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Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe

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4 from 4 reviews

  • Author: Chef
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Baked Feta Eggs recipe features a delicious Mediterranean-inspired combination of roasted cherry tomatoes, bell pepper, red onion, and creamy feta cheese seasoned with aromatic herbs and spices. After baking the vegetables and feta, fresh baby spinach and eggs are added to the dish and baked until perfectly cooked, resulting in a warm, comforting, and flavorful breakfast or brunch option. Served with fresh herbs and your choice of crusty bread, this dish is easy to prepare yet impressively tasty.

Ingredients

Vegetables and Cheese

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 cloves minced garlic
  • 8 ounces feta cheese
  • 1 cup chopped baby spinach

Seasonings and Oil

  • 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

Eggs

  • 4 large eggs

Optional Toppings

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to get it ready for baking the veggie and feta mixture.
  2. Prepare the baking dishes: If using ramekins or individual dishes, evenly divide the tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese among four oven-safe dishes, drizzling a tablespoon of olive oil over each. If using one large baking dish, combine the vegetables and garlic, place the feta in the center, and drizzle all the olive oil on top.
  3. Mix the spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the feta and vegetables, whether in individual dishes or the large dish.
  4. Bake the vegetable-feta mixture: Arrange ramekins on a baking sheet or place the large baking dish directly on the oven rack. Bake for 25 minutes to allow the vegetables to soften and flavors to meld.
  5. Incorporate the spinach: Remove the dishes from the oven and stir gently to combine the baked veggies and feta evenly. Add the chopped baby spinach and mix it in until combined.
  6. Add the eggs: Create a well in the center of each ramekin, or four wells if using a single large dish. Carefully crack one large egg into each well.
  7. Finish baking: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain slightly runny, or to your desired doneness.
  8. Garnish and serve: Remove from the oven, then top with optional chopped fresh basil or chives for a bright, fresh finish. Serve warm with crusty baguette, toast, or pita for dipping.

Notes

  • You can use ramekins for individual servings or one large baking dish for a family-style presentation.
  • Adjust red pepper flakes to your preferred spice level.
  • Make sure to use oven-safe dishes to avoid damage during baking.
  • Serve immediately for the best texture of runny yolks; bake longer if firmer eggs are preferred.
  • Substitute baby spinach with kale or arugula if desired.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/baked-feta-eggs-with-cherry-tomatoes-and-spinach-recipe/