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Baked Feta Eggs

Baked Feta Eggs: A Flavor-Packed Mediterranean Delight

Baked Feta Eggs blend creamy feta, tomatoes, and spinach into a delicious breakfast delight.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cherry or Grape Tomatoes Adds sweetness and juiciness; you can replace them with any seasonal small tomatoes.
  • 1 cup Red Bell Pepper Provides crunch and sweetness; feel free to use yellow or green bell pepper for a different flavor.
  • 1 small Red Onion Offers a mild, sweet onion flavor; yellow onion or shallots can be used if preferred.
  • 2 cloves Minced Garlic Enhances overall flavor with its aromatic quality; garlic powder works as an alternative.
  • 2 tablespoons Olive Oil Helps to caramelize vegetables and add richness; try avocado oil for a unique twist.
  • 1 teaspoon Dried Oregano Complements Mediterranean flavors; use fresh oregano if available for a fresher taste.
  • 1 teaspoon Sea Salt Enhances all other flavors; adjust based on your dietary needs.
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 teaspoon Red Pepper Flakes Add depth and slight heat; omit red pepper flakes for a milder dish.
  • 2 cups Baby Spinach Adds nutrients and vibrant color; substitute with kale or Swiss chard for variation.
For the Eggs
  • 6 Large Eggs Provide protein and structure to the dish; no substitutes since they impact the integrity of the recipe.
For Garnish (Optional)
  • 1/4 cup Chopped Fresh Basil or Chives Adds a pop of freshness to the finished dish.

Equipment

  • Baking Dish
  • Ramekins
  • Oven

Method
 

Step-by-Step Instructions for Baked Feta Eggs
  1. Preheat your oven to 400°F (204°C). Gather all your ingredients and equipment, including a baking dish or ramekins.
  2. In your baking dish or ramekins, evenly distribute the cherry tomatoes, diced red bell pepper, sliced red onion, and minced garlic. Place the feta cheese in the center, drizzling it with olive oil.
  3. In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this mixture over the vegetables and feta.
  4. Place your baking dish on a baking sheet and bake for 25 minutes until the vegetables are tender and the feta has softened.
  5. Remove the dish and gently stir the mixture. Add fresh baby spinach and create wells for the eggs. Crack the eggs into these wells.
  6. Return the dish to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain slightly runny.
  7. Garnish with chopped fresh basil or chives and serve warm alongside bread or pita.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 16gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 450mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 3000IUVitamin C: 50mgCalcium: 250mgIron: 2mg

Notes

Serve warm for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen, but consume within 1 month.

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