Description
This Baked Feta Eggs recipe is a flavorful and comforting dish combining juicy cherry tomatoes, sweet bell pepper, aromatic herbs, and creamy baked feta cheese, topped with perfectly baked eggs. It’s an easy one-dish meal baked in the oven, ideal for breakfast, brunch, or a light dinner, served with crusty bread for dipping.
Ingredients
Scale
Vegetables
- 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
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils & Seasonings
- 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
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the vegetables, feta, and eggs.
- Prepare Veggies and Feta: If using individual ramekins, evenly divide the tomatoes, bell pepper, red onion, minced garlic, and feta cheese among 4 oven-safe dishes. Drizzle each with 1 tablespoon olive oil. If using one larger baking dish (8×8 or 9×11 recommended), combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over everything.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the feta and vegetables, whether divided across individual dishes or over the large dish.
- Bake Veggies and Feta: Place the prepared ramekins on a baking sheet or put the large dish directly onto the oven rack. Bake for 25 minutes until the vegetables are softened and the feta starts to melt.
- Combine and Add Spinach: Remove from the oven and gently stir the mixture so the melted feta incorporates evenly with the veggies. Fold in the chopped baby spinach until combined.
- Create Wells for Eggs: Make a small well in the center of each individual dish or four wells in the large dish, then crack one egg into each well.
- Final Bake: 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 if desired.
- Garnish and Serve: Remove from the oven and sprinkle with optional chopped fresh basil or chives. Serve warm with crusty baguette, toast, or pita bread for dipping.
Notes
- Ramekins used should hold at least 10 ounces or more to ensure enough room for ingredients and eggs.
- For single dish preparations, an 8×8 or 9×11 inch baking pan works best to fit all ingredients evenly.
- You can adjust spices according to taste, adding more red pepper flakes for extra heat or reducing salt if desired.
- This dish can be prepared ahead by assembling the vegetables and cheese, then refrigerated until ready to bake.
Nutrition
- Serving Size: 1 serving (1 ramekin or 1/4 of dish)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 210mg
