Description
Wholesome baked feta eggs with juicy tomatoes, vibrant spinach, and flavorful bell peppers. Perfect for breakfast, brunch, or a light lunch, Mediterranean-inspired, creamy, and nutritious.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 garlic cloves, minced
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt (or kosher salt)
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 cup baby spinach, chopped
- 4 large eggs
- Optional toppings: chopped fresh parsley, basil, green onions, or chives
Instructions
- Preheat oven to 400°F (200°C).
- If using ramekins: divide tomatoes, bell pepper, red onion, garlic, and feta into 4 oven-safe dishes. If using one large dish, combine in an 8×8 or 9×11-inch pan with feta block in the center.
- Drizzle olive oil over each ramekin or over the large dish.
- Mix oregano, salt, thyme, black pepper, and red pepper flakes, and sprinkle evenly over veggies and feta.
- Bake for 25 minutes until tomatoes are roasted and feta is soft and golden.
- Carefully stir in chopped spinach.
- Create wells for eggs and crack one egg into each well.
- Bake an additional 10 minutes until egg whites are set and yolks are slightly soft.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
- Use a baking sheet under ramekins to catch spills.
- Adjust second bake time for preferred yolk doneness (8–10 min for soft, longer for firm).
- Store leftovers in the fridge for up to 3 days; reheat gently.
- Optional substitutions: goat cheese, Boursin, or other veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean