Description
These baked feta eggs combine juicy cherry tomatoes, creamy feta cheese, garlic, bell pepper, spinach, and baked eggs for a flavorful Mediterranean-inspired breakfast or brunch.
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).
- Add the cherry or grape tomatoes, diced red bell pepper, diced red onion, and minced garlic to an oven-safe baking dish.
- Place the feta cheese in the center of the dish.
- Drizzle with olive oil and season with dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Gently toss the vegetables to coat.
- Bake until the tomatoes soften and release their juices, the vegetables become tender, and the feta is warm and softened.
- Remove the dish from the oven. Add the chopped baby spinach and gently stir the feta and tomatoes together until creamy and the spinach begins to wilt.
- Make four small wells in the mixture and crack one egg into each well.
- Return the dish to the oven and bake until the egg whites are set and the yolks reach your preferred doneness.
- Remove from the oven and let rest briefly. Garnish with chopped fresh basil or chives, if desired. Serve warm.
Notes
- Feta is naturally salty, so adjust added salt to taste.
- For softer yolks, check the eggs frequently during the final bake.
- Serve with crusty bread, sourdough, or warm pita for scooping up the tomato-feta mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Baked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/4
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 1050 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 205 mg
Keywords: Baked Feta Eggs, feta eggs, tomato feta eggs, baked eggs with feta, Mediterranean breakfast, easy brunch recipe