Description
This Baked Feta Eggs recipe is a flavorful and satisfying brunch dish that combines roasted vegetables, creamy feta cheese, and tender baked eggs. Perfectly seasoned with herbs and spices, it offers a delightful balance of textures and tastes, making it an impressive yet easy meal to prepare.
Ingredients
Scale
Vegetables
- 1 cup Cherry or Grape Tomatoes (Use fresh for best flavor.)
- 1 medium Red Bell Pepper (Substitute with yellow or green if desired.)
- 1 medium Red Onion (Sweet onion or shallots can be used.)
- 2 cloves Garlic (Can substitute with 1/4 teaspoon of garlic powder per clove.)
- 2 cups Chopped Baby Spinach (Kale or Swiss chard can also work.)
Dairy
- 8 ounces Feta Cheese (Goat cheese can be used for a lighter flavor.)
Other
- 4 large Eggs (Use fresh eggs for the best flavor.)
- 2 tablespoons Olive Oil (Avocado oil can be used as an alternative.)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Red Pepper Flakes (Adjust according to spice preference.)
- 1/4 cup Chopped Fresh Basil or Chives (Adds freshness to the dish.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the vegetables and feta mixture.
- Prepare Veggies and Feta: Divide the cherry tomatoes, chopped red bell pepper, sliced red onion, minced garlic, and crumbled feta cheese evenly into individual ramekins. Drizzle olive oil over the mixture in each ramekin to add richness and assist in roasting.
- Seasoning Mix: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this seasoning mixture evenly over the contents of each ramekin to infuse the dish with aromatic flavors.
- Bake Initial Mixture: Place the ramekins in the preheated oven and bake for 25 minutes. This step softens the vegetables and starts to mellow the flavors while gently heating the feta.
- Add Spinach: Carefully remove the ramekins and gently stir the ingredients to mix. Add the chopped baby spinach to each ramekin, folding it into the warm vegetable and feta mixture to allow slight wilting.
- Create Wells and Add Eggs: Make small wells in the spinach-veggie-feta mixture in each ramekin. Crack one large egg into each well, making sure the yolk remains intact for optimal texture and appearance.
- Bake Eggs: Return the ramekins to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks are still slightly runny, or cook to your preferred doneness.
- Garnish and Serve: Remove from the oven and garnish each ramekin with freshly chopped basil or chives. Serve warm immediately for a comforting and flavorful brunch experience.
Notes
- You can substitute goat cheese for feta if you prefer a lighter, creamier cheese flavor.
- Adjust the red pepper flakes to control the spice level according to your preference.
- Use fresh herbs like basil or chives right before serving to maximize freshness and aroma.
- This recipe works well with kale or Swiss chard if baby spinach is not available.
- Serve with crusty bread or toast for a complete brunch meal.
