Description
These cozy Baked Feta Eggs are made with creamy feta, juicy tomatoes, spinach, and perfectly baked eggs. It’s an easy, flavorful breakfast or brunch that feels warm, comforting, and effortless—perfect for busy mornings or special occasions.
Ingredients
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2 cups grape or cherry tomatoes
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1 red bell pepper, chopped
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½ red onion, chopped
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2 cloves garlic, minced
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8 oz block feta cheese
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4 large eggs
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1 cup chopped baby spinach
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4 tbsp olive oil
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1 tsp dried oregano
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½ tsp dried thyme
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½ tsp sea salt
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½ tsp black pepper
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¼ tsp red pepper flakes
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Optional: chopped parsley, sliced chives, or green onions
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Bread, toast, or pita for serving
Instructions
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Preheat oven to 400°F.
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Divide tomatoes, bell pepper, red onion, garlic, and feta between four ramekins (or place all in one baking dish).
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Drizzle 1 tablespoon olive oil over each ramekin.
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Mix oregano, thyme, salt, pepper, and red pepper flakes in a small bowl. Sprinkle evenly over the veggies and feta.
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Place ramekins on a baking sheet and bake for 25 minutes.
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Remove from oven and stir to combine so the softened feta blends with the veggies. Add spinach and mix again.
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Make a well in the center and crack an egg into each ramekin.
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Return to the oven and bake for 10 minutes, or until egg whites are set and yolks remain soft.
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Top with fresh herbs and serve warm with crusty bread or toast.
Notes
You can swap red bell pepper for yellow or orange.
For a spicier flavor, add more red pepper flakes or smoked paprika.
If you prefer firmer yolks, extend the second bake by 2–3 minutes.
Works great as a make-ahead base: bake the veggies and feta first, then add eggs right before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ramekin
- Calories: 265 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 190 mg