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Baked Feta Eggs Recipe

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★★★★★

4.6 from 64 reviews

Baked Feta Eggs is a vibrant and flavorful Mediterranean-inspired breakfast or brunch dish featuring roasted cherry tomatoes, bell peppers, red onions, garlic, and creamy baked feta cheese. Topped with fresh spinach and baked eggs, this easy one-pan meal is perfectly seasoned with oregano, thyme, and red pepper flakes. It’s deliciously served with crusty bread for dipping.

Ingredients

Scale

Vegetables & Cheese

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 cloves garlic, minced
  • 8 ounces feta cheese
  • 1 cup chopped baby spinach

Seasonings & Oil

  • 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

Other

  • 4 large eggs
  • Optional: chopped fresh basil or fresh chives for topping

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees F to prepare for baking the vegetables, cheese, and eggs.
  2. Prepare Vegetables and Cheese: If using individual ramekins, evenly distribute tomatoes, bell pepper, onion, garlic, and feta cheese among 4 oven-safe dishes and drizzle each with 1 tablespoon olive oil. Alternatively, if using one large baking dish, combine all the vegetables and garlic in the dish and nestle the feta cheese in the center. Drizzle olive oil evenly over everything.
  3. Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mixture over the feta and vegetables, ensuring it is evenly distributed across all dishes.
  4. Bake the Vegetables and Feta: Place the ramekins on a baking sheet or put the large baking dish directly into the oven. Bake at 400 degrees F for 25 minutes until the vegetables soften and the feta softens and begins to meld with the veggies.
  5. Incorporate Spinach: Remove the dishes from the oven and stir well to mix the baked feta evenly among the vegetables. Then fold in the chopped baby spinach until fully combined.
  6. Add the Eggs: Create a small well or indentation in the middle of each ramekin or four wells in the large dish. Carefully crack one egg into each well.
  7. Bake the Eggs: Return the dishes to the oven and bake for an additional 10 minutes, or until the eggs are set to your liking (with slightly runny or fully cooked yolks depending on preference).
  8. Garnish and Serve: Remove from the oven and optionally top with freshly chopped basil or chives. Serve immediately with crusty baguette, toast, or pita bread for dipping into the flavorful baked mixture.

Notes

  • If you prefer runny yolks, watch the eggs closely during the last bake and remove them a bit earlier.
  • Feel free to add other herbs like thyme or rosemary for variation.
  • This dish can be prepared in advance up to the point before adding the eggs, then baked fresh when ready to serve.
  • Using a cast iron skillet or ceramic baking dish works well if ramekins are unavailable.

Keywords: baked feta eggs, vegetarian breakfast, Mediterranean breakfast, baked eggs, feta cheese recipe, tomato and feta bake

Find it online: https://tastygenius.com/baked-feta-eggs-recipe/