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Baked Feta Eggs

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These baked feta eggs are a Mediterranean-inspired breakfast packed with roasted tomatoes, bell pepper, spinach, and salty feta cheese. Topped with perfectly baked eggs and fresh herbs, it’s a wholesome, low-carb, one-dish meal that’s simple to prep and impressive to serve—perfect for brunch or a quick weekday lunch!

Ingredients

  • 1½ cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • 2 garlic cloves, minced
  • 6 oz block feta cheese (or crumbled)
  • 4 tbsp olive oil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • ⅛ tsp red pepper flakes (optional)
  • 1½ cups baby spinach, chopped
  • 4 large eggs
  • Optional: chopped fresh basil or chives, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Divide tomatoes, bell pepper, onion, garlic, and feta evenly among four 10-oz ramekins or layer them into a single baking dish. Drizzle each ramekin with 1 tbsp olive oil.
  3. In a small bowl, mix oregano, thyme, salt, pepper, and red pepper flakes. Sprinkle evenly over the dishes.
  4. Bake for 25 minutes until the vegetables soften and feta begins to brown.
  5. Remove from oven and stir to combine; fold in chopped spinach.
  6. Make a well in the center of each ramekin (or 4 wells in the dish) and crack an egg into each.
  7. Return to oven for 10 minutes or until whites are just set and yolks are runny (or to your preference).
  8. Garnish with fresh herbs and serve warm with crusty bread or pita.

Notes

  • Use goat cheese or Boursin for a different flavor.
  • Add kalamata olives or sun-dried tomatoes for more Mediterranean flair.
  • Replace bell pepper and onion with seasonal vegetables like zucchini or leeks.
  • Crack two eggs per ramekin for a heartier portion.
  • Serve with toast or a light salad for a complete meal.

Nutrition

Find it online: https://cookedbymaya.com/baked-feta-eggs/