Description
This Baked Feta Eggs recipe is a Mediterranean-inspired breakfast featuring roasted tomatoes, feta cheese, and perfectly baked eggs. It’s creamy, flavorful, and made in one pan for an easy, protein-packed meal that’s ideal for brunch or a cozy weekend morning.
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 cup chopped baby spinach
- 4 large eggs
- Optional topping: chopped fresh basil or fresh chives
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a medium baking dish or cast iron skillet with a drizzle of olive oil.
- Combine vegetables and seasonings: In the baking dish, mix cherry tomatoes, bell pepper, red onion, and minced garlic. Drizzle with 3 tablespoons of olive oil and sprinkle with oregano, thyme, salt, black pepper, and red pepper flakes. Toss to coat evenly.
- Add feta: Crumble the feta cheese over the vegetables. Bake for 20 minutes, until the tomatoes are blistered and the feta is lightly golden on top.
- Add spinach and eggs: Remove the dish from the oven, stir in the chopped spinach until just wilted, then make four small wells in the mixture. Crack one egg into each well.
- Bake again: Return to the oven and bake for 6–8 minutes, or until the egg whites are set but yolks remain slightly runny (or longer if you prefer firmer yolks).
- Finish and serve: Drizzle with the remaining olive oil and top with chopped fresh basil or chives. Serve warm with crusty bread or pita.
Notes
Active time: 10 minutes
Passive time: 25 minutes
For a more set egg yolk, bake for 10–12 minutes after adding eggs.
You can make this dish ahead by roasting the veggies and feta first, then adding eggs just before serving.