why make this recipe
Baked Feta Eggs is a delightful dish that marries the creamy texture of feta cheese with the freshness of vegetables and the richness of eggs. This recipe is easy to follow, making it perfect for both beginner cooks and experienced chefs looking for a simple yet delicious meal. It’s versatile enough to serve for breakfast, brunch, or even dinner, and it’s a great way to sneak in some veggies. Plus, the combination of flavors is sure to impress anyone you serve it to!
how to make Baked Feta Eggs
Ingredients :
- 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 teaspoon dried oregano
- 1 teaspoon 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
Directions :
- Preheat oven to 400 degrees F.
- Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between individual oven-safe dishes or combine in one larger dish.
- Drizzle with olive oil.
- Mix the oregano, salt, thyme, black pepper, and red pepper flakes, then sprinkle over the veggies.
- Bake for 25 minutes.
- Stir in the spinach and create wells for the eggs.
- Crack one egg into each well and bake for another 10 minutes.
- Top with optional herbs and serve with bread or pita.
how to serve Baked Feta Eggs
Serve Baked Feta Eggs hot straight from the oven. For a complete meal, pair it with crusty bread, pita, or a simple salad. The runny egg yolks mix beautifully with the feta and vegetables, creating a creamy sauce to dip your bread into. You can also add extra herbs or a drizzle of olive oil on top for added flavor.
how to store Baked Feta Eggs
If you have leftovers, let the Baked Feta Eggs cool completely. Transfer them to an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. Note that the texture of the eggs may change slightly after reheating.
tips to make Baked Feta Eggs
- Use different vegetables to customize the dish; zucchini or spinach can be great additions.
- For a spicier kick, add more red pepper flakes or some diced jalapeños.
- If you want a creamier result, try using ricotta cheese along with the feta.
- Ensure not to overbake the eggs; you want the yolks to remain soft and runny.
variation
You can make a Mediterranean version by adding olives and artichokes or even create a vegetarian dish by adding mushrooms and zucchinis.
FAQs
Can I use crumbled feta instead of block feta?
Yes, crumbled feta can be used, but be sure to adjust the quantity as needed since it may melt differently.
What can I substitute for feta cheese?
If you’re looking for a dairy-free option, consider using tofu or a vegan cheese substitute.
Can I add meat to this dish?
Absolutely! Cooked bacon or sausage can be added for extra flavor and protein. Just mix it with the vegetables before baking.
Baked Feta Eggs
Ingredients
Vegetables and Feta
- 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 block or crumbled
- 1 cup chopped baby spinach
Seasonings and Oils
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
Eggs
- 4 large eggs
Optional Toppings
- chopped fresh basil or fresh chives for topping
Instructions
Preparation
- Preheat oven to 400 degrees F.
- Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between individual oven-safe dishes or combine in one larger dish.
- Drizzle with olive oil.
- Mix the oregano, salt, thyme, black pepper, and red pepper flakes, then sprinkle over the veggies.
Cooking
- Bake for 25 minutes.
- Stir in the spinach and create wells for the eggs.
- Crack one egg into each well and bake for another 10 minutes.
- Top with optional herbs and serve with bread or pita.