Name: Baked Feta Eggs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup grape or cherry tomatoes; 1 red bell pepper, chopped; 1/2 red onion, thinly sliced; 2 cloves garlic, minced; 3/4 cup crumbled feta cheese; 4 large eggs; 1 cup baby spinach; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon sea salt or kosher salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; Optional toppings: chopped fresh parsley, sliced green onions, diced chives

Description

A warm, Mediterranean-inspired baked egg dish with juicy roasted tomatoes, creamy feta, and fresh spinach—comforting and flavorful for breakfast or brunch.

Ingredients

1 cup grape or cherry tomatoes

1 red bell pepper, chopped

1/2 red onion, thinly sliced

2 cloves garlic, minced

3/4 cup crumbled feta cheese

4 large eggs

1 cup baby spinach

2 tablespoons olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon sea salt or kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

Optional toppings: chopped fresh parsley, sliced green onions, diced chives

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Instructions

Preheat the oven to 400°F (200°C).
Choose individual ramekins or one 8×8–9×11 inch baking dish.
Divide the tomatoes, bell pepper, red onion, garlic, and feta evenly among the dishes. Drizzle with olive oil.
Mix oregano, thyme, salt, pepper, and red pepper flakes; sprinkle over the vegetables and cheese.
Bake for 25 minutes, until vegetables are softened.
Remove from oven and stir in baby spinach until just wilted and combined.
Make wells in the mixture (one per ramekin or four in the large dish) and crack an egg into each well.
Bake for an additional 10 minutes, or until egg whites are set and yolks are still slightly runny.
Garnish with parsley, green onions, or chives if desired.
Serve warm or at room temperature with crusty bread, toast, or pita.

Notes

Use goat cheese or herbed cheese as a feta alternative.
Try zucchini, mushrooms, or kale as veggie variations.
Spice it up with cayenne or jalapeños.
Make a scrambled version by mixing eggs and cheese before baking.
Store leftovers in the fridge for 3–4 days; reheat at 350°F for 10–12 minutes or microwave 1–2 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 520mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 13g
Cholesterol: 210mg