Description

This Baked Feta Eggs recipe is a vibrant and flavorful brunch dish featuring roasted cherry tomatoes, red bell pepper, and onions combined with creamy feta cheese and fresh spinach. Topped with eggs baked to perfection, this dish offers a delightful combination of savory, tangy, and herbal notes, making it a perfect savory start to your day or a light, satisfying meal.

Ingredients

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Vegetables & Herbs

1 cup Cherry or Grape Tomatoes (fresh)
1 medium Red Bell Pepper (or yellow/green)
1 medium Red Onion (sweet onion or shallots optional)
2 cloves Garlic (or 1/2 teaspoon garlic powder)
2 cups Chopped Baby Spinach (or kale/Swiss chard)
1/4 cup Chopped Fresh Basil or Chives

Dairy & Eggs

8 ounces Feta Cheese (or goat cheese)
4 large Eggs (fresh)

Oils & Seasonings

2 tablespoons Olive Oil (avocado oil optional)
1 teaspoon Dried Oregano
1 teaspoon Sea Salt
1 teaspoon Dried Thyme
1 teaspoon Ground Black Pepper
1/4 teaspoon Red Pepper Flakes (adjust to taste)

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the vegetables and eggs.
Prepare the vegetable mixture: In individual ramekins, evenly divide the cherry tomatoes, chopped red bell pepper, red onion, garlic, and crumbled feta cheese. Drizzle the olive oil over each portion for richness and moisture.
Season the vegetables: In a small bowl, combine the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this seasoning mix evenly over the vegetable and feta mixtures in the ramekins.
Bake the base layer: Place the ramekins in the preheated oven and bake for 25 minutes to soften the vegetables and meld the flavors.
Add spinach and prepare for eggs: Remove the ramekins from the oven and gently stir the contents to mix. Add the chopped spinach on top, then create small wells in the vegetable-feta mixture.
Crack eggs into wells: Carefully crack one egg into each well of the mixture, making sure the yolks remain intact for a visually appealing and runny texture.
Final baking: Return the ramekins 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 preference.
Garnish and serve: Once baked, remove the ramekins and garnish with freshly chopped basil or chives for a bright, fresh finish. Serve warm as a flavorful and wholesome brunch option.

Notes

You can substitute goat cheese for feta for a milder, creamier flavor.
Adjust red pepper flakes according to your heat preference.
Use fresh eggs for best texture and flavor.
Cherry tomatoes add sweetness, but grape tomatoes or any small tomato variety can be used.
If you prefer fully cooked yolks, bake eggs a few minutes longer.
Serve with crusty bread to soak up the flavorful juices.