Baked Feta Eggs
Baked Feta Eggs is a delightful breakfast dish featuring roasted cherry tomatoes, bell peppers, feta cheese, and baked eggs, perfect for families and busy mornings.
Servings: 4 servings
Calories: 300kcal
Ingredients
Vegetables and Cheese
- 2 cups cherry or grape tomatoes Bursting with natural sweetness.
- 1 whole red bell pepper, diced Adds a mild and sweet crunch.
- ½ small red onion, diced Soft, sweet flavor enhances the overall taste.
- 3 cloves minced garlic Essential for a punchy flavor.
- 8 ounces feta cheese Creamy and crumbly, ties everything together.
- 4 tablespoons olive oil Helps roast the vegetables.
- 1 teaspoon dried oregano Pairs beautifully with Mediterranean flavors.
- 1 teaspoon sea salt Enhances the flavors of all ingredients.
- ½ teaspoon dried thyme Adds a lovely earthiness.
- ½ teaspoon ground black pepper Adds warmth and depth.
- ½ teaspoon red pepper flakes Adds a kick of spice.
- 1 cup chopped baby spinach Nutrient-dense addition.
Eggs and Garnish
- 4 large eggs The star ingredient that brings everything together.
- to taste chopped fresh basil or fresh chives For garnish, adding freshness and color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a suitable baking dish with olive oil.
- In a large bowl, combine cherry tomatoes, diced red bell pepper, minced onion, and garlic. Crumble in the feta cheese, then drizzle with olive oil. Sprinkle in oregano, salt, thyme, pepper, and red pepper flakes. Toss to mix.
- Fold in the chopped baby spinach until combined.
- Pour the vegetable-feta mixture into your prepared baking dish, spreading it evenly.
- Create four wells in the mixture and crack one egg into each well.
- Bake for about 15-20 minutes or until the eggs are set to your desired doneness.
- Top with chopped basil or chives before serving.
Notes
For creamier eggs, add a splash of milk or cream before baking. Adjust baking time for firmer yolks. Leftovers are great for sandwiches or salads.