Baked Feta Eggs

Imagine starting your day with a warm, comforting dish that combines the rich creaminess of baked feta cheese with juicy tomatoes and fresh spinach. These baked feta eggs deliver a savory breakfast or brunch experience that is both satisfying and visually appealing, perfect for any occasion.

The harmony of roasted vegetables with herbs and the softness of gently baked eggs nestled in a small ramekin makes this dish share-worthy and utterly delicious. Whether served for a cozy morning at home or an elegant brunch gathering, it’s a recipe you’ll return to again and again.

Ingredients

• Cherry or grape tomatoes (2 cups): Sweet and juicy tomatoes that soften beautifully when baked, creating a vibrant sauce base.
• Red bell pepper, diced (1): Adds a mild sweetness and slight crunch, elevating the dish’s overall texture and flavor profile.
• Small red onion, diced (½): Offers a subtle sharpness and natural sweetness that mellows during roasting.
• Garlic cloves, minced (3): Infuses the dish with aromatic depth and a savory punch.
• Feta cheese (8 ounces): Creamy, tangy cheese that softens to a luscious texture when baked, binding ingredients wonderfully.
• Olive oil (4 tablespoons): Rich and fruity oil that enhances roasting and keeps ingredients moist.
• Dried oregano (1 teaspoon): Earthy herb adding a classic Mediterranean touch that complements feta and tomatoes.
• Sea salt (1 teaspoon): Enhances natural flavors and balances sweets and acidity.
• Dried thyme (½ teaspoon): Provides subtle earthy notes improving the overall aroma.
• Ground black pepper (½ teaspoon): Adds mild heat and complexity.
• Red pepper flakes (½ teaspoon): Brings gentle spiciness to awaken the palate.
• Chopped baby spinach (1 cup): Fresh and tender greens added post-baking for color, nutrition, and slight earthiness.
• Large eggs (4): The creamy centerpiece that sets gently over the roasted vegetables and cheese.
• Optional toppings: Freshly chopped basil or chives for a burst of herbal freshness and color contrast.

Instructions

Preheat and prepare baking vessels

Begin by setting your oven to 400 degrees Fahrenheit to ensure it’s fully heated. Choose either four individual ramekins or a single 8×8 or 9×11 inch baking dish depending on your serving preference. Using individual ramekins creates beautifully portioned servings, while a single dish offers a family-style presentation.

Arrange vegetables and feta

If using ramekins, evenly distribute cherry tomatoes, diced red bell peppers, red onion, minced garlic, and chunks of feta cheese among them. Drizzle each with 1 tablespoon of olive oil to promote caramelization and prevent sticking. For a single dish, combine all vegetables in the pan with the feta placed centrally on top and drizzle with olive oil. This layering allows the feta to melt into the vegetables as they roast.

Mix and sprinkle seasonings

In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes to create a balanced herb and spice blend. Sprinkle this mixture evenly over the vegetables and feta, imparting fragrant and robust Mediterranean flavors that enhance the dish’s overall taste.

Bake the cheeses and veggies

Place the ramekins on a baking sheet or simply place the baking dish in the oven. Bake for 25 minutes to allow the vegetables to soften and the feta to become creamy and slightly golden. This roasting process intensifies the flavors and creates a rich base for the eggs.

Combine spinach and prepare eggs

Remove the baking vessels from the oven and give the mixture a gentle stir to evenly incorporate the softened feta throughout the vegetables. Fold in the fresh chopped spinach, which will slightly wilt from the residual heat, preserving its color and nutrients. Create a small well in the center of each ramekin or four wells in the larger dish to hold the eggs.

Crack and bake the eggs

Crack one large egg into each well, being careful not to break the yolk for an optimal creamy texture. Return the baking containers to the oven and bake an additional 10 minutes, or until the egg whites are set but the yolks remain runny. This timing yields perfectly cooked eggs that blend beautifully with the dish.

Garnish and serve

Once baked, top each ramekin or portion with freshly chopped basil or chives if desired. Serve immediately with crusty baguette, toast, or warm pita bread for dipping and soaking up the flavorful juices, making every bite a savory delight.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to maintain the creamy texture of the feta and eggs.

Serving Suggestions

This dish pairs beautifully with fresh crusty bread or toasted pita to scoop up the baked cheese and eggs. A side of mixed greens or light salad complements the richness for a balanced meal.

FAQs

Can I make this recipe vegan?

This version relies on eggs and feta cheese, but you can substitute vegan feta and chickpea flour eggs for a vegan adaptation.

What can I use if I don’t have ramekins?

Any small oven-safe dish that can hold at least 10 ounces will work, such as small custard cups or even a muffin tin for mini portions.

Can I prepare this recipe ahead of time?

Yes, you can assemble the ingredients in advance and refrigerate before baking, but bake eggs fresh to avoid overcooking.

How spicy is this dish?

The red pepper flakes add mild heat but you can adjust the quantity or omit for a milder flavor.

What bread pairs best with baked feta eggs?

Fresh baguette, toasted sourdough, or warm pita are excellent choices for dipping and complementing the flavors.

Can I add other vegetables?

Absolutely, zucchini, mushrooms, or artichoke hearts can be added for more variety and texture.

Baked Feta Eggs with Spinach

Delightful baked feta eggs combined with fresh spinach and tomatoes create a rich, flavorful breakfast or brunch dish with Mediterranean influences and simple wholesome ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast, brunch

Cuisine Mediterranean

Servings 4 people

Calories 373 kcal

Equipment

• 4 ramekin 10-ounce size or larger
• 1 baking sheet for placing ramekins

Ingredients

  

• 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: chopped fresh basil or fresh chives for topping

Instructions

 

• Preheat the oven to 400°F.
• If using individual ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among 4 oven-safe dishes. Drizzle 1 tablespoon olive oil over each.
• If using one large baking dish (8x8 or 9x11), combine tomatoes, bell pepper, red onion, and garlic in the dish, place feta in the center, and drizzle olive oil over all.
• In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle the spice mixture evenly over the feta and vegetables.
• Place ramekins on a baking sheet or place the baking dish directly on the oven rack. Bake for 25 minutes.
• Remove from oven and stir to combine feta with the vegetables. Add chopped spinach and stir until evenly mixed.
• Create wells in the mixture and crack one egg into each well.
• Return the dishes to the oven and bake for an additional 10 minutes until eggs are set.
• Top with optional chopped fresh basil or chives and serve with crusty bread, toast, or pita for dipping.

Notes

• Use ramekins that hold at least 10 ounces for individual servings.
• Avoid overcooking eggs for best texture.
• Store leftovers in an airtight container up to 2 days.
• Swap fresh herbs to change flavor profile.