Description
A delicious and visually appealing baked feta and vegetable dish topped with eggs, perfect for a savory breakfast or brunch. This recipe combines roasted cherry tomatoes, bell pepper, red onion, and garlic with tangy baked feta, seasoned with aromatic herbs and spices, then finished with fresh spinach and baked eggs for a satisfying and nutritious meal.
Ingredients
Scale
Vegetables
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
Dairy
- 8 ounces feta cheese
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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the vegetables and feta.
- Prepare Vegetables and Cheese (for individual servings): If using ramekins or individual oven-safe dishes, divide the cherry tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese equally among the 4 dishes. Drizzle each with 1 tablespoon of olive oil.
- Prepare Vegetables and Cheese (for one large dish): If using a single large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish. Place the feta cheese block in the center, then drizzle all with the olive oil.
- Mix Seasonings: In a small bowl, stir together dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes until well combined.
- Season the Dish: Sprinkle the seasoning mixture evenly over the feta and vegetables. If using individual dishes, divide the mixture equally among them.
- Bake Initial Layer: Place the ramekins on a baking sheet or directly put the large baking dish into the oven. Bake for 25 minutes to roast the vegetables and soften the feta.
- Mix in Spinach: Remove the dishes from the oven and stir the vegetables and feta mixture to combine evenly. Add the chopped baby spinach and stir until just mixed.
- Add Eggs: Create a well in the center of each ramekin or four wells in the large dish. Crack one egg into each well carefully.
- Bake with Eggs: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set and yolks are cooked to your preference.
- Add Fresh Herbs: Remove from oven and top with optional chopped fresh basil or fresh chives for a fresh herbaceous finish.
- Serve: Serve the baked feta eggs hot with crusty baguette, toast, or pita bread for dipping and scooping up the delicious mixture.
Notes
- If you prefer runny yolks, reduce the second bake time slightly.
- You can substitute fresh oregano and thyme if preferred, using about 1 tablespoon each.
- For a vegan option, omit eggs and replace feta with a vegan cheese alternative.
- Serve immediately for best texture and flavor.
- Leftovers can be refrigerated and gently reheated, but eggs may become firmer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 210 mg
Keywords: baked feta eggs, Mediterranean breakfast, baked eggs, healthy brunch recipe, vegetarian breakfast
