Description
These Baked Feta Eggs are a Mediterranean-inspired dish with creamy melted feta, fresh vegetables, and perfectly baked eggs. It’s an easy and flavorful breakfast or brunch recipe that’s versatile and perfect for any occasion. Made with simple ingredients, it’s also ideal for meal prep.
Ingredients
For the Vegetables and Feta:
2 cups cherry or grape tomatoes, halved
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese (block or crumbled)
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
For the Eggs:
4 large eggs
Instructions
-
Preheat the Oven:
Preheat your oven to 400°F (200°C). -
Prepare the Vegetables:
In your dish (individual ramekins or one large baking dish), combine the halved tomatoes, diced bell pepper, diced onion, and minced garlic. Drizzle with 2 tablespoons of olive oil and toss to combine. -
Add the Feta:
Place the block or crumbled feta in the center of the vegetables. -
Season:
Sprinkle the oregano, salt, thyme, black pepper, and red pepper flakes over the feta and vegetables. Drizzle the remaining 2 tablespoons of olive oil over the top. -
Bake the Vegetables and Feta:
Place the dish in the oven and bake for 25 minutes, until the vegetables are soft and the feta is beginning to melt. -
Add Spinach and Eggs:
Stir in the chopped spinach, creating small wells in the vegetable mixture. Crack the eggs into these wells. -
Bake Again:
Return the dish to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks are still runny. -
Serve:
Garnish with fresh herbs, and serve with crusty bread or pita for dipping.
Notes
Cheese Swap: Try using goat cheese or Boursin for a different flavor twist.
Vegetable Variations: You can substitute zucchini, leeks, or sweet peppers based on your preference.
Herb Options: Fresh basil or parsley can also be added for a fresh finish.
