Name: Baked Feta Eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes; 1 red bell pepper, diced; ½ small red onion, diced; 3 cloves garlic, minced; 8 oz block feta cheese; 4 tbsp olive oil; 1 tsp dried oregano; 1 tsp sea salt; ½ tsp dried thyme; ½ tsp ground black pepper; ½ tsp red pepper flakes; 1 cup baby spinach, roughly chopped; 4 large eggs; Optional toppings: chopped fresh basil or chives

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Enjoy a warm, Mediterranean-inspired dish that combines creamy feta, vibrant veggies, and perfectly baked eggs—all in one skillet or individual ramekins.

Baked Feta Eggs

Why You’ll Love This Recipe

I love how effortlessly this dish comes together with minimal prep yet delivers such bold and satisfying flavors. I find it perfect for breakfast, brunch, or even a light dinner. The creamy feta, tender vegetables, and baked eggs create a deliciously comforting and colorful meal. It’s also easy to personalize with my favorite herbs or veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 oz block feta cheese
4 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp dried thyme
½ tsp ground black pepper
½ tsp red pepper flakes
1 cup baby spinach, roughly chopped
4 large eggs
Optional toppings: chopped fresh basil or chives

Directions

I start by preheating the oven to 400°F (200°C).
Then I layer the tomatoes, bell pepper, red onion, garlic, and the block of feta in the center of either individual ramekins or a larger baking dish. I drizzle it all with olive oil.
I mix the oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl and sprinkle the mix over the veggies and cheese.
I bake the mixture for 25 minutes, until the vegetables are softened and the feta starts to melt.
After taking it out of the oven, I stir in the spinach until it wilts slightly.
I make a well around the feta and crack an egg into each dish.
I return everything to the oven for another 10 minutes, or until the egg whites are set but yolks remain soft.
To finish, I top with fresh herbs and serve warm with crusty bread or pita.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes

Variations

I sometimes swap feta for goat cheese or a herbed cheese spread.
I like to change up the veggies—zucchini, leeks, or mushrooms are great options.
For a crowd, I double the ingredients and bake in a larger dish. When making a smaller batch, I cut everything in half.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm them gently in the oven or microwave just until heated through, so the eggs don’t overcook.

FAQs

Can I prepare this recipe ahead of time?

Yes, I usually bake the vegetables and feta first, then add the eggs later when I’m ready to serve. It makes breakfast or brunch a breeze.

Can I freeze leftovers?

I don’t recommend freezing because the eggs and feta can change texture, but the veggie base freezes well if stored before adding the eggs.

What if I don’t have ramekins?

No problem—I use a regular baking dish like an 8×8 or 9×11 inch pan and portion it out after baking.

How do I know when eggs are done?

I check that the egg whites are set but still have a slight jiggle. They continue cooking slightly after removing from the oven.

Can I add other proteins?

Yes, I sometimes stir in leftover cooked lentils or chickpeas to add plant-based protein and a bit more texture.

Conclusion

This baked feta eggs recipe is one of my favorites for a quick, flavorful, and nourishing meal. It’s so versatile and easy to adjust based on what I have on hand. I always enjoy how the creamy feta pairs with the tender vegetables and rich baked eggs—it’s comfort food at its best.