Description
This Baked Feta Eggs recipe combines juicy cherry tomatoes, sweet bell pepper, and fresh spinach with creamy feta cheese and perfectly baked eggs. Seasoned with oregano, thyme, red pepper flakes, and garlic, it’s a savory, nutrient-packed breakfast or brunch dish that’s easy to prepare and visually stunning when served in ramekins or a baking dish. Serve it warm with crusty bread for a delightful meal.
Ingredients
Scale
Vegetables & Herbs
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
- Optional for topping – chopped fresh basil or fresh chives
Cheese & Eggs
- 8 ounces feta cheese
- 4 large eggs
Spices & Oils
- 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
Instructions
- Preheat the oven: Set your oven to 400 degrees F to prepare for baking the dish.
- Prepare vegetables and feta for baking: If using individual ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among 4 oven-safe dishes. Drizzle 1 tablespoon of olive oil over each. If using one large baking dish, combine the vegetables and garlic first, place the feta in the center, and drizzle the olive oil over all ingredients.
- Mix spice blend: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Stir well to blend the spices evenly.
- Season the dish: Sprinkle the spice mixture evenly over the feta and vegetables, distributing equally if using individual ramekins.
- Bake the vegetable and feta mixture: Place ramekins on a baking sheet or put the single baking dish directly into the preheated oven. Bake for 25 minutes until the vegetables soften and the feta starts melting.
- Incorporate spinach: Remove the dishes from the oven and gently stir to mix the melted feta with the vegetables. Add the chopped baby spinach and stir to combine well with the hot mixture.
- Add eggs: Make a small well in the center of each ramekin or create four wells in the larger dish. Crack one egg into each well carefully.
- Bake again: 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 for best texture.
- Garnish and serve: Optionally, sprinkle freshly chopped basil or chives on top. Serve warm with crusty baguette, toast, or pita bread for dipping.
Notes
- Individual ramekins make for attractive servings and easier portion control. A single baking dish simplifies prep and cleanup.
- Adjust the baking time depending on how runny you prefer your egg yolks.
- Feel free to swap baby spinach for kale or arugula if preferred.
- Leftovers can be refrigerated for up to 2 days and warmed gently before serving.
- Adding a drizzle of balsamic glaze before serving adds a nice sweet and tart complement.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked feta eggs, tomato feta bake, Mediterranean breakfast, baked eggs with feta, healthy brunch recipe, vegetarian breakfast, oven-baked eggs
