Description
This Easy Baked Feta Eggs recipe features sweet roasted veggies, creamy feta, and perfectly baked eggs for a Mediterranean-inspired dish that’s wholesome, hearty, and satisfying. Ideal for breakfast, brunch, or even dinner, it’s colorful, versatile, and full of flavor.
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, crumbled or block
- 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 baby spinach, chopped
- 4 large eggs
- Optional: 1 tablespoon chopped fresh basil or chives for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In ramekins or a medium baking dish, combine tomatoes, bell pepper, red onion, and garlic. Crumble feta over top and drizzle with olive oil.
- Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle over the dish.
- Roast for 25 minutes until tomatoes blister and feta softens.
- Stir in chopped spinach and let it wilt.
- Create wells in the mixture and crack in the eggs. Bake another 10 minutes until whites are set and yolks remain soft.
- Garnish with basil or chives and serve warm with crusty bread or pita.
Notes
- Swap feta with goat cheese or ricotta for a different texture.
- Add mushrooms, zucchini, or olives for variety.
- Use za’atar or smoked paprika for added flavor.
- Scrambled eggs can replace whole eggs for a more uniform texture.
- Great for meal prep—store leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 195mg
