Description
Mediterranean-inspired baked feta eggs featuring creamy feta, juicy tomatoes, fresh spinach, and aromatic spices, perfect for a hearty breakfast or brunch.
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 toppings: chopped fresh basil or fresh chives
Instructions
- Preheat the oven to 400°F (200°C).
- If using individual ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among four dishes. Drizzle 1 tablespoon of olive oil over each.
- If using a baking dish, combine tomatoes, bell pepper, red onion, and garlic in the dish. Place feta in the center and drizzle with olive oil.
- Mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes in a small bowl.
- Sprinkle spice mixture over vegetables and feta.
- Bake for 25 minutes.
- Remove from oven and stir to mix feta with vegetables. Add spinach and stir to combine.
- Create wells and crack an egg into each.
- Bake for another 10 minutes, or until egg whites are set.
- Remove and top with fresh basil or chives if desired.
- Serve warm with crusty bread, toast, or pita.
Notes
- Use crumbled feta or substitute with goat cheese or Boursin if desired.
- Red onion can be replaced with green onion or shallots.
- Other vegetables like zucchini or leeks can be used instead of tomatoes and bell pepper.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 210mg
