Description
Ingredients
Units
Scale
For the Baked Vegetables:
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 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
- 1 cup chopped baby spinach
For the Eggs:
- 4 large eggs
- Optional for topping – chopped fresh basil or fresh chives
Instructions
- Preheat oven: Preheat oven to 400 degrees F.
- Prepare vegetables: Divide tomatoes, bell pepper, red onion, garlic, and feta cheese among 4 oven-safe dishes. Drizzle olive oil over each dish.
- Season: Combine dried oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle over the vegetables and feta.
- Bake: Bake for 25 minutes, then stir in spinach.
- Add eggs: Create wells in the dishes and crack eggs into them. Bake for an additional 10 minutes.
- Finish: Top with fresh herbs and serve with bread for dipping.
Notes
- Ramekins should hold at least 10 ounces or more.
- If using one baking dish, an 8×8 or 9×11 pan is recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 230mg
