Description
A flavorful and easy baked feta eggs recipe combining roasted cherry tomatoes, bell pepper, onions, and garlic with creamy feta cheese and fresh spinach, all baked to perfection and topped with perfectly cooked eggs. This Mediterranean-inspired dish is ideal for a protein-packed breakfast or brunch, delivering a harmonious blend of savory, tangy, and herbaceous flavors.
Ingredients
Scale
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 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
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the eggs.
- Prepare Vegetables: In a baking dish, combine the cherry tomatoes, diced red bell pepper, diced red onion, and minced garlic. Drizzle with olive oil and toss together with dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes to evenly coat the veggies with seasoning.
- Add Feta Cheese: Place the block of feta cheese in the center of the vegetable mixture, nestling it among the tomatoes and peppers for roasting.
- Roast Vegetables and Feta: Roast the vegetables and feta in the preheated oven for about 25 minutes, or until the tomatoes are bursting and the feta is softened and slightly golden on top.
- Add Spinach and Make Wells: Remove the baking dish from the oven. Stir in the chopped baby spinach gently around the feta and vegetables. Create four small wells in the mixture for the eggs.
- Crack Eggs: Crack one large egg into each well, being careful not to break the yolks.
- Bake Eggs: Return the baking dish to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still runny, or to your desired doneness.
- Garnish and Serve: Remove from the oven and optionally sprinkle chopped fresh basil or chives on top for a fresh finish. Serve immediately while warm.
Notes
- You can substitute baby spinach with kale or arugula based on preference.
- Adjust the red pepper flakes quantity to suit your spice tolerance.
- For a dairy-free option, omit the feta and add avocado slices after baking.
- This dish pairs wonderfully with crusty bread or pita for dipping.
- Leftovers can be refrigerated for up to 2 days but are best eaten fresh.
