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Baked Feta Eggs

Baked Feta Eggs: A Creamy Mediterranean Morning Delight

Baked Feta Eggs featuring roasted tomatoes and creamy feta make for a delicious Mediterranean breakfast option.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cherry or Grape Tomatoes Substitute with heirloom tomatoes if preferred.
  • 1 medium Red Bell Pepper Any colored bell pepper can be used.
  • 1 medium Red Onion Yellow or white onions are acceptable substitutes.
  • 2 cloves Minced Garlic Fresh garlic is preferred for the best taste.
  • 3 cups Chopped Baby Spinach Other greens like Swiss chard can also work well.
For the Feta Mixture
  • 8 ounces Feta Cheese Goat cheese can be used for a different taste.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Dried Oregano Fresh oregano can be used if available.
  • 1 teaspoon Sea Salt Adjust as per taste or dietary restrictions.
  • 1 teaspoon Dried Thyme Can be omitted if preferred.
  • ½ teaspoon Ground Black Pepper Use white pepper for a milder flavor.
  • ¼ teaspoon Red Pepper Flakes Use more or less based on your preference.
For the Eggs
  • 4 large Large Eggs Essential for the structure of the dish.
Optional Toppings
  • ¼ cup Chopped Fresh Basil or Chives Provides added freshness and a delightful finish.

Equipment

  • Oven
  • Ramekins or Baking Dish
  • Mixing bowl

Method
 

Step-by-Step Instructions for Baked Feta Eggs
  1. Preheat your oven to 400°F (200°C).
  2. If using individual ramekins, evenly divide the tomatoes, bell pepper, onion, garlic, and feta into four ramekins, drizzling olive oil over each. For a larger dish, combine in a baking dish with feta in the center.
  3. Mix together the oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetables.
  4. Bake for 25 minutes, or until the tomatoes burst and the feta melts.
  5. Remove from the oven and stir to combine. Fold in the spinach and allow it to wilt slightly.
  6. Make small wells in the mixture and crack an egg into each well.
  7. Return to the oven and bake for an additional 10 minutes until egg whites are set.
  8. Optionally sprinkle herbs over the top and serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 185mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1800IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

Assemble the dish the night before but add eggs just before baking for the best texture.

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