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.
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.