Description
This Baked Feta Eggs with Tomatoes and Spinach is a flavorful and satisfying Mediterranean-inspired breakfast or brunch dish. It features roasted cherry tomatoes, bell peppers, onions, and garlic with creamy feta cheese, topped with fresh spinach and baked eggs. The dish is seasoned with oregano, thyme, and red pepper flakes for a balanced herbaceous and slightly spicy kick. Perfect for a nutritious and comforting meal, served warm with your favorite bread for dipping.
Ingredients
Scale
Vegetables and Cheese
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 8 ounces feta cheese
- 1 cup chopped baby spinach
Seasonings and 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
Eggs
- 4 large eggs
Optional Toppings
- Chopped fresh basil or chives
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the eggs.
- Prepare Ingredients: Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among four 10-ounce oven-safe ramekins. Drizzle 1 tablespoon of olive oil over each ramekin. Alternatively, combine the tomatoes, bell pepper, red onion, and garlic in an 8×8 or 9×11 baking dish. Place the feta in the center and drizzle all the olive oil over the veggies and cheese.
- Season: In a small bowl, mix the oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the feta and vegetables if using ramekins, or over the whole mixture in the baking dish.
- Bake: Place the ramekins on a baking sheet for easy handling or place the baking dish directly in the oven. Bake for 25 minutes to roast the vegetables and soften the feta cheese.
- Add Spinach and Stir: Remove the dish from the oven and stir to mix the softened feta into the roasted vegetables. Add the chopped baby spinach and stir until the spinach is well combined with the mixture.
- Add Eggs: Create wells in each ramekin or four wells in the baking dish by making small indentations in the vegetable and feta mixture. Crack one large egg into each well carefully, ensuring the yolks remain intact.
- Finish Baking: Return the dish 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 perfect, creamy texture.
- Garnish and Serve: Remove from the oven and optionally top with chopped fresh basil or chives. Serve hot alongside crusty baguette, toast, or pita bread for dipping and enjoying the delicious runny yolks mixed with the roasted veggies and feta.
Notes
- For a firmer egg yolk, bake for an additional 2-3 minutes until the yolk is cooked to your preference.
- You can substitute baby spinach with kale or Swiss chard for a different leafy green flavor.
- Using ramekins allows for easy portion control and personal servings, perfect for entertaining.
- Serve with warm rustic bread to soak up the flavorful juices.
- Leftovers can be refrigerated and reheated gently in the oven to preserve the texture of the eggs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
