Description
Baked Feta Eggs is a delicious and colorful breakfast or brunch dish featuring roasted cherry tomatoes, red bell pepper, onions, and garlic combined with creamy feta cheese and seasoned with herbs and spices. The mixture is baked until melty and bubbly, then fresh spinach and eggs are added and baked again until the eggs are perfectly cooked. This dish is finished with fresh herbs and pairs wonderfully with crusty bread for dipping.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 8 ounces feta cheese
Oils and Seasonings
- 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
Additional Ingredients
- 4 large eggs
- Optional for topping – chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the vegetables and cheese.
- Prepare Vegetables and Cheese: If using individual ramekins, divide the tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese among 4 oven-safe dishes. Drizzle each with 1 tablespoon olive oil. If using a single 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 over everything.
- Mix Seasonings: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetable mixture in each dish.
- Bake Vegetables and Feta: Place the ramekins on a baking sheet or the baking dish directly in the oven and bake for 25 minutes to soften the vegetables and melt the feta.
- Stir and Add Spinach: Remove the dishes from the oven and stir gently to combine the feta and vegetables evenly. Add the chopped baby spinach and stir it in until well mixed.
- Create Wells and Add Eggs: Make a small well in the center of each ramekin or four wells in the large dish. Carefully crack one egg into each well.
- Final Bake: Return the dishes to the oven and bake for an additional 10 minutes until the eggs are cooked to your desired doneness.
- Garnish and Serve: Top with optional chopped fresh basil or chives and serve with crusty baguette, toast, or pita for dipping.
Notes
- Ramekins should hold at least 10 ounces or more for individual servings.
- If using one baking dish, an 8×8 or 9×11 baking pan is recommended to ensure even cooking.
- Adjust baking time if you prefer slightly runny or firmer eggs.
- For added flavor, consider adding a splash of balsamic vinegar or a sprinkle of fresh cracked pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg
