Description
This Baked Feta Eggs recipe is a vibrant and flavor-packed brunch delight featuring roasted cherry tomatoes, bell peppers, onions, garlic, and creamy feta cheese, baked together with fresh spinach and finished with perfectly baked eggs. It’s a wholesome, easy-to-make dish that combines Mediterranean flavors and a comforting texture, ideal for a satisfying breakfast or brunch.
Ingredients
Scale
Vegetables
- 1 cup Cherry or Grape Tomatoes
- 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 (or 1/2 teaspoon garlic powder as substitute)
- 2 cups Chopped Baby Spinach (kale or Swiss chard also work)
Dairy
- 8 ounces Feta Cheese (goat cheese can be a lighter alternative)
- 4 large Eggs (fresh for best flavor)
Oils & Herbs
- 2 tablespoons Olive Oil (avocado oil can be used)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Red Pepper Flakes (optional, adjust for spice)
- 1/4 cup Chopped Fresh Basil or Chives
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the vegetables and cheese.
- Prepare Ramekins: Divide the cherry or grape tomatoes, chopped bell pepper, diced red onion, minced garlic, and crumbled feta cheese evenly into individual ramekins or oven-safe dishes. Drizzle the olive oil evenly over each.
- Season Vegetable Mixture: In a small bowl, mix dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes to create a flavorful seasoning blend. Sprinkle this mixture over the vegetables and cheese in the ramekins.
- Initial Bake: Place the ramekins in the preheated oven and bake for 25 minutes, allowing the vegetables to soften and the feta to become golden and slightly melted.
- Add Spinach: Remove the ramekins from the oven carefully. Stir the baked ingredients gently to combine, then add the chopped baby spinach evenly across each ramekin.
- Add Eggs: Using a spoon, create small wells in the vegetable and cheese mixture in each ramekin. Crack one large egg into each well, ensuring the yolks remain intact.
- Final Bake: 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 to your preferred doneness.
- Garnish and Serve: Once baked, remove from the oven and garnish each ramekin with the chopped fresh basil or chives to add a fresh herbal note. Serve warm for a delicious brunch experience.
Notes
- Substitute goat cheese for feta for a lighter, tangier option.
- Adjust red pepper flakes according to your preferred spice level.
- Use fresh herbs like basil or chives to enhance the dish’s freshness before serving.
- For a different green, substitute spinach with kale or Swiss chard.
- Serve with crusty bread or toasted baguette slices to complement the creamy eggs and veggies.
- Use individual ramekins for easy portion control and attractive presentation.
