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Baked feta eggs with spinach and tomatoes in a ramekin on a plate with bread

Baked Feta Eggs

Recipe by Mya Williams

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  • Total Time45 minutes
  • Yield4 servings 1x

Baked Feta Eggs with tomatoes, peppers, spinach, and creamy feta baked together for an easy Mediterranean breakfast or brunch.

Ingredients

Scale
  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 cloves garlic, minced
  • 8 ounces feta cheese, cut into chunks
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt (or kosher salt)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 1 cup chopped baby spinach
  • 4 large eggs
  • Optional toppings: chopped fresh basil, parsley, or chives

Instructions

  1. Preheat your oven to 400 degrees F. If using ramekins or small baking dishes, place four of them on a rimmed baking sheet for easier handling.
  2. If using ramekins, divide the tomatoes, diced red bell pepper, diced red onion, minced garlic, and chunks of feta cheese evenly among the four oven safe dishes. Drizzle 1 tablespoon of olive oil over each ramekin.
  3. If using one larger baking dish (such as an 8×8 or 9×11 inch pan), combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle all 4 tablespoons of olive oil over the vegetables and feta.
  4. In a small bowl, stir together the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the feta and vegetables in the ramekins or over the single baking dish.
  5. Place the baking sheet with ramekins in the oven, or place the baking dish directly on the oven rack. Bake for 25 minutes, until the tomatoes have started to burst and the feta is soft and lightly golden at the edges.
  6. Carefully remove the dishes from the oven and place them on a heat safe surface. Stir the contents of each ramekin, or the large dish, so the softened feta mixes with the roasted vegetables.
  7. Add the chopped baby spinach and stir it through the hot feta and vegetable mixture until it wilts and is evenly combined.
  8. Use the back of a spoon to create a small well in the center of each ramekin. If using one dish, make four wells spaced evenly across the pan.
  9. Crack one egg into each well, being careful not to break the yolk if you prefer it soft. Return the ramekins or baking dish to the oven.
  10. Bake for an additional 8 to 10 minutes, or until the egg whites are set and no longer translucent. The yolks can remain slightly runny if you like.
  11. Remove the Baked Feta Eggs from the oven and let them rest for a couple of minutes. Top with chopped fresh herbs or sliced chives if desired, and serve warm with crusty bread, toast, or pita for dipping.

Notes

  • Storage: Let the Baked Feta Eggs cool to room temperature, then cover the baking dish with plastic wrap or transfer portions to airtight containers. Store in the refrigerator for up to 3 days. Reheat gently in a low oven or in the microwave in short bursts until warm. The eggs will firm up when reheated, so the texture will be more like a baked egg casserole.
  • Substitutions: Crumbled feta can replace a block of feta if needed. Goat cheese or soft herbed cheese like Boursin can be used instead of feta for a different flavor. Swap red onion for sliced green onions or thinly sliced shallots. Tomatoes and peppers can be swapped for zucchini, leeks, or other sweet peppers.
  • Make Ahead: You can roast the vegetables and feta ahead of time and store them in the refrigerator. When you are ready to serve, reheat the mixture, stir in spinach, add the eggs, and bake until the eggs are set. This keeps the vegetables and cheese flavorful while baking the eggs fresh.
  • Tips: Place ramekins on a baking sheet to catch any spills and make moving them easier. Choose dishes that hold at least 10 ounces per serving. Watch the eggs toward the end of baking so the whites set but the yolks do not overcook unless you prefer them firm.
  • Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and portion sizes. For the most accurate values, use a nutrition calculator with your exact products.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Mediterranean

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

Find it online: https://www.alldietmeals.com/baked-feta-eggs/