Description
This Baked Feta Eggs recipe combines vibrant Mediterranean flavors with creamy baked feta cheese and perfectly cooked eggs. Fresh cherry tomatoes, bell pepper, onion, garlic, and herbs create a savory base that complements the rich, tangy feta. Topped with fresh spinach and optional herbs, this dish makes a hearty and nutritious breakfast or brunch option, serving four.
Ingredients
Scale
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: chopped fresh basil or fresh chives for topping
Cheese
- 8 ounces feta cheese
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
Eggs
- 4 large eggs
Instructions
- Preheat and prepare vegetables: Preheat your oven to 375°F (190°C). In a baking dish, combine the cherry tomatoes, diced red bell pepper, diced red onion, and minced garlic. Drizzle with 2 tablespoons of olive oil and sprinkle with dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Toss everything gently to coat evenly.
- Bake the vegetables and feta: Place the block of feta cheese in the center of the vegetable mixture in the baking dish. Drizzle the remaining 2 tablespoons of olive oil over the feta. Bake in the preheated oven for 25 minutes, or until the tomatoes have softened and started to burst, and the feta is warmed through and slightly golden on top.
- Add spinach and crack eggs: Remove the baking dish from the oven carefully. Stir in the chopped baby spinach gently into the tomato mixture around the feta. Create four small wells in the vegetables and carefully crack one egg into each well without breaking the yolks.
- Bake eggs until set: Return the baking dish to the oven and bake for an additional 8-10 minutes, or until the egg whites are cooked through but the yolks are still soft and slightly runny, or cook longer if you prefer firmer yolks.
- Garnish and serve: Remove from the oven and let cool slightly. Garnish with optional fresh chopped basil or chives if desired. Serve warm, scooping out portions of the baked feta, vegetables, and eggs onto plates. Enjoy with crusty bread or pita on the side if you like.
Notes
- Make sure to use a baking dish large enough to hold the vegetable mixture and feta with some space around to crack eggs.
- You can adjust the red pepper flakes amount to control the spiciness of the dish.
- For a dairy-free or vegan alternative, substitute feta with plant-based cheese and eggs with tofu scramble, but this will change the texture and flavor.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently in the oven.
