If you’re looking for a hearty, flavorful, and visually stunning breakfast or brunch option, this Baked Feta Eggs recipe is about to become your new favorite.
Packed with the tangy creaminess of feta, the freshness of cherry tomatoes and spinach, and the perfect balance of spices, this dish is a true crowd-pleaser. Plus, it’s incredibly easy to make and comes together in just 45 minutes, making it ideal for both relaxed weekend mornings and special occasions.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of feta cheese, roasted vegetables, and perfectly baked eggs is a flavor explosion.
- Healthy and Nutritious: Loaded with protein, healthy fats, and veggies, this dish is as good for your body as it is for your taste buds.
- Customizable: Whether you want to add more veggies, play around with spices, or top it off with fresh herbs, this recipe is versatile enough to suit your preferences.
- Minimal Prep: With only 10 minutes of prep time, the oven does most of the work for you.
So grab your ramekins or baking dish and let’s dive into this irresistible Baked Feta Eggs recipe!
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious dish:
- 2 cups cherry or grape tomatoes: These add a burst of sweetness and juiciness.
- 1 red bell pepper, diced: For a touch of sweetness and crunch.
- ½ small red onion, diced: Adds a mild, savory flavor.
- 3 cloves minced garlic: Because garlic makes everything better.
- 8 ounces feta cheese: The star of the show! Its tangy creaminess ties the dish together.
- 4 tablespoons olive oil: For roasting and enhancing flavors.
- 1 teaspoon dried oregano: Brings a Mediterranean flair.
- 1 teaspoon sea salt: Enhances all the natural flavors.
- ½ teaspoon dried thyme: Adds earthy undertones.
- ½ teaspoon ground black pepper: For a subtle kick.
- ½ teaspoon red pepper flakes: Optional but great for a little heat.
- 1 cup chopped baby spinach: A nutrient-packed addition.
- 4 large eggs: To create those luscious baked yolks.
- Optional toppings: Fresh basil or chives for garnish.
Step-by-Step Instructions
1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures your veggies roast evenly and your eggs bake to perfection.
2. Prep Your Baking Dish(es)
You can make this recipe in individual ramekins (at least 10 ounces each) or in a single baking dish (8×8 or 9×11 inches).
- For Ramekins: Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly between four oven-safe ramekins. Drizzle each with 1 tablespoon of olive oil.
- For One Dish: Combine the tomatoes, bell pepper, red onion, and garlic in the baking dish. Place the feta block in the center and drizzle everything with olive oil.
3. Add Spices
In a small bowl, mix the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend evenly over the feta and veggies.
4. Roast the Veggies and Feta
Place your ramekins on a baking sheet (to make transferring easier) or put your baking dish directly into the oven. Roast for 25 minutes until the tomatoes burst and the feta softens.
5. Add Spinach and Stir
Remove the dishes from the oven and stir everything together so the feta is evenly mixed with the veggies. Add the chopped spinach and stir again until well combined.
6. Add Eggs and Bake Again
Using a spoon, create a well in the center of each ramekin or four wells in the large baking dish. Crack an egg into each well. Return to the oven and bake for an additional 10 minutes or until the egg whites are set but the yolks remain slightly runny.
7. Garnish and Serve
Once out of the oven, sprinkle fresh basil or chives on top for an extra pop of flavor and color. Serve immediately with crusty baguette slices, toast, or pita bread for dipping into that creamy feta-and-yolk goodness.
Tips for Success
- Don’t Overbake the Eggs: Keep an eye on the eggs during the second bake. Overbaking can result in firm yolks instead of that luscious runny texture.
- Customize Your Veggies: Feel free to swap out or add other vegetables like zucchini, mushrooms, or kale.
- Make It Spicier: If you love heat, increase the red pepper flakes or add a drizzle of hot sauce before serving.
- Meal Prep Friendly: You can roast the veggies and feta ahead of time and simply add eggs when you’re ready to bake.
Nutritional Information
This recipe yields four servings with approximately:
- Calories: 373 per serving
- Total Fat: 31g (12g saturated)
- Cholesterol: 236mg
- Carbohydrates: 10g (2g fiber, 6g sugar)
- Protein: 16g
Perfect Pairings
Pair your Baked Feta Eggs with these sides for an unforgettable meal:
- A refreshing side salad with arugula and lemon vinaigrette.
- Freshly brewed coffee or a mimosa for brunch vibes.
- A bowl of fresh fruit like berries or sliced melons for added sweetness.
Why This Recipe Is a Must-Try
This Baked Feta Eggs recipe is more than just food; it’s an experience. The aroma of roasted garlic and herbs filling your kitchen, the vibrant colors of fresh veggies, and the golden yolks oozing over creamy feta create a dish that’s as satisfying to make as it is to eat. Whether you’re hosting brunch or treating yourself to a cozy morning meal, this recipe will leave everyone asking for seconds—and the recipe!
So what are you waiting for? Gather your ingredients and treat yourself to this Mediterranean-inspired masterpiece today!
PrintBaked Feta Eggs
Description: These wonderful baked feta eggs with tomatoes and spinach are a delightful breakfast or brunch recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 1 teaspoons dried oregano
- 1 teaspoons 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 for topping – chopped fresh basil or fresh chives
Instructions
- Preheat oven to 400 degrees F.
- If using ramekins or individual serving dishes* – divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
- If using one large dish** – combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.
- Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine.
- Sprinkle the spice mixture over the feta and veggies (divide equally between the four dishes if you are making individual servings).
- Place ramekins on a baking sheet before placing them in the oven, or place the baking dish directly in the oven. Bake for 25 minutes.
- Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies. Then add the spinach and stir it in till combined.
- Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells.
- Place dishes back in the oven and bake for an additional 10 minutes.
- Top with optional chopped fresh herbs or sliced chives.
- Serve with crusty baguette, toast, or pita for dipping.
Notes
*Ramekins should hold at least 10 ounces or more.
**If using one baking dish, I recommend using an 8×8 or 9×11 baking pan.
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 6g
- Sodium: 1131mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 236mg
