Description
Baked Feta Eggs is a vibrant and flavorful Mediterranean-inspired dish featuring roasted cherry tomatoes, bell peppers, and onions paired with creamy baked feta cheese. This recipe combines wholesome vegetables, tangy feta cheese, and baked eggs, all seasoned with aromatic herbs and spices. Perfect for a comforting brunch or light dinner, it is easy to prepare and ideal for serving with crusty bread or pita.
Ingredients
Vegetables and Herbs
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
- Optional for topping – chopped fresh basil or fresh chives
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils and 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
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and allow it to fully preheat while you prepare the ingredients.
- Prepare Vegetables and Cheese: If using ramekins or individual serving dishes, evenly divide the cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, and feta cheese among the four dishes. Drizzle 1 tablespoon of olive oil over each dish. If using one large baking dish, combine the tomatoes, bell pepper, onion, and garlic in the dish, place the feta cheese in the center, and drizzle the olive oil over everything.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir to blend the seasoning evenly.
- Season the Dish: Sprinkle the spice mixture evenly over the feta and vegetables in each serving dish or across the single large dish.
- Bake Initial Mixture: Place the ramekins on a baking sheet or set the large baking dish directly onto the oven rack. Bake for 25 minutes until the vegetables are soft and the feta starts to melt.
- Mix in Spinach: Remove the dishes from the oven, stir the contents gently to incorporate the feta evenly with the roasted vegetables, then add the chopped baby spinach and stir until combined.
- Add Eggs: Create wells in the veggie and cheese mixture — one well per serving if using individual dishes, or four wells if using a single dish. Crack one large egg into each well.
- Bake with Eggs: Return the dishes to the oven and bake for an additional 10 minutes, or until the eggs are just set to your liking.
- Finish and Serve: Remove from oven, top with optional chopped fresh basil or chives for added flavor and freshness. Serve warm with crusty baguette, toast, or pita bread for dipping.
Notes
- Use fresh cherry or grape tomatoes for the best burst of flavor and juiciness.
- Ramekins or individual oven-safe dishes make for easy portioning and presentation, but one large baking dish works well too.
- Adjust the baking time slightly if you prefer runnier or firmer egg yolks.
- For a dairy-free version, substitute feta with a plant-based cheese alternative.
- This dish pairs beautifully with fresh herbs like basil or chives for a fragrant finish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
