Description
Baked Feta Eggs is a deliciously savory and colorful baked dish featuring cherry tomatoes, bell pepper, red onion, spinach, and creamy feta cheese topped with perfectly baked eggs. This Mediterranean-inspired recipe is seasoned with oregano, thyme, black pepper, and red pepper flakes, making it a flavorful option for an easy and wholesome breakfast or brunch. Serve it with crusty baguette, toast, or pita for a satisfying meal.
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
Dairy
- 8 ounces feta cheese
- 4 large eggs
Seasonings and Oils
- 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
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) ensuring it reaches the proper temperature before baking.
- Prepare vegetables and cheese: If using individual ramekins, divide the cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, and feta cheese evenly between 4 oven-safe ramekins. Drizzle 1 tablespoon of olive oil over each ramekin. If using one large baking dish, combine the tomatoes, bell pepper, onion, and garlic together and place the whole block of feta cheese in the center. Drizzle the remaining olive oil over the entire dish.
- Mix the seasoning blend: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to combine the spices evenly.
- Season the dish: Sprinkle the spice mixture evenly over the feta and vegetables in all ramekins or the large baking dish, ensuring each is well coated.
- Bake initial mixture: Place the ramekins on a baking sheet or use the baking dish directly. Bake in the preheated oven for 25 minutes until the vegetables are soft and the feta begins to melt.
- Stir in spinach: Remove from the oven and gently combine the mixture so the melted feta incorporates with the vegetables. Stir in the chopped baby spinach until well mixed.
- Add eggs: Create a small well in the center of each ramekin or four wells in the baking dish, then carefully crack one egg into each well.
- Final bake: 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 immediately with crusty baguette, toast, or pita bread for dipping.
Notes
- Use ramekins that hold at least 10 ounces or more to prevent overflow during baking.
- If using one baking dish, an 8×8 or 9×11 inch pan is recommended for even cooking.
- Adjust red pepper flakes to taste if you prefer less or more heat.
- The eggs can be cooked longer if you prefer firm yolks.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving (1 ramekin)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 185 mg
