Baked Feta Eggs
A delightful combination of creamy feta, fresh vegetables, and eggs, perfect for breakfast, brunch, or dinner.
Ingredients
Vegetables and Cheese
- 2 cups cherry or grape tomatoes Use fresh, ripe tomatoes for the best flavor.
- 1 medium red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese You can modify with other cheeses like goat cheese or ricotta.
- 4 tablespoons olive oil Healthy fat; feel free to adjust.
Seasonings
- 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 Adjust according to taste.
Eggs and Greens
- 1 cup chopped baby spinach
- 4 large eggs For well-done eggs, bake longer.
Optional Topping
- to taste chopped fresh basil or fresh chives Adds a burst of fresh flavor.
Instructions
Preparation
- Preheat oven to 400 degrees F.
- If using ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta cheese between dishes. Drizzle a tablespoon of olive oil over each.
- For a single large dish, combine the tomatoes, bell pepper, red onion, and garlic. Place the feta in the center and drizzle with olive oil.
- In a small bowl, mix oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle this over the feta and vegetables.
Cooking
- Bake for 25 minutes.
- Stir to combine ingredients and add spinach.
- Create wells in the mixture and crack eggs into these wells.
- Return to oven and bake for an additional 10 minutes.
Serving
- Serve hot from the oven, ideally with crusty bread for dipping.
- Garnish with optional herbs before serving.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Feel free to customize with different vegetables or proteins like cooked sausage or bacon.