Easy Baked Feta Eggs

Why You’ll Love This Recipe

This dish is easy to make yet impressive enough for entertaining. The baked vegetables create a naturally sweet, savory base, while feta adds rich creaminess and tang. The eggs cook gently in the oven, giving you a luscious, soft texture that pairs perfectly with crusty bread for dipping. It’s also a versatile recipe you can switch up the veggies, spices, and herbs to match your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cherry or grape tomatoes
• 1 red bell pepper, diced
• ½ small red onion, diced
• 3 cloves garlic, minced
• 8 ounces feta cheese
• 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
• 1 cup chopped baby spinach
• 4 large eggs
• Optional: chopped fresh basil or fresh chives for topping

Directions

1. Preheat oven to 400°F (200°C).
2. In a baking dish, combine cherry tomatoes, diced bell pepper, red onion, garlic, olive oil, oregano, thyme, red pepper flakes, sea salt, and black pepper. Toss well to coat.
3. Add the block or crumbled feta cheese to the center of the dish, nestling it among the vegetables.
4. Roast in the oven for 20–25 minutes, until vegetables are softened and slightly caramelized.
5. Remove from the oven and stir in chopped spinach until just wilted.
6. Make four small wells in the mixture and crack an egg into each.
7. Return to the oven and bake for 6–9 minutes, or until eggs are cooked to your desired doneness (soft yolks are ideal).
8. Garnish with fresh basil or chives, if desired, and serve warm with crusty bread or pita.

Servings and timing

This recipe makes 2–4 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Add sliced zucchini, mushrooms, or eggplant for more vegetables.
• Use goat cheese instead of feta for a creamier flavor.
• Add a pinch of smoked paprika for a smoky depth.
• Swap spinach for kale or arugula.
• Stir in cooked chickpeas or white beans for extra protein.

Storage/Reheating

Baked feta eggs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warm. Eggs may firm up upon reheating, so consider removing them before storage and cooking fresh eggs when serving leftovers.

FAQs

Can I make this without eggs?

Yes, simply bake the vegetables and feta until golden, then serve as a warm dip or topping for toast.

What type of feta works best?

A block of feta in brine gives the creamiest, richest flavor, but crumbled feta also works.

Can I use frozen spinach?

Yes, thaw it first and squeeze out excess moisture before adding.

How do I know when the eggs are done?

Bake until the whites are set and the yolks are still slightly soft, unless you prefer fully cooked yolks.

Can I make this dish spicy?

Increase the red pepper flakes or add fresh chopped chili for extra heat.

Is this recipe gluten-free?

Yes, as long as it’s served without bread or with gluten-free bread.

Can I prepare the vegetables in advance?

Yes, roast the vegetables and feta ahead of time, then reheat and add eggs just before serving.

What’s the best bread to serve with this?

Crusty baguette, sourdough, or warm pita bread are excellent choices.

Can I use other cheeses?

Yes, try goat cheese, ricotta, or queso fresco for a different twist.

Is it okay to cook this in a cast-iron skillet?

Absolutely it can go straight from oven to table and keeps the dish warm longer.

Conclusion

Baked feta eggs are a flavorful, wholesome, and visually stunning dish that brings together roasted vegetables, creamy feta, and perfectly baked eggs. Whether for a cozy breakfast, a weekend brunch, or a light dinner, this recipe is simple to prepare yet delivers a rich, satisfying taste with every bite.

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