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Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe

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4.1 from 12 reviews

Baked Feta Eggs is a vibrant and flavorful Mediterranean-inspired breakfast or brunch dish featuring roasted cherry tomatoes, bell pepper, red onion, and garlic, combined with creamy baked feta cheese and fresh spinach, topped with perfectly baked eggs. This wholesome and visually appealing dish is seasoned with aromatic herbs and spices, then baked to create a warm, savory, and satisfying meal that is perfect served with crusty bread for dipping.

Ingredients

Vegetables and Aromatics

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

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Oils and Seasonings

  • 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

Optional Toppings

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure even baking of the vegetables and feta.
  2. Prepare Veggies and Feta: If using individual ramekins, divide cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among the four oven-safe dishes. Drizzle each with a tablespoon of olive oil. If using one large baking dish, combine tomatoes, bell pepper, onion, and garlic, place the block of feta in the center, and drizzle olive oil over everything.
  3. Mix Seasonings: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle the spice mixture evenly over the feta and vegetables in the dishes.
  4. Bake Initial Mix: Place ramekins on a baking sheet or the large baking dish directly onto the oven rack. Bake for 25 minutes until the vegetables soften and feta starts to melt.
  5. Combine & Add Spinach: Remove from oven and stir the feta into the vegetables to blend flavors evenly. Add chopped baby spinach and stir until well mixed and slightly wilted by residual heat.
  6. Create Wells & Add Eggs: Make wells in the center of each ramekin or four wells if using a large dish. Crack one egg into each well carefully.
  7. Bake Eggs: Return dishes to the oven and bake for an additional 10 minutes until eggs are set to your liking.
  8. Garnish and Serve: Remove from oven, top with optional chopped fresh basil or chopped chives for freshness, and serve immediately with crusty baguette, toast, or pita bread for dipping.

Notes

  • Using individual ramekins makes for a pretty presentation and easier serving.
  • You can customize the spice mix based on your heat preference.
  • Check eggs at 8 minutes if you prefer runnier yolks; bake longer for firm yolks.
  • Serve with toasted bread or pita to scoop up the creamy feta and veggies.
  • Leftovers can be refrigerated and gently reheated, though eggs are best fresh.

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