Description
This Baked Feta Eggs recipe is a flavorful and wholesome brunch dish combining roasted tomatoes, bell peppers, onions, and feta cheese with fresh baby spinach and baked eggs. Perfect for a savory and nutritious start to your day, it blends Mediterranean flavors with simple, fresh ingredients for a delightful, easy-to-make meal.
Ingredients
Scale
Vegetables
- 1 cup Cherry or Grape Tomatoes (Use fresh for best flavor.)
- 1 medium Red Bell Pepper (Substitute with yellow or green if desired.)
- 1 medium Red Onion (Sweet onion or shallots can be used.)
- 2 cloves Garlic (Can substitute with 1/4 teaspoon of garlic powder per clove.)
- 2 cups Chopped Baby Spinach (Kale or Swiss chard can also work.)
Dairy & Eggs
- 8 ounces Feta Cheese (Goat cheese can be used for a lighter flavor.)
- 4 large Eggs (Use fresh eggs for the best flavor.)
Oils & Spices
- 2 tablespoons Olive Oil (Avocado oil can be used as an alternative.)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Red Pepper Flakes (Adjust according to spice preference.)
- 1/4 cup Chopped Fresh Basil or Chives (Adds freshness to the dish.)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the vegetables and feta, ensuring an even cooking environment.
- Prepare Ingredients in Ramekins: Distribute the cherry tomatoes, chopped red bell pepper, diced onion, minced garlic, and crumbled feta cheese evenly between individual ramekins. Drizzle olive oil on top to enhance roasting and flavor.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. This seasoning blend will infuse the dish with aromatic and spicy notes.
- Bake Vegetables and Feta: Place the ramekins in the preheated oven and bake for 25 minutes to roast the vegetables and melt the feta slightly, resulting in a rich and hearty base.
- Add Spinach and Stir: Carefully remove the ramekins and gently stir in the chopped baby spinach, distributing it into the mixture while maintaining the roasted vegetables and cheese evenly.
- Create Egg Wells and Add Eggs: Use a spoon to make small wells in the mixture within each ramekin, then crack a fresh egg into each well to prepare for the final baking stage.
- Bake Eggs: Return the ramekins to the oven and bake for an additional 10 minutes or until the egg whites are set but yolks remain slightly runny or cooked to your desired doneness.
- Garnish and Serve: Remove the ramekins from the oven and sprinkle with chopped fresh basil or chives for a burst of herby freshness. Serve warm immediately for a perfect brunch delight.
Notes
- You can substitute goat cheese for feta for a milder flavor.
- Adjust red pepper flakes according to your preference for spice.
- Use kale or Swiss chard if baby spinach is unavailable.
- If you don’t have ramekins, a small oven-safe baking dish can be used, but adjust baking time accordingly.
- To make eggs fully cooked through, increase the final baking time by a few minutes.
