Description
Baked Feta Eggs is a delightful Mediterranean-inspired breakfast or brunch dish featuring juicy cherry tomatoes, sweet bell peppers, and tangy feta cheese baked together with aromatic herbs and topped with perfectly baked eggs. This easy-to-make, savory meal pairs wonderfully with crusty bread for dipping and adds a satisfying burst of flavors to your morning routine.
Ingredients
Scale
Vegetables & Herbs
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 1 cup chopped baby spinach
- Optional for topping – chopped fresh basil or fresh chives
Dairy
- 8 ounces feta cheese
Oils & Spices
- 4 tablespoons olive oil
- 1 teaspoons dried oregano
- 1 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Others
- 4 large eggs
Instructions
- Preheat oven: Set your oven to 400 degrees Fahrenheit to preheat, ensuring it’s hot and ready for baking the dish evenly.
- Prepare vegetables and cheese: If making individual servings, divide the tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese equally into four oven-safe ramekins or dishes. Drizzle each with a tablespoon of olive oil. For a large batch, combine all the veggies in one baking dish, place feta cheese in the center, and drizzle olive oil over the entire mixture.
- Mix spices: In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes together. Sprinkle this spice blend evenly over the feta and vegetable mixture to infuse the dish with robust flavors.
- Bake first phase: Place ramekins on a baking sheet or directly place the large baking dish in the oven. Bake for 25 minutes until vegetables are softened and feta cheese is melting.
- Incorporate spinach: Remove the dishes from the oven and stir the contents carefully to combine the feta with the vegetables evenly. Add chopped baby spinach and stir gently to mix through the warm veggie and cheese base.
- Create wells and add eggs: Make a small well or four wells depending on your dish in the center of the mixture. Crack one large egg into each well, preparing it for the final baking step.
- Second baking phase: Return dishes to the oven and bake for an additional 10 minutes, until the egg whites are set but yolks remain slightly runny or cooked to your preference.
- Garnish and serve: Top with freshly chopped basil or chives if desired. Serve the baked feta eggs hot, paired with crusty baguette, toast, or pita bread for dipping and enjoying the rich, flavorful sauce.
Notes
- Ramekins should be at least 10 ounces or larger to accommodate ingredients properly without spilling during baking.
- When using one baking dish, an 8×8 or 9×11 inch pan works best for even cooking.
- You can adjust the red pepper flakes for more or less heat based on your spice preference.
- For a vegetarian diet, ensure the feta cheese is made with microbial rennet.
- This dish is perfect for meal prep and can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1 serving (1 ramekin or 1/4 of large dish)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 185mg
