Description
Baked Feta Eggs is a vibrant and flavorful Mediterranean-inspired breakfast or brunch dish featuring roasted cherry tomatoes, bell peppers, onions, and creamy baked feta cheese, all topped with perfectly baked eggs. This wholesome, easy-to-make recipe brings together savory spices and fresh greens, served with crusty bread for dipping, making it a delightful way to start your day.
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
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Oils and Eggs
- 4 tablespoons olive oil
- 4 large eggs
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure the vegetables and feta bake evenly.
- Prepare Ingredients in Dishes: If using ramekins or individual oven-safe dishes, divide the cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese equally among the four dishes. Drizzle each with 1 tablespoon of olive oil. Alternatively, if using one large baking dish (8×8 or 9×11 inches), combine the tomatoes, bell pepper, onion, and garlic, placing the feta block in the center. Drizzle all with olive oil.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir to blend the spices thoroughly.
- Season the Dish: Sprinkle the combined spice mixture evenly over the feta and vegetables in each dish or over the large dish.
- Bake the Vegetables and Feta: Place the ramekins on a baking sheet or the large baking dish directly in the oven. Bake at 400°F for 25 minutes to roast the vegetables and soften the feta.
- Combine and Add Spinach: Remove from the oven and stir the contents gently to mix the baked feta with the roasted vegetables evenly. Add chopped baby spinach and stir until just mixed to allow the residual heat to wilt the spinach slightly.
- Create Wells and Add Eggs: Using a spoon, make wells in the center of each individual dish or four wells in the large dish. Crack one large egg into each well carefully.
- Bake with Eggs: Return the dishes to the oven and bake for an additional 10 minutes, until the egg whites are set but yolks remain slightly runny (or cooked to your preference).
- Add Fresh Herbs and Serve: Remove from the oven and top with optional fresh chopped basil or chives. Serve immediately with crusty baguette, toast, or pita bread for dipping into the rich, baked mixture.
Notes
- Ramekins used should hold at least 10 ounces or more for proper portion size and to accommodate ingredients comfortably.
- If opting for one baking dish instead of individual portions, use an 8×8 or 9×11 inch baking pan for best results.
- Adjust the baking time for the eggs depending on preferred doneness: less time for runny yolks, longer for firmer eggs.
- For a spicier dish, increase the red pepper flakes slightly or add a dash of smoked paprika.
- Serve with your choice of crusty bread like baguette, pita, or toasted sourdough to complement the creamy feta and roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 185 mg
