Print

Baked Feta Eggs Recipe

Print Recipe

★★★★★

4.4 from 794 reviews

This Baked Feta Eggs recipe is a vibrant and flavorful Mediterranean-inspired dish featuring roasted cherry tomatoes, bell pepper, red onion, garlic, and creamy feta cheese, topped with fresh spinach and baked eggs. It’s perfect for a hearty breakfast, brunch, or light dinner, served with crusty bread for dipping.

Ingredients

Scale

Vegetables and 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

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Pantry & Spices

  • 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

  1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure it reaches the perfect temperature for roasting the vegetables and baking the eggs.
  2. Prepare Vegetables and Feta: If using individual ramekins, divide the cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among four oven-safe dishes. Drizzle each with 1 tablespoon of olive oil. Alternatively, if using one large baking dish, combine the tomatoes, bell pepper, onion, and garlic together and place the feta cheese in the center. Drizzle all with olive oil.
  3. Mix Spices: In a small bowl, combine the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend evenly over the feta and vegetables in all dishes.
  4. Bake Vegetables and Feta: Place individual ramekins on a baking sheet or put the large baking dish directly on the oven rack. Bake for 25 minutes, allowing the vegetables to soften and the feta to soften and start melting.
  5. Combine Ingredients: Remove the dishes from the oven and gently stir to combine the feta with the roasted vegetables, creating a creamy mixture. Stir in the chopped baby spinach until evenly incorporated.
  6. Add Eggs: Create a small well in the center of each ramekin or four wells if using a large baking dish. Crack one egg into each well, making sure the yolk stays intact.
  7. Bake 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 for best texture.
  8. Garnish and Serve: Remove from the oven and top with optional fresh chopped basil or chives. Serve warm with crusty baguette, toast, or pita bread for dipping and enjoying the flavorful sauce.

Notes

  • Use fresh, high-quality feta for the best flavor and creaminess.
  • The baking time for eggs may vary depending on oven and desired yolk doneness; check after 8 minutes.
  • Feel free to add other vegetables like zucchini or mushrooms to the mixture if desired.
  • This dish is great for make-ahead meal prep; assemble in advance and bake when ready to eat.
  • Serve with extra olive oil or chili flakes for added heat and richness.

Keywords: baked feta eggs, Mediterranean breakfast, baked eggs with feta and tomatoes, healthy brunch recipe, vegetarian baked eggs

Find it online: https://nayabaker.com/baked-feta-eggs-recipe/