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Baked Feta Eggs

Baked Feta Eggs is a delicious and colorful dish combining bright vegetables, creamy feta, and perfectly cooked eggs, perfect for breakfast, brunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Feta
  • 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
Seasoning
  • 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 and Spinach
  • 1 cup chopped baby spinach
  • 4 large eggs
Optional Toppings
  • to taste chopped fresh basil or fresh chives For topping

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese into individual ramekins or combine them in a large dish, placing the feta in the center. Drizzle about a tablespoon of olive oil over each.
Season and Bake
  1. Mix the dried oregano, sea salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle this seasoning mix over the feta and vegetables. Bake for about 25 minutes until the veggies are soft and the feta is slightly browned.
Add Spinach and Eggs
  1. Stir the mixture to combine and add the chopped spinach. Make small wells in the mixture and crack an egg into each well. Return the dish to the oven and bake for another 10 minutes, or until the eggs are cooked to your liking.

Notes

For a creamier egg, reduce the baking time once you add the eggs. Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven at 350°F or microwave.