the mixture for the eggs. Crack one large egg into each well, careful not to break the yolk.
- Bake Eggs: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set to your liking.
- Garnish and Serve: Remove from the oven and optionally top with freshly chopped basil or chives. Serve warm with crusty baguette, toast, or pita for dipping.
Notes
- Ramekins should hold at least 10 ounces or more to accommodate ingredients without overflowing.
- If using one baking dish, an 8×8 or 9×11 inch pan is recommended for even cooking.
- Adjust baking times slightly if using alternate sizes or types of containers to ensure eggs are cooked perfectly.
- Fresh herbs like basil or chives add a beautiful fresh flavor but can be omitted if unavailable.
- Serve immediately to enjoy the creamy texture of baked feta combined with runny or fully set eggs.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 185 mg
