Baked Feta Eggs with Spinach and Tomatoes

Start your day with a Mediterranean-inspired breakfast that’s both comforting and flavorful. These Baked Feta Eggs with Spinach and Tomatoes combine creamy feta, sweet roasted tomatoes, vibrant bell peppers, and hearty spinach with perfectly baked eggs. It’s elegant enough for a brunch gathering yet simple enough for a weeknight breakfast or light lunch.

Whether baked in individual ramekins for presentation or in one large dish for easy sharing, this dish brings color, flavor, and nutrition to the table. The combination of roasted veggies and soft, creamy feta makes every bite irresistible.

If you’re looking for easy baked egg recipes, Mediterranean-style breakfasts, or feta egg bakes, this recipe is your go-to.

Why You’ll Love This Recipe

• Packed with flavor – Creamy feta, roasted tomatoes, and fresh spinach create a savory, balanced dish
• Simple and customizable – Swap veggies or cheese to suit your taste
• Elegant but easy – Looks impressive but requires minimal effort
• Perfect for breakfast, brunch, or a light lunch

Ingredients

• 2 cups cherry or grape tomatoes – Roasted until they burst with sweetness
• 1 red bell pepper, diced – Substitute yellow or orange for extra color
• ½ small red onion, diced – Adds a mild, savory bite
• 3 garlic cloves, minced – For depth of flavor
• 8 ounces feta cheese – Creamy and tangy, perfect when melted
• 4 tablespoons olive oil – Coats veggies and helps them roast beautifully
• 1 teaspoon dried oregano – Classic Mediterranean herb
• 1 teaspoon sea salt (or kosher salt) – Enhances all flavors
• ½ teaspoon dried thyme – Adds subtle earthiness
• ½ teaspoon ground black pepper – Gentle warmth
• ½ teaspoon red pepper flakes – Mild heat
• 1 cup baby spinach, chopped – Stirred in at the end for freshness
• 4 large eggs – Baked to your preferred doneness
• Optional toppings – Fresh parsley, basil, green onions, or chives

How to Make Baked Feta Eggs with Spinach and Tomatoes

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prep the Veggies and Feta

• For ramekins: Divide tomatoes, bell pepper, red onion, garlic, and feta evenly into 4 oven-safe dishes.
• For a large dish: Combine all ingredients in an 8×8 or 9×11-inch baking pan, placing the block of feta in the center.

Add Olive Oil and Seasoning

• Drizzle olive oil over each ramekin or the large dish.
• In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the veggies and feta.

Bake the Veggies and Feta

• Place ramekins on a sheet pan to catch spills and make handling easier.
• Bake for 25 minutes, until tomatoes are roasted and feta is soft and golden.

Add Spinach

• Remove from oven, stir the mixture to break up the feta and blend with veggies.
• Fold in chopped spinach until combined.

Add the Eggs

• Create small wells in each ramekin or four wells in the large dish. Crack one egg into each well.

Bake the Eggs

• Return to the oven and bake for 10 minutes (adjust 8–10 minutes for soft yolks or longer for firmer yolks) until egg whites are set.

Finish and Serve

• Garnish with fresh herbs or chives.
• Serve warm or at room temperature with toasted bread, pita, or baguette for dipping.

Tips for Success

• Use a sheet pan under ramekins to prevent spills.
• Choose ramekins that hold at least 10 ounces for individual portions.
• Adjust the second bake time to customize egg doneness.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave or oven; best enjoyed fresh.

Variations & Substitutions

• Cheese Swap: Use goat cheese or Boursin for a different flavor profile.
• Onions: Replace red onion with green onions or shallots.
• Veggies: Swap tomatoes or bell peppers for zucchini, leeks, or mushrooms.

Serving Suggestions

• Pair with toasted crusty bread, pita, or baguette
• Serve with a side salad for a light lunch
• Add avocado slices for extra creaminess
• Garnish with additional fresh herbs for vibrant flavor

FAQs

Can I make this in advance?
Yes, prep the veggies and feta ahead, but bake the eggs just before serving for best results.

Can I bake all in one dish?
Absolutely — just adjust the number of wells for eggs.

How do I get runny yolks?
Bake for 8–10 minutes, keeping a close eye on the eggs.

Can I make this dairy-free?
Substitute feta with a plant-based cheese or omit entirely.

How long will leftovers last?
Store in the fridge for up to 3 days and reheat gently.

Conclusion

These Baked Feta Eggs with Spinach and Tomatoes are a flavorful, nutritious, and visually stunning way to start your day. With creamy feta, roasted veggies, and perfectly baked eggs, this Mediterranean-inspired dish is versatile enough for breakfast, brunch, or even a light lunch.

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