Description
Baked Feta Eggs is a flavorful and hearty Mediterranean-inspired breakfast or brunch dish featuring roasted cherry tomatoes, bell peppers, red onion, and garlic with creamy baked feta cheese, enhanced by herbs and spices, topped with fresh spinach and baked eggs. This easy oven-baked recipe serves four and pairs perfectly with crusty bread for a satisfying start to your day.
Ingredients
Vegetables
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup baby spinach, chopped
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils and 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 Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the vegetables and feta.
- Prepare the dish: If using individual ramekins, divide the tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among four oven-safe dishes. Drizzle one tablespoon of olive oil over each. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta cheese in the center. Drizzle olive oil evenly over the feta and vegetables.
- Make the spice mixture: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to blend all the seasonings.
- Season the dish: Sprinkle the spice mixture evenly over the feta and vegetables, distributing it equally if using multiple ramekins.
- Bake the base: Place ramekins on a baking sheet or put the large dish directly into the oven. Bake for 25 minutes until the vegetables are roasted and the feta starts to soften and bake.
- Combine spinach and feta: Remove the baking dishes from the oven, stir gently to mix the softened feta with the roasted veggies, then add the chopped baby spinach and stir until combined.
- Add the eggs: Make a small well in the center of each ramekin or create four wells in the single baking dish. Crack one egg into each well carefully to keep the yolk intact.
- Finish baking: Place the dishes back into the oven and bake for an additional 10 minutes, or until the eggs reach your desired doneness.
- Garnish and serve: Top the baked eggs with optional chopped fresh basil or chopped chives to add a fresh herbaceous note. Serve warm alongside crusty baguette, toast, or pita for dipping into the flavorful sauce.
Notes
- You can use either individual ramekins for portion control or one large baking dish for an easy shared meal.
- Adjust baking time if your eggs prefer softer or firmer yolks.
- Fresh herbs such as basil or chives add brightness but are optional.
- Serve immediately as the dish is best enjoyed warm for the creamy texture of feta and runny yolks.
- Pair with toasted bread varieties to soak up the delicious juices.
