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Easy Baked Feta Eggs Recipe

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4 from 61 reviews

EASY Baked Feta Eggs is a flavorful and simple baked egg dish featuring roasted cherry tomatoes, bell peppers, onions, garlic, and creamy feta cheese, perfectly seasoned with herbs and spices. This Mediterranean-inspired breakfast or brunch recipe is enhanced with fresh spinach and baked to perfection, topped with optional fresh herbs, and served with crusty bread for an inviting meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 cloves garlic, minced
  • 1 cup chopped baby spinach

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Oils and Seasonings

  • 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 Toppings

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees F to prepare for baking the vegetables and feta cheese.
  2. Prepare Individual or Single Baking Dishes: If using ramekins or individual oven-safe dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly into 4 dishes. Drizzle 1 tablespoon of olive oil over each. Alternatively, if using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic, place the feta cheese in the center, and drizzle all the olive oil over the ingredients.
  3. Mix Seasonings: In a small bowl, mix together dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mix evenly over the feta and vegetable mixture in your 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, allowing the tomatoes and peppers to soften and the feta to start melting.
  5. Combine Spinach and Feta with Veggies: Remove the baking dishes from the oven and stir the contents gently so the feta blends evenly with the roasted veggies. Add chopped baby spinach and stir until well combined.
  6. Create Wells and Add Eggs: Make a small well in the center of each individual dish or four wells if using a single dish. Crack one egg into each well carefully, ensuring the yolk remains whole.
  7. Second Bake for Eggs: Return the dishes to the oven and bake for 10 more minutes, enough time to cook the eggs to your preferred doneness with set whites and slightly runny yolks.
  8. Add Fresh Herb Toppings: Once baked, top each serving with optional chopped fresh basil or chives for a fresh, aromatic finish.
  9. Serve: Serve hot with crusty baguette slices, toast, or pita bread for dipping into the creamy baked feta and runny eggs.

Notes

  • For a slower egg cook, reduce the second baking time and check eggs frequently to avoid overcooking.
  • If you prefer runnier yolks, check eggs earlier than 10 minutes.
  • Use oven-safe ramekins or a baking dish that can comfortably hold the ingredients without spilling.
  • Leftovers can be refrigerated and gently reheated, but eggs are best enjoyed fresh.
  • Feel free to customize with other herbs such as thyme or rosemary for added flavor variations.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/easy-baked-feta-eggs-recipe/