Description
Baked Feta Eggs is a flavorful and hearty dish featuring roasted cherry tomatoes, bell peppers, onions, and feta cheese infused with aromatic herbs. Baked to perfection with eggs cracked on top and finished with fresh greens and optional herbs, this recipe is perfect for a savory breakfast or brunch served with crusty bread for dipping.
Ingredients
Scale
Vegetables and Cheese
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 8 ounces feta cheese
- 1 cup chopped baby spinach
Spices and Oils
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Other
- 4 large eggs
- Optional for topping – chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the vegetables and feta cheese.
- Prepare Ingredients for Baking: If using individual ramekins, evenly divide the tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese among the four oven-safe dishes. Drizzle 1 tablespoon of olive oil over each. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic together, then place the feta cheese in the center. Drizzle all 4 tablespoons of olive oil evenly over the ingredients in the dish.
- Mix the Spices: In a small bowl, combine the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to blend the spices thoroughly.
- Season the Dish: Sprinkle the mixed spices evenly over the feta and vegetables, either dividing equally among ramekins or covering the single baking dish uniformly.
- Bake the Vegetables and Feta: Place the ramekins on a baking sheet or put the baking dish directly into the preheated oven. Bake for 25 minutes to roast the vegetables and start softening the feta.
- Stir and Add Spinach: Remove the dish(es) from the oven and gently stir the ingredients so the feta cheese is incorporated evenly with the roasted vegetables. Add the chopped baby spinach and stir until well combined.
- Create Wells and Add Eggs: Make a well in the center of each ramekin or create four wells in the large baking dish. Crack one egg into each well carefully without breaking the yolk.
- Final Bake: Return the dishes to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your preferred doneness.
- Garnish and Serve: Remove from the oven and sprinkle with optional fresh basil or chives if desired. Serve warm with crusty baguette, toast, or pita bread for dipping.
Notes
- Ramekins used should hold at least 10 ounces or more for ideal portioning.
- If using one baking dish, an 8×8 inch or 9×11 inch pan is recommended for even cooking.
- Adjust baking time to your preferred egg doneness if necessary.
- Fresh herbs such as basil or chives brighten the dish but are optional.
Nutrition
- Serving Size: 1 serving (1 ramekin or 1/4 of dish)
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg
