Baked Feta Eggs
A delightful dish of creamy feta, fresh vegetables, and rich eggs, perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables and Cheese
- 2 cups cherry or grape tomatoes
- 1 medium red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
Spices 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
- 1 cup chopped baby spinach
Eggs
- 4 large eggs
Optional Toppings
- chopped fresh basil or fresh chives
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- If using individual ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese among them. Drizzle each with a tablespoon of olive oil.
- For a large dish, mix the tomatoes, bell pepper, onion, and garlic in the dish. Place the feta in the center and drizzle with olive oil.
- In a small bowl, mix the dried oregano, salt, thyme, black pepper, and red pepper flakes.
- Sprinkle this spice mix over the veggies and feta.
Baking
- Place ramekins on a baking sheet or the large dish in the oven. Bake for 25 minutes.
- When done, stir the mixture to combine the feta with the vegetables. Add spinach and stir until mixed.
- Create a well in the center of each ramekin, or four in the large dish, and crack an egg into each well.
- Bake for another 10 minutes until the eggs are just set.
Serving
- Top with your choice of fresh herbs and serve with crusty baguette, toast, or pita for dipping.
Notes
Be careful not to overbake the eggs; they should be just set for the best texture. You can mix and match the vegetables based on what you have on hand. For a creamier texture, use a bit more olive oil or add a splash of cream before baking.