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Baked Feta Eggs Recipe

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4.3 from 2 reviews

Baked Feta Eggs is a deliciously savory and comforting Mediterranean-inspired dish featuring roasted cherry tomatoes, bell peppers, and red onions with creamy baked feta cheese, topped with fresh baby spinach and baked eggs. Perfect for a hearty breakfast or brunch, this recipe combines vibrant flavors and simple ingredients to create a crowd-pleasing meal.

Ingredients

Vegetables

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 cloves minced garlic
  • 1 cup chopped baby spinach

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Oils & 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

Optional Topping

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the vegetables and feta cheese.
  2. Prepare Ingredients in Dishes: If using individual ramekins, divide the cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among the four oven-safe dishes. Drizzle each portion with a tablespoon of olive oil. Alternatively, if using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta cheese in the center. Then drizzle the olive oil over all ingredients.
  3. Mix Spice Blend: In a small bowl, combine the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Stir to mix the spices evenly.
  4. Season Vegetables and Feta: Sprinkle the spice mixture evenly over the feta and the vegetables, distributing it equally among the individual dishes if using ramekins.
  5. Bake Vegetables and Feta: Place the ramekins on a baking sheet or put the large baking dish directly onto the oven rack. Bake for 25 minutes to allow the vegetables to roast and the feta to soften.
  6. Mix in Spinach: Remove the dishes from the oven and gently stir to combine the softened feta with the roasted veggies. Then add the chopped baby spinach and stir until evenly incorporated.
  7. Make Wells in Mixture: Create a small well or indent in the center of each ramekin or make four wells in the large baking dish. Carefully crack one egg into each well.
  8. Bake Eggs: Return the dishes to the oven and bake for an additional 10 minutes until the eggs are cooked to your desired doneness (the whites set and yolks still slightly runny is ideal).
  9. Garnish and Serve: Remove from the oven and top with optional chopped fresh basil or chives. Serve warm with crusty baguette, toast, or pita bread for dipping.

Notes

  • Use oven-safe ramekins or a baking dish to prepare this recipe safely in the oven.
  • Adjust the baking time for eggs to your preference — longer for fully set yolks.
  • Fresh herbs like basil or chives add a bright finishing touch but are optional.
  • This dish pairs wonderfully with crusty breads for scooping up the baked feta and eggs.
  • For a spicier version, increase the red pepper flakes slightly.
  • Spinach can be substituted with kale or Swiss chard if preferred.

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