Description
Baked Feta Eggs with Spinach and Tomatoes is a flavorful and nutritious Mediterranean-inspired breakfast or brunch dish. It combines roasted cherry tomatoes, bell peppers, red onions, and garlic with creamy baked feta cheese, fresh baby spinach, and perfectly baked eggs. The dish is seasoned with a blend of dried herbs and spices, then baked to create a savory, cheesy base topped with runny eggs. Served warm with crusty bread, this recipe is both comforting and vibrant, perfect for a wholesome start to your day.
Ingredients
Scale
Vegetables and Herbs
- 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
- Optional toppings: Chopped fresh basil or fresh chives
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils and Spices
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature before adding the ingredients.
- 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 to act as the creamy centerpiece. Drizzle the olive oil evenly over the feta and vegetables to add richness and help with roasting.
- Season the Dish: Sprinkle the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes evenly over the feta and vegetable mix. Place the baking dish in the oven and bake for 25 minutes, until the tomatoes have softened and the feta starts to brown and melt into the vegetables.
- Mix in Spinach: Remove the dish from the oven and stir gently to combine the melted feta with the roasted vegetables. Add in the chopped baby spinach and stir to mix evenly, allowing the residual heat to wilt the spinach slightly.
- Add the Eggs: Using a spoon, create four small wells in the vegetable and feta mixture. Crack one egg into each well carefully to keep the yolks intact.
- Bake the Eggs: 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, adjusting the time slightly based on your preferred egg doneness.
- Garnish and Serve: Remove from the oven and sprinkle with optional chopped fresh basil or chives for a fresh herby finish. Serve the dish warm with crusty bread or toast to scoop up the cheesy vegetables and runny eggs.
Notes
- You can substitute baby spinach with kale or Swiss chard if preferred, but chop and sauté slightly before adding to the dish.
- For a spicier version, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- This dish is best served immediately to enjoy the creamy feta and runny egg yolks at their peak.
- Crusty bread or toast is ideal for serving to complement the dish and to help scoop up the baked vegetables and cheese.
- To make this recipe gluten free, ensure the bread served alongside is gluten free.
