Description
A delightful combination of baked feta cheese, fresh vegetables, and runny eggs, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 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