Description
Baked Feta Eggs is a delicious and vibrant Mediterranean-inspired dish featuring oven-roasted cherry tomatoes, bell peppers, onions, and creamy feta cheese, topped with fresh spinach and baked eggs. This easy-to-prepare recipe delivers a comforting and flavorful breakfast or brunch option perfect for sharing.
Ingredients
Scale
Vegetables & Cheese
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 8 ounces feta cheese
- 1 cup chopped baby spinach
Seasonings & Oils
- 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
Eggs
- 4 large eggs
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the vegetables, cheese, and eggs evenly.
- Prepare Individual Dishes: If using ramekins or individual oven-safe dishes, divide the cherry tomatoes, diced red bell pepper, red onion, minced garlic, and feta cheese equally among 4 dishes. Drizzle each with one tablespoon of olive oil.
- Prepare Large Baking Dish: If using a single large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish. Place the block of feta cheese in the center and drizzle olive oil over the veggies and feta.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to evenly distribute.
- Season the Dish: Sprinkle the mixed spices evenly over the feta and vegetables in the dishes, dividing the mixture equally if using individual portions.
- Bake Vegetables and Feta: Place the individual ramekins on a baking sheet or directly place the large baking dish into the preheated oven. Bake for 25 minutes to roast the veggies and soften the feta.
- Combine with Spinach: Remove from the oven and stir the mixture to evenly blend the feta with the roasted vegetables. Add the chopped baby spinach and mix until well combined.
- Create Wells for Eggs: Make a small well in the middle of each ramekin or create four wells in the large dish. Crack one egg into each well carefully.
- Bake Eggs: 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 cooked to your preference.
- Add Fresh Herbs: Remove from the oven and top the baked eggs with optional chopped fresh basil or fresh chives for added flavor and color.
- Serve: Serve warm with crusty baguette, toast, or pita bread to scoop up the delicious baked mixture and eggs.
Notes
- You can bake this dish in individual ramekins for easy portion control or use one large baking dish for a family-style presentation.
- Adjust red pepper flakes to your spice preference or omit for a milder dish.
- Use fresh herbs like basil or chives just before serving to keep their vibrant flavor.
- For creamier eggs, bake slightly less during the final egg baking step; bake longer for fully cooked yolks.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.
