Description
Baked Feta Eggs is a flavorful and comforting dish featuring roasted cherry tomatoes, bell peppers, and red onions with creamy feta cheese, fresh baby spinach, and baked eggs. Infused with Mediterranean herbs and spices, this easy-to-make recipe is perfect for a hearty breakfast, brunch, or light dinner, served with crusty bread for dipping.
Ingredients
Scale
Vegetables and Cheese
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 1 cup chopped baby spinach
Spices and Oil
- 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
Others
- 4 large eggs
- Optional for topping – chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it is hot enough for roasting the vegetables and baking the eggs.
- Prepare Dishes: If using individual ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among four oven-safe dishes. Drizzle each with a tablespoon of olive oil. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta cheese centrally. Drizzle olive oil over the entire mixture.
- Mix Spices: In a small bowl, stir together dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes to create a spice blend.
- Season Vegetables and Cheese: Sprinkle the combined spice mixture over the feta and vegetables, distributing it evenly if using individual dishes.
- Bake Vegetables and Feta: Place the ramekins on a baking sheet or place the large baking dish directly in the oven. Bake for 25 minutes to allow the vegetables to soften and the feta to warm through.
- Combine Ingredients: Remove the dishes from the oven and stir to mix the feta thoroughly with the roasted vegetables. Add the chopped baby spinach and stir until combined and slightly wilting.
- Add Eggs: Create a well or wells in the center of the vegetable mixture and carefully crack one large egg into each well.
- 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.
- Garnish and Serve: Top with optional chopped fresh basil or fresh chives for added freshness. Serve warm with crusty baguette, toast, or pita bread for dipping.
Notes
- Use ramekins that hold at least 10 ounces or more for individual servings to avoid overflow and ensure proper cooking.
- If using a single baking dish, an 8×8 or 9×11 inch baking pan is recommended for even cooking.
- You can adjust the baking time slightly depending on how runny or firm you prefer your egg yolks.
- Fresh herbs like basil or chives add a bright finish but can be omitted or substituted based on preference.
Nutrition
- Serving Size: 1 serving (1 ramekin or 1/4 of baking dish)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 210 mg
