Description
A beginner-friendly Mediterranean baked feta eggs recipe made with juicy tomatoes, creamy feta, vegetables, and eggs—perfect for a quick, healthy meal.
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 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
- 1 cup chopped baby spinach
- 4 large eggs
- Optional: chopped fresh basil or fresh chives for topping
Instructions
- Preheat oven to 400°F (200°C). Place ramekins on a baking sheet if using individual dishes for easier handling.
- Divide tomatoes, bell pepper, red onion, garlic, and feta evenly between ramekins or place them all into one large baking dish. Drizzle olive oil over the top.
- In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle this spice mix over the vegetables and feta.
- Bake for 25 minutes, then remove from the oven and stir the mixture gently to incorporate the melted feta.
- Add chopped spinach and stir until wilted from the residual heat.
- Create small wells in the mixture and crack an egg into each well.
- Return the dish to the oven and bake for an additional 10 minutes, or until the egg whites are set and yolks are slightly runny.
- Top with fresh herbs if desired and serve warm with crusty bread, toast, or pita.
Notes
- Use ramekins that hold at least 10 oz each.
- Cover with foil if veggies brown too quickly.
- Monitor egg doneness closely to avoid overcooking yolks.
- Prep veggies the night before to save time in the morning.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 373
- Sugar: 6g
- Sodium: 1131mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 236mg