Description
This Baked Feta Eggs recipe combines juicy cherry tomatoes, bell peppers, red onion, and spinach with creamy feta cheese and perfectly baked eggs for a flavorful and nutritious breakfast or brunch dish. Infused with garlic and aromatic herbs like oregano and thyme, this meal is easy to prepare and offers a balanced combination of protein, healthy fats, and vibrant vegetables. Topped with fresh basil or chives, it’s a delightful and visually appealing way to start your day.
Ingredients
Scale
Vegetables
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 1 cup chopped baby spinach
Dairy
- 8 ounces feta cheese
Other
- 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
- 4 large eggs
- Optional for topping – chopped fresh basil or fresh chives
Instructions
- Prepare the vegetables: Preheat your oven to 375°F (190°C). In a baking dish, combine the cherry or grape tomatoes, diced red bell pepper, and diced red onion. Add the minced garlic and chopped baby spinach, mixing everything gently to distribute the ingredients evenly.
- Add the feta and seasonings: Crumble the feta cheese over the vegetable mixture. Drizzle with olive oil, then sprinkle the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes evenly over the top to infuse the dish with herbs and spices.
- Bake the base: Place the baking dish in the oven and bake for about 20 minutes, or until the vegetables begin to soften and the feta cheese starts to brown lightly.
- Add the eggs: Remove the dish carefully from the oven. Create four small wells in the vegetable and feta mixture and crack an egg into each well.
- Bake with eggs: Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks remain soft to your preference.
- Garnish and serve: Remove from oven and sprinkle with optional fresh chopped basil or chives. Serve warm with crusty bread or your choice of side.
Notes
- To avoid overcooked yolks, monitor the baking time when eggs are added.
- Feel free to substitute baby spinach with kale or Swiss chard for variation.
- Use fresh herbs like oregano or thyme if available for more vibrant flavor.
- This dish pairs well with toasted bread or pita for soaking up the juices.
