Name: Baked Feta Eggs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes; 1 red bell pepper, diced; ½ small red onion, diced; 3 cloves minced garlic; 1 cup chopped baby spinach; 8 ounces feta cheese; 4 large eggs; 1 teaspoon dried oregano; 1 teaspoon sea salt; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; ½ teaspoon red pepper flakes; 4 tablespoons olive oil; Optional for topping – chopped fresh basil or fresh chives

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Introduction

This Baked Feta Eggs recipe is a vibrant and flavorful dish perfect for breakfast or brunch. Roasted tomatoes, peppers, and feta cheese create a savory base, topped with baked eggs for a satisfying meal. Simple to prepare and full of Mediterranean flair, it pairs beautifully with crusty bread for dipping.

The dish is baked in a white round ceramic dish with handles, showing two sunny side up eggs in the center with soft, slightly runny yolks surrounded by cooked spinach leaves and halved bright red cherry tomatoes. Around the eggs, there are visible pieces of cooked ham or bacon with a light golden brown edge, all mixed with a creamy, orange-tinted sauce that fills the dish. Small green chive pieces sprinkle the top of the eggs, with black pepper dots scattered across the surface. The dish rests on a white marbled texture background with small browned crusts around the edges of the ceramic dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C).
Step 2: If using ramekins or individual oven-safe dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among four dishes. Drizzle 1 tablespoon of olive oil over each. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish, place the feta in the center, and drizzle olive oil over everything.
Step 3: In a small bowl, mix together the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice blend over the feta and vegetables, dividing evenly if using individual dishes.
Step 4: Place ramekins on a baking sheet or put the large baking dish directly in the oven. Bake for 25 minutes until the vegetables are soft and the feta has softened.
Step 5: Remove from the oven and stir the contents gently to combine the melted feta with the vegetables. Add the chopped baby spinach and stir it in until evenly mixed.
Step 6: Create a small well in the center of each ramekin or four wells in the large dish. Crack one egg into each well.
Step 7: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set and yolks reach desired doneness.
Step 8: Remove from the oven and top with optional fresh basil or chives. Serve warm with crusty baguette, toast, or pita for dipping.

Tips & Variations

For creamier eggs, cover the baking dish loosely with foil during the second baking to prevent the tops from browning too quickly.
Swap fresh spinach for kale or arugula for a different leafy green flavor.
Add olives or capers for an extra burst of briny flavor.
If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the eggs. For best texture, it’s recommended to enjoy this dish freshly baked.

How to Serve

A round white ceramic baking dish filled with a layered baked egg dish is shown from above. The bottom layer consists of a creamy orange sauce with visible cooked red and yellow bell pepper pieces and chunks of tomato. On top, two partially cooked eggs with bright orange yolks and white edges are nestled, lightly sprinkled with chopped green onions and cracked black pepper. The surface is slightly bubbly and melted. A gold spoon rests in the dish, scooping a mixture of egg, sauce, and vegetables. The dish sits on a white plate which also holds two pieces of toasted bread with a golden crust. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the vegetable and feta mixture ahead and refrigerate it for up to 24 hours. Add the eggs just before baking to ensure they cook perfectly.

What can I use as a substitute for feta cheese?

Ricotta or goat cheese can be used as milder alternatives, though the dish’s signature tanginess will be less pronounced. For a dairy-free option, try a firm tofu seasoned with lemon juice and salt.