Description
Baked feta eggs with cherry tomatoes, spinach, and Mediterranean herbs make a flavorful and easy brunch or breakfast. Roasted in one dish for minimal cleanup.
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves minced garlic
8 ounces feta cheese
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
1 cup chopped baby spinach
4 large eggs
Optional: chopped fresh basil or chives for topping
Instructions
1. Preheat oven to 400°F.
2. If using ramekins: divide tomatoes, bell pepper, red onion, garlic, and feta among 4 oven-safe dishes; drizzle each with 1 tbsp olive oil.
3. If using one large dish: combine tomatoes, bell pepper, red onion, and garlic in dish; place feta in center and drizzle olive oil over.
4. Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl; sprinkle over veggies and feta.
5. Bake for 25 minutes.
6. Remove from oven, stir to mix feta and veggies, then add spinach and mix in.
7. Create wells in the mixture and crack eggs into them.
8. Bake an additional 10 minutes, until egg whites are set.
9. Top with optional herbs; serve warm or at room temp with crusty bread, toast, or pita.
Notes
Use ramekins that hold at least 10 oz, or a large baking dish (8×8 or 9×11 inch).
Place ramekins on a baking sheet to prevent spills and ease transfer.
Store leftovers in an airtight container for up to 3 days.
Reheat gently to avoid overcooking the eggs.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast Recipes
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ramekin or ¼ of large dish
- Calories: 373
- Sugar: 6g
- Sodium: 1131mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 236mg