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Baked Feta Eggs Recipe

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★★★★★

5 from 60 reviews

This Baked Feta Eggs recipe is a delicious and flavorful Mediterranean-inspired dish featuring roasted cherry tomatoes, red bell pepper, red onion, garlic, and creamy feta cheese, all baked together with herbs and topped with baked eggs. Perfect for a hearty breakfast or brunch, it combines fresh vegetables, rich cheese, and perfectly cooked eggs for a satisfying and savory meal.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Seasonings and Herbs

  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes

Oils and Extras

  • 4 tablespoons olive oil
  • Optional for topping – chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking.
  2. Prepare Vegetables and Cheese: If using ramekins or individual dishes, divide the cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, and feta cheese evenly between 4 oven-safe dishes. Drizzle 1 tablespoon of olive oil over each dish. If using one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta cheese in the center. Drizzle all 4 tablespoons of olive oil over the feta and vegetables.
  3. Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Stir well to ensure even distribution of spices.
  4. Season the Dish: Sprinkle the mixed spices evenly over the feta cheese and vegetables in each dish or over the single dish if using one large dish.
  5. Bake Initial Mixture: Place individual ramekins on a baking sheet or place the large baking dish directly into the oven. Bake for 25 minutes until the vegetables soften and the feta starts to meld with them.
  6. Stir in Spinach: Carefully remove the dishes from the oven. Stir gently to combine the feta cheese evenly with the roasted vegetables. Add the chopped baby spinach and stir again until the spinach is well incorporated and slightly wilted from the residual heat.
  7. Add Eggs: Create a small well in the center of each individual dish or four wells in the larger dish. Crack one egg into each well, making sure not to break the yolk.
  8. Bake Eggs: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks remain slightly runny or cooked to your preferred doneness.
  9. Garnish and Serve: Remove from the oven and top with optional fresh chopped basil or slicing fresh chives for added brightness. Serve warm with crusty baguette, toast, or pita bread for dipping into the flavorful mixture.

Notes

  • If you prefer fully cooked yolks, bake the eggs a few minutes longer until done to your liking.
  • You can prepare this dish in individual ramekins as single servings or in one large baking dish for sharing.
  • Adding fresh herbs like basil or chives at the end elevates the flavor profile and adds freshness.
  • This dish pairs well with crusty bread, pita, or toasted baguette to scoop up the creamy feta and eggs.
  • Adjust the red pepper flakes to your preferred spice level or omit if sensitive to heat.

Keywords: baked feta eggs, Mediterranean breakfast, feta cheese recipe, baked eggs, tomato and feta bake, brunch recipe

Find it online: https://islawhite.com/baked-feta-eggs-recipe/