Baked Feta Eggs with Spinach and Tomatoes Recipe
Baked feta eggs with spinach and tomatoes are a delicious and savory breakfast or brunch dish. Fresh cherry tomatoes, bell pepper, red onion, garlic, and creamy feta cheese are baked together with aromatic herbs, then topped with fresh spinach and eggs baked to perfection. This recipe serves four and pairs wonderfully with crusty bread for a comforting and nutritious start to the day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 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
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
- Optional for topping – chopped fresh basil or fresh chives
Dairy
- 8 ounces feta cheese
- 4 large eggs
Pantry Ingredients 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the ingredients.
- Prepare Veggies and Cheese: If using individual ramekins, divide the cherry tomatoes, diced red bell pepper, red onion, minced garlic, and feta cheese evenly among four oven-safe dishes. Drizzle one tablespoon of olive oil over each dish. If using one large baking dish, combine the vegetables in the dish and place the feta cheese in the center, then drizzle all olive oil over the veggies and feta.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the cheese and vegetables in each dish or across the single baking dish.
- Bake Vegetables and Feta: Place ramekins on a baking sheet (or the baking dish directly) and bake in the preheated oven for 25 minutes, allowing the vegetables to soften and the feta cheese to melt slightly.
- Incorporate Spinach: Remove the dishes from the oven and stir to mix the feta evenly with the vegetables. Add the chopped baby spinach and stir to combine, ensuring the spinach slightly wilts into the warm mixture.
- Add Eggs: Create one well in the center of each ramekin or four wells in the single dish. Crack one large egg into each well, carefully balancing the whites and yolks.
- 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.
- Garnish and Serve: Remove from the oven and optionally top with chopped fresh basil or chives. Serve immediately with crusty baguette, toast, or pita for dipping.
Notes
- Ramekins used should hold at least 10 ounces or more to accommodate the ingredients without overflow.
- For a single baking dish option, an 8×8 or 9×11 inch pan is recommended for even cooking and easy portioning.
- You can adjust the red pepper flakes to moderate the spiciness according to preference.
- Using fresh herbs for garnish enhances flavor and presentation but is optional.
