Description
Baked Feta Eggs is a delightful and savory breakfast or brunch dish combining roasted cherry tomatoes, bell peppers, red onions, fresh spinach, and creamy feta cheese, all baked together with eggs. This Mediterranean-inspired recipe is enhanced with garlic, olive oil, and aromatic dried herbs, delivering a perfect balance of flavors and textures served warm with crusty bread or toasted pita.
Ingredients
Scale
Vegetables
- 1 cup cherry tomatoes, halved
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup baby spinach
Dairy
- 1 block feta cheese (about 7 ounces) or crumbled equivalent
- 4 large eggs
Oils & Seasonings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure the vegetables roast perfectly and the eggs bake evenly.
- Prepare Vegetables and Feta: In ramekins or a baking dish, combine the halved cherry tomatoes, diced red onion, minced garlic, and diced red bell pepper. Crumble or slice the feta cheese and add it to the mixture.
- Season and Oil: Drizzle everything generously with extra virgin olive oil. Sprinkle in dried oregano, thyme, salt, black pepper, and red pepper flakes. Stir gently to combine all ingredients without breaking up the feta too much.
- Roast the Mixture: Place the ramekins or baking dish on a baking sheet and roast in the preheated oven for 20–25 minutes. Look for blistered tomatoes and softened feta as signs of readiness.
- Add Spinach: Remove the dish from the oven and stir in the baby spinach, letting it wilt quickly from the residual heat.
- Add Eggs: Create a small well in the center of the vegetable and feta mixture in each ramekin or in the dish. Carefully crack one egg into each well, keeping the yolks intact.
- Bake Eggs: Return the dish or ramekins to the oven and bake for an additional 8–10 minutes. For set egg whites with runny yolks, check at around the 9-minute mark and adjust timing based on preference.
- Rest and Garnish: Remove from the oven and let the dish rest for a couple of minutes. Garnish with fresh herbs, chopped chives, or a sprinkle of chili flakes for extra flavor and heat.
- Serve: Serve the baked feta eggs hot, accompanied by crusty bread or toasted pita to scoop up the flavorful mixture.
Notes
- Use fresh, large eggs for best texture and flavor.
- You can adjust red pepper flakes for a milder or spicier kick.
- Substitute spinach with kale or arugula for a different leafy green option.
- Leftovers can be refrigerated and gently reheated, though eggs are best fresh.
- Adding fresh herbs like parsley or basil at the end enhances freshness.
