Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe
This Baked Feta Eggs recipe combines juicy roasted cherry tomatoes, sweet bell peppers, and creamy feta cheese baked to perfection with fresh spinach and eggs. Flavored with garlic and aromatic herbs, this vibrant and nutritious dish is perfect for a hearty breakfast or brunch served with your favorite crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 1 cup baby spinach, chopped
- Optional for topping: chopped fresh basil or fresh chives
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils and Spices
- 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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for roasting and baking the vegetables and eggs evenly.
- Prepare Vegetables and Feta: If using individual ramekins, divide the cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, and feta cheese evenly among four oven-safe dishes. Drizzle one tablespoon of olive oil over each. Alternatively, in one large baking dish, combine the vegetables and garlic, place the feta in the center, and drizzle all olive oil over the ingredients.
- Mix Spices: Combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes in a small bowl. Sprinkle this spice mixture evenly over the feta and vegetables to infuse flavor during baking.
- Bake Vegetables and Feta: Place ramekins on a baking sheet for stability, or place the large baking dish directly on the oven rack. Bake for 25 minutes until the vegetables are roasting and the feta softens.
- Incorporate Spinach: Remove the dishes from the oven and gently stir to mix the feta evenly with the roasted vegetables. Add chopped baby spinach and stir until the spinach is combined and slightly wilted from the residual heat.
- Add Eggs: Create a small well in the center of each ramekin or four wells if using one baking dish. Crack one large egg into each well carefully to keep the yolk intact.
- Final Bake: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain slightly runny for optimal texture.
- Garnish and Serve: Top with freshly chopped basil or chives if desired. Serve warm with crusty baguette, toast, or pita bread for dipping into the flavorful baked eggs and veggies.
Notes
- Ramekins should hold at least 10 ounces to provide enough space for the ingredients and eggs.
- When using a large baking dish, an 8×8 or 9×11 inch pan works best to ensure even cooking.
- The cooking time may slightly vary depending on your oven and dish size, so watch the eggs carefully to avoid overcooking.
- This dish can be prepared ahead to the point before cracking eggs and baked fresh when ready to serve.
