Description
This delightful Baked Feta Eggs with Spinach and Tomatoes recipe combines creamy feta cheese, fresh spinach, juicy tomatoes, and perfectly baked eggs in a flavorful Mediterranean-inspired dish. Ideal for a nutritious breakfast or brunch, it balances tangy, savory, and slightly spicy flavors baked to perfection in the oven.
Ingredients
Scale
Vegetables
- 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
Dairy & Eggs
- 8 ounces feta cheese
- 4 large eggs
Seasonings & Oils
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Optional Toppings
- Chopped fresh basil or fresh chives
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the feta and vegetables evenly.
- Prepare the Base: In a baking dish, combine the cherry tomatoes, diced red bell pepper, diced red onion, and minced garlic. Place the block of feta cheese in the center of this vegetable mixture. Drizzle the olive oil evenly over the feta and vegetables.
- Season the Dish: In a small bowl, mix together dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the feta cheese and vegetable mixture for a balanced burst of flavor.
- Bake Vegetables and Feta: Place the baking dish in the preheated oven and bake for 25 minutes or until the tomatoes soften and the feta starts to brown slightly, enhancing both taste and texture.
- Combine Feta and Vegetables: Remove the dish from the oven and gently stir, combining the melted feta with the roasted vegetables to create a creamy, flavorful base.
- Add Spinach and Prepare for Eggs: Stir in the chopped baby spinach until evenly mixed. Create four small wells in the mixture, one for each egg.
- Add Eggs and Continue Baking: Crack one egg into each well you created. Return the baking dish to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain runny for a deliciously soft texture.
- Finish and Serve: Remove from the oven and sprinkle with chopped fresh basil or chives if using. Serve warm, ideally with crusty bread or toast for dipping and scooping.
Notes
- You can adjust the red pepper flakes for more or less heat based on your preference.
- If you prefer firmer yolks, bake for a few extra minutes until cooked to your liking.
- Use gluten-free bread to keep this meal gluten-free.
- Fresh herbs like parsley or dill can be substituted for basil or chives for variation.
- Leftovers can be refrigerated and reheated gently but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
