Description
Looking for a vibrant and savory breakfast dish that’s both easy to make and packed with flavor? This Baked Feta Eggs Recipe is the perfect choice! Combining creamy feta, roasted vegetables, and perfectly baked eggs, this dish is ideal for brunch, a light lunch, or even dinner. Serve it with crusty bread or pita for an irresistible meal.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 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
- 1 cup chopped baby spinach
- 4 large eggs
- Optional: chopped fresh basil or fresh chives for topping
Instructions
Step 1: Preheat the Oven
Set your oven to 400°F to ensure it’s ready for baking.
Step 2: Prepare Ingredients in Baking Dish
For individual servings, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among four oven-safe ramekins. Drizzle a tablespoon of olive oil over each dish. If using a large dish, combine these ingredients and place the feta in the center, then drizzle with olive oil.
Step 3: Add Seasoning
In a small bowl, mix dried oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle the spice mixture over the veggies and feta, dividing it equally among the ramekins if making individual portions.
Step 4: Bake the Base
Place the ramekins on a baking sheet or put the large baking dish directly in the oven. Bake for 25 minutes to allow the veggies to soften and the feta to become creamy.
Step 5: Stir in Spinach
Remove the dish or ramekins from the oven and stir to evenly combine the feta with the roasted veggies. Add the chopped spinach and stir it in until fully incorporated.
Step 6: Add Eggs and Finish Baking
Create a well in the center of each ramekin or make four wells in the large dish. Crack an egg into each well and return to the oven. Bake for another 10 minutes or until the egg whites are set but the yolks remain slightly runny.
Step 7: Garnish and Serve
Top with optional chopped fresh basil or chives for a burst of freshness. Serve warm with crusty baguette, toast, or pita for dipping.
Why You’ll Love This Baked Feta Eggs Recipe
This recipe is a versatile, protein-packed dish that’s perfect for any time of day. The combination of creamy feta, roasted vegetables, and eggs creates a satisfying meal that’s rich in flavor and nutrients. Plus, it’s a one-dish wonder, making cleanup a breeze!
Notes
Serving Tips
- Serve this dish straight out of the oven for the best flavor and texture. The warm, creamy feta pairs perfectly with the roasted veggies and runny eggs.
- Accompany it with crusty baguette, sourdough toast, or pita bread for scooping up the delicious mixture.
- For a heartier meal, pair it with a simple side salad, avocado slices, or roasted potatoes.
- Add a fresh garnish like chopped basil, chives, or parsley to elevate the flavors and presentation.
Storage Tips
- Refrigeration: If you have leftovers, allow the dish to cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F until warmed through. Cover the dish with foil to prevent the eggs from overcooking.
- Freezing: This dish is best enjoyed fresh, as the texture of the eggs and feta may change when frozen. However, you can freeze the roasted vegetables and feta mixture before adding the eggs for up to 2 months. Thaw in the refrigerator before proceeding with the recipe.
