Name: Baked Feta Eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes; 1 red bell pepper, diced; ½ small red onion, diced; 3 cloves garlic, minced; 8 ounces feta cheese; 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; 1 cup chopped baby spinach; 4 large eggs; Optional: chopped fresh basil or fresh chives

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Short Description

Baked Feta Eggs is a vibrant and savory breakfast or brunch dish that combines juicy cherry tomatoes, bell pepper, red onion, garlic, and creamy feta cheese, all perfectly baked and topped with runny eggs. It’s served straight from the oven, ideal for dipping with crusty bread—a delightful and easy crowd-pleaser.

Why You’ll Love This Recipe

Effortless to prepare: Just toss ingredients, bake, and enjoy—minimal hands-on time.
Flavor-packed: Tangy tomatoes, aromatic spices, and rich feta create a symphony of taste.
Versatile presentation: Serve in individual ramekins or a single baking dish—great for families or gatherings.
Nutritious & balanced: Fresh veggies, protein-rich eggs and cheese, plus healthy fats from olive oil.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat oven to 400 °F (200 °C).
For individual servings: Divide the cherry tomatoes, diced bell pepper, red onion, garlic, and feta between four oven-safe ramekins or dishes. Drizzle 1 tbsp of olive oil over each.
For one large dish: Combine the tomatoes, bell pepper, red onion, and garlic in a single baking dish. Place the feta block in the center and drizzle olive oil over the veggies and cheese.
In a small bowl, whisk together dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend evenly over the feta and vegetables.
Place ramekins on a baking sheet (if using) or put the baking dish directly in the oven. Bake for 25 minutes.
Remove from oven and stir gently to incorporate the softened feta into the vegetables. Add chopped spinach and stir until wilted and combined.
Create a small well in each ramekin or four indentations in the large dish. Crack one egg into each well.
Return to the oven and bake for an additional 10 minutes, or until egg whites are set but yolks remain slightly runny.
Remove from oven and top with chopped fresh basil or chives if desired.
Serve immediately with crusty baguette, toast, or pita for dipping.

Servings and Timing

Serves: 4 people
Prep time: 10 minutes
Bake time: 35 minutes total (25 minutes before adding eggs, 10 minutes after)
Total time: Approximately 45 minutes

Variations

Spicy kick: Increase red pepper flakes or add sliced jalapeños.
Vegetarian twist: Substitute feta with goat cheese or halloumi for a different flavor.
Add protein: Stir in crumbled cooked sausage or diced cooked chicken before baking.
Herb upgrade: Mix fresh rosemary or thyme with the spice blend for extra aroma.
Greens swap: Replace spinach with kale, Swiss chard, or arugula for varied texture.

Storage/Reheating

Refrigeration: Store leftovers (without eggs) in an airtight container for up to 3 days.
Reheating: Reheat in a 350 °F oven until warmed through. If eggs are included, microwave individual servings gently so yolks don’t overcook.
Freezing: Not recommended, as the texture of the vegetables and cheese may change.

FAQs

1. Can I make this ahead of time?

Yes—prepare the base (tomatoes, peppers, onion, garlic, feta, spices) up to a day ahead. Cover and refrigerate. Bake and add eggs just before serving.

2. Can I use a different type of cheese?

You can swap feta with goat cheese, halloumi, or ricotta salata—each will offer a unique flavor profile.

3. What temperature should the eggs be baked to?

Cook until egg whites are set but yolks remain slightly runny, about 10 minutes at 400 °F. For firmer yolks, bake an extra 1–2 minutes, watching closely.

4. Can I make this vegan?

To make it vegan, omit the eggs and feta. Add plant-based cheese or tofu cubes, and stir in chickpeas for protein after baking veggies.

5. How can I reduce sodium?

Use low-sodium or no-salt-added feta, and reduce the added salt in the spice blend.

6. Is this recipe gluten-free?

Yes—just ensure your bread for dipping is gluten-free or skip it altogether.

7. Can I use canned diced tomatoes instead of fresh?

Fresh tomatoes give the best texture, but you can substitute one 14‑oz can of diced tomatoes (drained) in a pinch.

8. What bread pairs best with this?

Crusty baguette, toasted sourdough slices, or warm pita all work beautifully to scoop up the baked mixture and runny eggs.

9. Can I double the recipe for a crowd?

Absolutely! Use two large baking dishes or eight ramekins. You may need an extra 5 minutes of bake time for larger volume.

10. Is this recipe keto-friendly?

Yes—the dish itself (excluding bread) is low in carbs and high in fat and protein, making it a good fit for a keto diet.

Conclusion

Baked Feta Eggs is a simple yet stunning dish that brings together bright vegetables, creamy cheese, and perfectly baked eggs—all with minimal effort. Versatile, flavorful, and satisfying, it’s a recipe you’ll return to time and again for breakfast, brunch, or light dinner.

Ezabella