Baked Feta Eggs
why make this recipe
Baked Feta Eggs are a delightful and flavorful dish that combines the richness of feta cheese with fresh vegetables and runny eggs. It’s a perfect meal for breakfast, brunch, or even a light dinner. The combination of tomatoes, bell peppers, and spinach adds juicy flavors and nutrients, while the baked feta gives it a creamy texture. This dish is not only delicious but also easy to make, making it ideal for both busy mornings and leisurely weekends. Plus, it’s colorful and can impress your guests!
how to make Baked Feta Eggs
Ingredients:
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 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
- 1 cup chopped baby spinach
- 4 large eggs
- Optional for topping: chopped fresh basil or fresh chives
Directions:
- Preheat the oven to 400 degrees F.
- If using ramekins or individual serving dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between four oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
- If using one large dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.
- In a small bowl, mix together the dried oregano, salt, dried thyme, black pepper, and red pepper flakes.
- Sprinkle the spice mixture over the feta and veggies (divide equally between the four dishes if you are making individual servings).
- Place the ramekins on a baking sheet or put the baking dish directly in the oven. Bake for 25 minutes.
- Remove from the oven and stir to mix the feta with the veggies. Add the spinach and stir it in until combined.
- Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells.
- Return the dishes to the oven and bake for an additional 10 minutes.
- Top with optional chopped fresh herbs or sliced chives.
- Serve with crusty baguette, toast, or pita for dipping.
how to serve Baked Feta Eggs
Baked Feta Eggs are best served warm right out of the oven. They pair wonderfully with crusty bread or pita, allowing you to soak up the melted feta and runny yolks. You can also add a side of fresh salad for a more balanced meal. Enjoy them with a cup of coffee or tea for breakfast, or serve as a cozy brunch item with family and friends.
how to store Baked Feta Eggs
If you have leftovers, store the Baked Feta Eggs in an airtight container in the refrigerator. They can last up to 3 days. To reheat, place them in a microwave-safe dish and heat on low until warmed through. Keep in mind that the cooked eggs may lose their runny texture when reheated, but the flavor will still be delicious!
tips to make Baked Feta Eggs
- For more flavor, consider adding other vegetables like zucchini or bell peppers.
- Use a mix of different herbs like parsley or dill for added freshness.
- Adjust the spice level by adding more red pepper flakes if you like it spicy.
- Feel free to experiment with different types of cheese, such as goat cheese or mozzarella, if feta is not your preference.
variation
Try adding other ingredients like olives or sun-dried tomatoes for an extra kick. You can also replace spinach with other greens like kale or arugula. For a heartier option, add cooked sausage or bacon before cracking the eggs.
FAQs
Q: Can I use eggs other than large eggs?
A: Yes, you can use medium or extra-large eggs, but cooking time may vary slightly.
Q: Can I make Baked Feta Eggs ahead of time?
A: It’s best to bake them fresh, but you can prepare the veggies and cheese the night before, then just add the eggs and bake in the morning.
Q: What can I substitute for feta cheese?
A: If you don’t have feta, try goat cheese, ricotta, or cottage cheese for a different but tasty flavor.
Baked Feta Eggs
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful combination of baked feta cheese, fresh vegetables, and runny eggs, perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 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
- 1 cup chopped baby spinach
- 4 large eggs
- Optional for topping: chopped fresh basil or fresh chives
Instructions
- Preheat the oven to 400 degrees F.
- If using ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between four oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
- If using a large dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.
- In a small bowl, mix together the dried oregano, salt, dried thyme, black pepper, and red pepper flakes.
- Sprinkle the spice mixture over the feta and veggies.
- Place the ramekins on a baking sheet or put the baking dish in the oven. Bake for 25 minutes.
- Stir to mix the feta with the veggies, then add the spinach and stir it in.
- Create a well in the center of each ramekin and crack the eggs into the wells.
- Return the dishes to the oven and bake for an additional 10 minutes.
- Top with optional fresh herbs or chives and serve warm.
Notes
Serve with crusty baguette, toast, or pita for dipping. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg
Keywords: baked eggs, feta, breakfast, brunch, Mediterranean
