Description
This Baked Feta Eggs with Spinach and Tomatoes is a flavorful and comforting Mediterranean-inspired breakfast or brunch dish. Featuring roasted cherry tomatoes, bell pepper, red onion, and feta cheese baked to perfection, then topped with fresh spinach and eggs baked until the whites are set and yolks remain runny. Drizzled with olive oil and aromatic herbs, this dish is perfect served warm with crusty bread or toast for dipping.
Ingredients
Scale
Vegetables & Aromatics
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 1 cup chopped baby spinach
Cheese & Eggs
- 8 ounces feta cheese
- 4 large eggs
Spices & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Oils & Garnish
- 4 tablespoons olive oil
- Optional toppings: Chopped fresh basil or fresh chives
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the ingredients evenly.
- Prepare the Base: In a baking dish, arrange the cherry or grape tomatoes, diced red bell pepper, diced red onion, and minced garlic. Place the block of feta cheese in the center of the vegetable mixture. Drizzle olive oil over the entire dish.
- Season the Dish: Sprinkle dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes evenly over the feta and vegetables.
- Bake the Vegetables and Feta: Place the baking dish in the preheated oven and bake for 25 minutes, until the tomatoes soften and the feta begins to brown slightly.
- Mix the Melted Feta: Remove the dish from the oven and stir gently, combining the melted feta with the roasted vegetables for an even mixture.
- Add Spinach: Stir in the chopped baby spinach to add freshness and lightly wilt it in the residual heat.
- Create Wells and Add Eggs: Make four small wells in the vegetable and feta mixture, then crack one large egg into each well carefully.
- Bake the Eggs: Return the dish to the oven and bake for an additional 10 minutes, or until the egg whites are fully set but the yolks remain runny for a perfect soft texture.
- Garnish and Serve: Remove from the oven and sprinkle with optional fresh chopped basil or chives. Serve warm, ideally with crusty bread or toast for dipping into the rich mixture.
Notes
- You can substitute fresh thyme for dried if preferred, using about 1 tablespoon fresh.
- Adjust red pepper flakes to your spice tolerance; omit if sensitive to heat.
- For firmer yolks, extend the final baking time by a few minutes.
- This dish reheats well but is best enjoyed fresh to savor the textures.
- Pair with a fresh green salad for a complete meal.
