Description
Baked Feta Eggs is a flavorful and wholesome brunch recipe featuring a delightful combination of cherry tomatoes, bell pepper, red onion, garlic, feta cheese, and fresh spinach. Baked to perfection with aromatic herbs and spices, then topped with eggs for a protein-rich meal. This easy-to-make dish is perfect for a cozy brunch or light dinner, bursting with Mediterranean flavors and vibrant colors.
Ingredients
Scale
Vegetables
- 1 cup Cherry or Grape Tomatoes (Use fresh for best flavor)
- 1 medium Red Bell Pepper (Substitute with yellow or green if desired)
- 1 medium Red Onion (Sweet onion or shallots can be used)
- 2 cloves Garlic (Can substitute with 1/4 teaspoon garlic powder per clove)
- 2 cups Chopped Baby Spinach (Kale or Swiss chard can also work)
- 1/4 cup Chopped Fresh Basil or Chives (Adds freshness to the dish)
Dairy
- 8 ounces Feta Cheese (Goat cheese can be used for a lighter flavor)
- 4 large Eggs (Use fresh eggs for best flavor)
Oils & Spices
- 2 tablespoons Olive Oil (Avocado oil can be used as an alternative)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Red Pepper Flakes (Adjust according to spice preference)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the ingredients evenly.
- Prepare Ingredients in Ramekins: Divide the cherry tomatoes, bell pepper, onion, garlic, and feta cheese evenly into individual ramekins. Drizzle the olive oil over the top to add richness and help with roasting.
- Mix Seasonings: In a separate bowl, mix together the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes to create a fragrant seasoning blend.
- Season and Bake Initial Mixture: Sprinkle the seasoning mixture over the vegetables and feta in each ramekin. Place the ramekins in the oven and bake for 25 minutes, allowing the vegetables to soften and flavors to meld.
- Add Spinach and Stir: After 25 minutes, remove the ramekins from the oven and gently stir the mixture to combine. Then, add the chopped baby spinach, distributing it evenly throughout the vegetables and cheese.
- Create Wells and Add Eggs: Make small wells in the vegetable mixture inside each ramekin and carefully crack one egg into each well.
- Bake Again: Place the ramekins back in the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks still slightly runny, or to your preferred doneness.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped basil or chives for a bright, herbal finish, and serve warm for a delicious and nutritious brunch delight.
Notes
- You can substitute sweet onion or shallots for red onion for a milder flavor.
- Goat cheese can be used instead of feta for a creamier texture and lighter flavor.
- Adjust red pepper flakes according to your spice tolerance.
- Avocado oil is a great alternative to olive oil if preferred.
- If you prefer fully cooked yolks, bake the eggs longer after adding them.
- Use fresh, high-quality eggs for the best taste and texture.
- This recipe works well with kale or Swiss chard in place of baby spinach.
