Description
Baked Feta Eggs is a vibrant Mediterranean-inspired dish featuring roasted cherry tomatoes, bell peppers, onions, and feta cheese baked together and topped with fresh baby spinach and perfectly baked eggs. The dish is seasoned with aromatic herbs and spices, making it a delicious and nourishing option for breakfast or brunch.
Ingredients
Scale
For the Base:
- 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
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
For the Eggs:
- 1 cup baby spinach, chopped
- 4 large eggs
Optional Toppings:
- Chopped fresh basil or chives
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 400°F (200°C). Select your baking dish—either an 8×8 or 9×11-inch baking pan for a single large dish or four individual ramekins for separate servings.
- Arrange the Base Ingredients: For individual ramekins, evenly divide the cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, and feta cheese among the four dishes. Drizzle each with 1 tablespoon of olive oil. If using a large dish, combine the tomatoes, bell pepper, onion, and garlic in the baking dish, place the feta cheese in the center, and drizzle with olive oil evenly.
- Add Seasonings and Bake: In a small bowl, mix together dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes (if using). Sprinkle this seasoning blend evenly over the vegetables and feta. Place ramekins on a baking sheet for easier handling or put the large dish directly into the oven. Bake for 25 minutes until the vegetables have softened and the feta begins to melt.
- Incorporate Spinach and Add Eggs: Remove the dish from the oven and gently stir the mixture to combine the melted feta and vegetables. Add chopped baby spinach and stir until well distributed. Create four small wells in the base mixture, then crack one large egg into each well.
- Bake the Eggs: Return the baking dish or ramekins to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain slightly runny for a creamy texture.
- Garnish and Serve: Once baked, top the eggs with chopped fresh basil or chives for a pop of color and fresh flavor. Serve hot alongside crusty baguette, toast, or pita bread for a delightful dipping experience.
Notes
- You can customize the vegetable base by adding zucchini or olives for extra flavor.
- For firmer yolks, extend the final baking time by a few minutes.
- If preferred, substitute baby spinach with kale or arugula.
- Serve immediately to enjoy the best texture and flavor.
- This dish pairs wonderfully with a light salad for a complete meal.
