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Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe

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4.8 from 21 reviews

A flavorful and easy-to-make baked feta eggs recipe combining roasted vegetables, creamy feta, and baked eggs, perfect for a savory breakfast or brunch.

Ingredients

Vegetables and Cheese

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • ½ small red onion, diced
  • 3 cloves minced garlic
  • 8 ounces feta cheese
  • 1 cup chopped baby spinach

Seasonings and Oil

  • 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 and Optional Toppings

  • 4 large eggs
  • Optional for topping – chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the vegetables and eggs.
  2. Prepare Vegetables and Feta: If using ramekins or individual dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese equally among 4 oven-safe dishes. Drizzle 1 tablespoon of olive oil over each dish. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta cheese in the center. Drizzle the olive oil evenly over the feta and vegetables.
  3. Mix Spices: In a small bowl, combine the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mixture over the feta and vegetables, dividing equally if using individual dishes.
  4. Bake Vegetables and Feta: Place the ramekins on a baking sheet or the large baking dish directly in the oven. Bake for 25 minutes until vegetables are softened and feta is slightly browned.
  5. Combine and Add Spinach: Remove dishes from the oven and gently stir the mixture to combine the baked feta with the vegetables evenly. Add the chopped baby spinach and stir until combined.
  6. Add Eggs: Create a well in the center of each ramekin or four wells in the large baking dish. Crack one egg into each well.
  7. Bake Eggs: Return the dishes to the oven and bake for an additional 10 minutes until the egg whites are set but yolks still runny or cooked to your preference.
  8. Serve and Garnish: Remove from oven and top with optional chopped fresh basil or fresh chives. Serve warm with crusty baguette, toast, or pita bread for dipping.

Notes

  • You can use either individual ramekins or a single large baking dish depending on your preference and serving style.
  • Adjust the baking time for eggs according to how runny or firm you want the yolks.
  • Feel free to substitute baby spinach with kale or arugula for different flavors.
  • Serve with crusty bread like a baguette or pita to soak up the delicious juices.
  • For a milder dish, reduce or omit the red pepper flakes.

Find it online: https://dishesbydiana.com/baked-feta-eggs-with-cherry-tomatoes-and-spinach-recipe/