Description
These easy Baked Feta Eggs feature juicy roasted cherry tomatoes, creamy feta cheese, sweet red bell peppers, garlic, spinach, and perfectly baked eggs. A delicious Mediterranean-inspired breakfast or brunch made in one baking dish.
Ingredients
Scale
- 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 teaspoons dried oregano
- 1 teaspoons 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 for topping – chopped fresh basil or fresh chives
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the tomatoes and spinach. Dice the red bell pepper and red onion, and mince the garlic.
- Arrange the cherry or grape tomatoes, diced red bell pepper, red onion, and minced garlic in a medium oven-safe baking dish.
- Place the feta cheese in the center of the vegetables.
- Drizzle the olive oil over the vegetables and feta. Sprinkle with dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes.
- Bake for approximately 25–30 minutes, until the tomatoes soften and begin to burst, the vegetables are tender, and the feta is warmed through.
- Carefully remove the baking dish from the oven. Add the chopped baby spinach and gently stir it into the hot vegetable mixture.
- Break the softened feta into smaller pieces and gently combine it with some of the roasted vegetables, leaving some tomatoes intact.
- Make four small wells in the mixture and carefully crack one large egg into each well.
- Return the dish to the oven and bake for approximately 8–12 minutes, until the egg whites are set and the yolks reach your preferred doneness.
- Remove from the oven and allow to rest briefly. Garnish with chopped fresh basil or chives, if desired.
- Serve warm with toasted bread or warm pita.
Notes
- Reduce or omit the red pepper flakes for a milder breakfast.
- Block feta works particularly well, but crumbled feta can also be used.
- Check the eggs frequently during the final baking stage to avoid overcooking the yolks.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Recipes
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 1050 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 205 mg
Keywords: Baked Feta Eggs, Mediterranean Baked Eggs, Feta Breakfast, Tomato Feta Eggs, Easy Breakfast Casserole, Baked Eggs with Spinach