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Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe

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4.2 from 24 reviews

Baked Feta Eggs is a flavorful Mediterranean-inspired breakfast or brunch dish featuring roasted cherry tomatoes, bell peppers, red onion, and feta cheese, baked to perfection with aromatic herbs and spices. Topped with fresh baby spinach and baked eggs, it’s a satisfying, nutritious, and visually appealing meal perfect served with crusty bread for dipping.

Ingredients

Vegetables and Aromatics

  • 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

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

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

Optional Garnish

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the vegetables and feta mixture.
  2. Prepare Individual or Large Baking Dish: If using ramekins or individual dishes, divide tomatoes, bell pepper, onion, garlic, and feta evenly into four oven-safe dishes, drizzling each with 1 tablespoon olive oil. If using one large baking dish, combine tomatoes, bell pepper, onion, and garlic, place the feta in the center, and drizzle all with olive oil.
  3. Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the feta and vegetables, distributing equally if using individual dishes.
  4. Bake Vegetables and Feta: Arrange ramekins on a baking sheet or place your baking dish directly in the oven and bake for 25 minutes, allowing the vegetables to roast and the feta to soften and blend with the flavors.
  5. Combine and Add Spinach: Remove from oven and stir the mixture well to combine the softened feta with the roasted vegetables. Add chopped baby spinach and stir until evenly incorporated.
  6. Create Wells and Add Eggs: Make a well in the middle of each ramekin or four wells if using one large dish. Crack one egg into each well.
  7. Bake with Eggs: Return the dishes to the oven and bake for an additional 10 minutes, until the egg whites are set and yolks reach your desired doneness.
  8. Garnish and Serve: Remove from oven, garnish with optional chopped fresh basil or chives, and serve immediately. Pair with crusty baguette, toast, or pita for dipping.

Notes

  • Adjust baking time for eggs according to preferred yolk consistency; less time for runny yolks, more for firm.
  • Use oven-safe ramekins for individual servings or a large ceramic or glass baking dish for a communal dish.
  • Fresh herbs like basil or chives add a bright finish but can be omitted if unavailable.
  • This dish pairs well with crusty bread for scooping the baked mixture and eggs.
  • Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.

Find it online: https://justsosavory.com/baked-feta-eggs-with-cherry-tomatoes-and-spinach-recipe/