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Easy Baked Feta Eggs Recipe

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4.1 from 14 reviews

Easy Baked Feta Eggs feature a delightful combination of roasted cherry tomatoes, bell pepper, red onion, garlic, and creamy feta cheese, baked to perfection with herbs and topped with fresh spinach and baked eggs. This savory dish is perfect for a comforting breakfast or brunch, served alongside crusty bread for dipping.

Ingredients

Vegetables and Herbs

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 cloves minced garlic
  • 1 cup chopped baby spinach
  • Optional for topping – chopped fresh basil or fresh chives

Dairy

  • 8 ounces feta cheese

Spices and Oils

  • 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

Proteins

  • 4 large eggs

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the vegetables and feta.
  2. Prepare Vegetables and Feta: If using individual ramekins or oven-safe dishes, divide the cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among four dishes. Drizzle each with a tablespoon of olive oil. For a single large dish, combine the vegetables and garlic in the dish, placing the feta cheese in the center, then drizzle olive oil over everything.
  3. Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir thoroughly to blend the flavors.
  4. Season the Dish: Sprinkle the mixed spices evenly over the feta and vegetables in each dish or spread evenly if using one larger dish.
  5. Bake Vegetables and Feta: Place individual ramekins on a baking sheet or place the large dish directly into the oven. Bake for 25 minutes to allow the vegetables to soften and the feta to warm and start melting.
  6. Mix and Add Spinach: Remove the dishes from the oven and stir gently to combine the feta with the roasted vegetables. Then add the chopped baby spinach and stir it in until evenly distributed.
  7. Create Wells and Add Eggs: Make a small well in the center of each ramekin (or four wells in the large dish). Crack one large egg into each well carefully without breaking the yolk.
  8. Bake to Cook Eggs: Return the dishes to the oven and bake for an additional 10 minutes until the eggs are cooked to your desired doneness, typically with set whites and slightly runny yolks.
  9. Garnish and Serve: Remove from oven, top with optional fresh chopped basil or chives for added freshness and flavor. Serve immediately with crusty baguette, toasted bread, or pita for dipping and enjoying the creamy baked mixture.

Notes

  • Use oven-safe ramekins or a single baking dish depending on your preference for individual servings or one-pot style.
  • Adjust baking times if you prefer your eggs more or less cooked.
  • For a spicier dish, increase the red pepper flakes according to your heat tolerance.
  • Fresh herbs such as basil or chives add vibrant aroma and flavor when sprinkled before serving.
  • This dish pairs well with a simple side salad or fresh fruit for a complete breakfast or brunch.

Find it online: http://bitezly.com/easy-baked-feta-eggs-recipe/