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Baked Feta Eggs Recipe

Baked Feta Eggs Recipe
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★★★★★

5.1 from 8 reviews

Baked Feta Eggs is a flavorful and hearty breakfast dish featuring cherry tomatoes, bell pepper, red onion, garlic, and creamy feta cheese baked together and topped with eggs and fresh spinach. This Mediterranean-inspired recipe is perfectly seasoned with herbs and spices, making it a delicious and nutritious way to start your day, served with your favorite bread for dipping.

Ingredients

Scale

Vegetables and Herbs

  • 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
  • Optional for topping – chopped fresh basil or fresh chives

Dairy

  • 8 ounces feta cheese

Oils and Spices

  • 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

Eggs

  • 4 large eggs

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure a hot baking environment for perfectly cooked vegetables and eggs.
  2. Prepare vegetables and feta in dishes: If using individual ramekins, divide the cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among 4 oven-safe dishes. Drizzle one tablespoon of olive oil over each dish. If using one large baking dish, combine the tomatoes, bell pepper, onion, and garlic evenly, placing the feta cheese in the center, then drizzle the olive oil over everything.
  3. Mix spices: In a small bowl, stir together the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend evenly over the feta and vegetables, ensuring all portions get the flavor.
  4. Bake the vegetable and feta mixture: Place the ramekins on a baking sheet or put the large baking dish directly into the oven. Bake for 25 minutes, allowing the vegetables to soften and the feta to begin melting.
  5. Stir in spinach: Remove the baking dishes from the oven and gently stir the mixture so the feta blends evenly with the vegetables. Add the chopped baby spinach and stir again until evenly combined and slightly wilted.
  6. Create wells and add eggs: Using a spoon, make a well in the center of each ramekin or four wells in the large dish. Carefully crack an egg into each well, ensuring the yolks stay intact.
  7. Final baking: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks are to your preferred doneness.
  8. Garnish and serve: Top with optional chopped fresh basil or fresh chives for extra flavor and color. Serve immediately with crusty baguette, toast, or pita bread for dipping into the rich, cheesy tomato mixture and runny eggs.

Notes

  • If you prefer, use a grated block of feta instead of chunks for easier mixing.
  • You can adjust the red pepper flakes to control the heat level according to your taste.
  • For a dairy-free version, substitute feta with a vegan cheese alternative.
  • Serving with toasted bread enhances the dish by adding a crunchy texture for dipping.
  • Individual ramekins help with portion control and make for attractive individual servings.

Nutrition

Keywords: baked feta eggs, Mediterranean breakfast, eggs and feta, baked eggs with vegetables, healthy breakfast recipe

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