Description
These Baked Feta Eggs combine roasted tomatoes, spinach, and creamy feta cheese baked with eggs to perfection. A wholesome Mediterranean-inspired breakfast or brunch that’s easy, protein-rich, and bursting with flavor. Perfect for busy mornings or slow weekend brunches!
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 8 ounces feta cheese, crumbled or in block form
- 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 (optional)
- 1 cup chopped baby spinach
- 4 large eggs
- Optional: chopped basil or chives for garnish
Instructions
- Preheat oven: Set oven to 400°F (200°C).
- Prep vegetables: Combine tomatoes, bell pepper, onion, garlic, and feta in 4 ramekins or one medium baking dish. Drizzle olive oil over the top.
- Season: Mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over vegetables and cheese.
- Bake: Place ramekins on a baking sheet or bake dish directly for 25 minutes until vegetables are roasted and feta is softened.
- Add spinach: Stir in chopped spinach to wilt slightly.
- Add eggs: Make small wells and crack one egg into each ramekin (or 4 wells in a dish). Bake another 10 minutes, or until whites are set and yolks slightly runny.
- Garnish and serve: Sprinkle with basil or chives and serve warm with crusty bread or pita.
Notes
- Use authentic Greek feta for the richest flavor and creamiest texture.
- Roast vegetables first to deepen flavor before adding eggs.
- Don’t overbake—egg yolks should stay soft unless you prefer them firm.
- Let rest 2 minutes before serving to allow flavors to meld.
- Great for meal prep—store leftovers up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Mediterranean Recipes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ramekin
- Calories: 270
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 190mg