Description
Baked Feta Eggs is a flavorful and wholesome Mediterranean-inspired dish featuring juicy roasted tomatoes, bell peppers, onions, and creamy feta cheese, baked to perfection with fresh spinach and topped with perfectly cooked eggs. This savory bake is seasoned with a blend of herbs and spices and is perfect for a nutritious breakfast, brunch, or light dinner when served with crusty bread.
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 and Eggs
- 8 ounces feta cheese
- 4 large eggs
Seasonings and Oil
- 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 (204°C) to prepare for baking the vegetables, feta, and eggs evenly.
- Assemble Ingredients: If using individual ramekins, divide the tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese equally among 4 oven-safe dishes; drizzle 1 tablespoon of olive oil over each. For a single large baking dish, combine the vegetables in the dish and place the feta cheese in the center; drizzle the olive oil over everything.
- Prepare Spice Mixture: In a small bowl, mix the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes well to create the seasoning blend.
- Season Vegetables and Feta: Evenly sprinkle the prepared spice mixture over the veggies and feta, making sure all portions are well-seasoned whether using individual dishes or one large dish.
- Bake the Vegetable and Feta Base: Place the ramekins on a baking sheet or put the large baking dish directly on the oven rack. Bake for 25 minutes to allow the vegetables to soften and the feta to begin melting and blending with the flavors.
- Combine Mixture & Add Spinach: Remove the dishes from the oven and gently stir to mix the melted feta evenly with the cooked vegetables. Add the chopped baby spinach and fold it in until evenly incorporated.
- Add Eggs: Create a small well in the center of each ramekin or four wells if using a large dish. Crack one egg into each well carefully without breaking the yolk.
- Bake with 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 to your preferred doneness.
- Garnish and Serve: Remove from oven and top with optional fresh basil or chives for extra freshness. Serve warm with crusty baguette, toast, or pita for dipping and enjoy.
Notes
- Ramekins should hold at least 10 ounces or more to accommodate the ingredients comfortably.
- If using one baking dish, an 8×8 or 9×11 inch pan is recommended to ensure even cooking.
- For firmer or fully set egg yolks, increase baking time by a few minutes as needed.
- This dish can be prepared ahead up to the point before adding eggs and finished just before serving.
Nutrition
- Serving Size: 1 serving (approximately 1 ramekin or 1/4 of large dish)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 215 mg
