Description
This delicious Baked Feta Eggs recipe combines juicy cherry tomatoes, sweet bell pepper, and savory feta baked to perfection with fresh spinach and eggs. It’s a flavorful, easy-to-make dish perfect for breakfast, brunch, or a light dinner. The feta cheese melts to creamy goodness while the eggs bake to tender perfection with runny yolks, all seasoned with herbs and spices for a Mediterranean-inspired meal.
Ingredients
Scale
Vegetables & Herbs
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
- Optional: Chopped fresh basil or chives for garnish
Cheese & Eggs
- 8 ounces feta cheese
- 4 large eggs
Seasonings & Oils
- 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
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the dish evenly.
- Prepare the Base: In an oven-safe dish, combine the cherry tomatoes, diced bell pepper, red onion, and minced garlic. Place the block of feta cheese in the center of the dish and drizzle everything with olive oil for flavor and moisture.
- Season the Dish: Mix the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes together, then sprinkle this seasoning blend evenly over the vegetables and feta to enhance the flavors.
- Bake Vegetables & Feta: Place the dish in the preheated oven and bake for 25 minutes until the vegetables are tender and the feta cheese has softened and started to melt.
- Add Spinach: Carefully remove the baking dish from the oven and stir in the chopped baby spinach, allowing it to wilt slightly from the residual heat.
- Add the Eggs: Make four small wells in the vegetable and feta mixture. Crack one egg into each well, evenly spacing them across the dish.
- Final Bake: Return the dish to the oven and bake for an additional 10 minutes, or until the egg whites are fully set but the yolks remain runny for a perfect texture.
- Garnish & Serve: Once baked, sprinkle chopped fresh basil or chives on top for a burst of freshness. Serve the dish warm, ideally with crusty bread for dipping into the creamy feta and runny egg yolks.
Notes
- You can substitute baby spinach with kale or arugula if preferred.
- For firmer egg yolks, extend the final bake time by a couple of minutes.
- This dish pairs wonderfully with toasted baguette or pita bread.
- Adjust red pepper flakes to control the spice level according to taste.
