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Baked Feta Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 131 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Baked Feta Eggs is a flavorful and wholesome breakfast or brunch dish featuring roasted cherry tomatoes, bell pepper, red onion, and garlic combined with creamy feta cheese and seasoned with aromatic herbs and spices. Topped with fresh spinach and baked eggs, this recipe delivers a perfect balance of tangy, savory, and spicy flavors. Served hot with your choice of crusty bread, it’s an easy-to-make and satisfying meal for any time of the day.

Ingredients

Units 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

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Oils & 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

Optional Garnishes

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the ingredients.
  2. Prepare Vegetables and Cheese: If using individual ramekins, divide the tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among 4 oven-safe dishes. Drizzle 1 tablespoon of olive oil over each. For a single large baking dish, combine the tomatoes, bell pepper, onion, and garlic, placing the feta cheese in the center. Drizzle olive oil evenly over the veggies and cheese.
  3. Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle the spice blend over the feta cheese and vegetables, dividing evenly if using multiple dishes.
  4. Bake First Round: Place ramekins on a baking sheet or put the large baking dish directly onto the oven rack. Bake for 25 minutes to roast the vegetables and warm the feta.
  5. Combine and Add Spinach: Remove from oven and stir gently to mix the softened feta evenly with the roasted vegetables. Fold in the chopped baby spinach until well combined.
  6. Add Eggs: Create a small well in the center of each ramekin, or four wells in the large baking dish. Crack one egg into each well, taking care not to break the yolks.
  7. 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 cook longer if you prefer firmer yolks.
  8. Garnish and Serve: Remove from oven and sprinkle with optional fresh basil or chives. Serve warm with crusty baguette, toast, or pita bread for dipping.

Notes

  • Ramekins should hold at least 10 ounces or more to accommodate ingredients comfortably.
  • If using one baking dish, an 8×8 or 9×11 inch pan is recommended for even cooking.
  • Adjust baking time slightly depending on your oven and desired egg doneness.
  • Optional fresh herbs add a bright finishing touch but can be omitted.
  • This dish pairs excellently with crusty bread to scoop up the cheesy, tomatoey mixture.

Nutrition

  • Serving Size: 1 serving (approximately 1 ramekin or 1/4 of the baking dish)
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 750 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 215 mg

Find it online: https://mealsbymia.com/baked-feta-eggs-recipe/