Description
Baked Feta Eggs is a vibrant and savory dish combining juicy cherry tomatoes, bell pepper, onion, garlic, and creamy feta, topped with runny eggs. It’s an easy, flavorful, and nutritious recipe perfect for breakfast or brunch.
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
Instructions
- Preheat oven to 400 °F (200 °C).
- For individual servings, divide tomatoes, bell pepper, onion, garlic, and feta between four ramekins. Drizzle 1 tbsp olive oil over each.
- For one large dish, combine vegetables in a baking dish, place feta in the center, and drizzle with olive oil.
- Whisk oregano, sea salt, thyme, black pepper, and red pepper flakes together, and sprinkle over the dish.
- Bake for 25 minutes.
- Remove from oven, stir to combine feta with vegetables, and add chopped spinach.
- Create wells and crack one egg into each.
- Bake for another 10 minutes, until whites are set but yolks are runny.
- Top with fresh basil or chives if desired and serve with bread.
Notes
- Prep the vegetable base in advance and refrigerate up to one day.
- Use low-sodium feta to reduce salt content.
- For a vegan version, use plant-based cheese and omit eggs.
- Fresh tomatoes yield better texture than canned.
- Not suitable for freezing due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
