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Baked Feta Eggs Recipe

Baked Feta Eggs Recipe
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Description: These wonderful baked feta eggs with tomatoes and spinach are a delightful breakfast or brunch recipe.

 

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • ½ small red onion, diced
  • 3 cloves minced garlic
  • 8 ounces feta cheese
  • 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
  • 1 cup chopped baby spinach
  • 4 large eggs
  • Optional for topping – chopped fresh basil or fresh chives

Instructions

  1. Preheat oven to 400 degrees F.
  2. If using ramekins or individual serving dishes* – divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
  3. If using one large dish** – combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.
  4. Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine.
  5. Sprinkle the spice mixture over the feta and veggies (divide equally between the four dishes if you are making individual servings).
  6. Place ramekins on a baking sheet before placing them in the oven, or place the baking dish directly in the oven. Bake for 25 minutes.
  7. Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies. Then add the spinach and stir it in till combined.
  8. Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells.
  9. Place dishes back in the oven and bake for an additional 10 minutes.
  10. Top with optional chopped fresh herbs or sliced chives.
  11. Serve with crusty baguette, toast, or pita for dipping.

Notes

*Ramekins should hold at least 10 ounces or more.

**If using one baking dish, I recommend using an 8×8 or 9×11 baking pan.

Nutrition

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