Description
Baked Feta Eggs is a savory and vibrant dish featuring roasted vegetables and creamy feta cheese, topped with perfectly baked eggs. This easy oven-baked recipe combines cherry tomatoes, bell pepper, red onion, garlic, herbs, and fresh spinach to create a wholesome meal that’s perfect for breakfast or brunch. Served with crusty bread or pita, it’s a delicious and comforting way to enjoy eggs with Mediterranean flavors.
Ingredients
Scale
Vegetables
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
Cheese and Eggs
- 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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the vegetables and feta.
- Arrange Ingredients: If using individual oven-safe ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly into the 4 dishes. Drizzle each with 1 tablespoon of olive oil. For a single large dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place feta cheese in the center. Drizzle the olive oil over everything.
- Mix Seasonings: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mixture over the feta and vegetables, distributing evenly.
- Bake Vegetables and Feta: Place the ramekins on a baking sheet or put the large baking dish directly in the oven. Bake for 25 minutes until the vegetables are soft and the feta is slightly golden.
- Combine Spinach and Feta Mixture: Remove from oven and stir the contents so the feta blends well with the vegetables. Add the chopped spinach and stir to incorporate it evenly.
- Add Eggs: Make a small well in the center of each ramekin or create four wells if using one dish. Crack one egg into each well carefully.
- Final Bake: Return dishes to the oven and bake for an additional 10 minutes or until the eggs are cooked to your desired doneness.
- Serve and Garnish: Top with optional chopped fresh basil or chives for an added burst of flavor. Serve warm with crusty baguette, toast, or pita for dipping.
Notes
- Use ramekins that hold at least 10 ounces for individual servings.
- For a single large baking dish, an 8×8 inch or 9×11 inch pan is ideal.
- Adjust baking time slightly if eggs require firmer or runnier yolks.
- Pair this dish with toasted bread to enjoy the flavorful sauce and runny yolks.
- Use fresh herbs of your choice for additional garnish variations.
Nutrition
- Serving Size: 1 serving (approximately 1 ramekin or 1/4 of the large dish)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 195 mg
