Description
This vibrant Baked Feta Eggs recipe combines oven-roasted vegetables with creamy feta cheese and silky baked eggs. Bursting with Mediterranean flavors from oregano, thyme, and red pepper flakes, this wholesome dish is perfect for breakfast, brunch, or a light dinner. It’s easy to prepare, requiring only baking time, and can be customized with fresh herbs and your choice of bread or pita for serving.
Ingredients
Scale
Vegetables and Cheese
- 1 cup grape or cherry tomatoes
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 3/4 cup crumbled feta cheese
- 1 cup baby spinach
Seasonings and Oil
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Eggs
- 4 large eggs
Optional Toppings
- Chopped fresh parsley
- Sliced green onions
- Diced chives
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the vegetables and eggs evenly.
- Prepare baking dishes: Use individual ramekins or a single 8×8 to 9×11 inch baking dish to hold the mixture during baking.
- Arrange vegetables and feta: Evenly divide the tomatoes, chopped bell pepper, thinly sliced red onion, minced garlic, and crumbled feta cheese among the chosen dishes. Drizzle each with olive oil.
- Season the mixture: Combine dried oregano, dried thyme, salt, black pepper, and red pepper flakes; sprinkle this blend over the vegetables and feta to infuse the dish with aromatic Mediterranean flavors.
- Bake vegetables and cheese: Place the dishes in the oven and bake for 25 minutes until the vegetables are soft and the cheese is warmed through.
- Add spinach: Remove the dishes from the oven and gently stir in the baby spinach until it just wilts and is well combined with the baked mixture.
- Create wells for eggs: Using a spoon, make small wells in the vegetable and feta mixture – one well per ramekin, or four wells in the larger dish. Crack one large egg into each well.
- Bake eggs: Return the dishes to the oven and bake an additional 10 minutes, or until the egg whites are set but the yolks remain slightly runny for a creamy texture.
- Garnish and serve: Sprinkle with optional fresh parsley, sliced green onions, or diced chives to brighten the dish before serving.
- Serving suggestions: Serve the baked feta eggs warm or at room temperature, accompanied by crusty bread, toast, or pita to scoop up all the flavorful goodness.
Notes
- You can use a single large baking dish if you do not have ramekins, just make wells for eggs accordingly.
- For firmer yolks, bake eggs longer, or shorten baking time for runnier yolks.
- Feel free to swap baby spinach for kale or Swiss chard as preferred.
- Leftovers can be refrigerated and gently reheated in the oven for best texture.
- This dish pairs beautifully with a fresh green salad or olives for a Mediterranean-inspired meal.
