Description
Baked Feta Eggs
Experience the vibrant flavors of the Mediterranean with these delightful Baked Feta Eggs. Creamy feta, juicy tomatoes, and bright bell peppers blend perfectly with savory eggs, creating a satisfying dish that’s perfect for breakfast or brunch. This easy yet impressive recipe can be made in individual ramekins or a larger baking dish—ideal for a cozy morning at home or a special occasion like Mother’s Day! Serve it warm with crusty bread and enjoy the rich combination of flavors.
2 cups cherry tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 oz feta cheese
4 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp dried thyme
½ tsp black pepper
½ tsp red pepper flakes
1 cup chopped baby spinach
4 large eggs
Directions:
1. Preheat oven to 400°F. Divide vegetables and feta in ramekins or one dish, drizzle with oil.
2. Season, bake for 25 min. Add spinach, stir.
3. Make wells, add eggs. Bake 10 min.
Prep Time: 10 min
Kcal: 373 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect baked feta eggs every time.
- Preheat your oven to 400°F (200°C). Lightly grease four individual oven-safe ramekins or a medium-sized baking dish.
- Prepare the vegetables: Halve the cherry tomatoes, finely dice the red bell pepper and red onion, and mince the garlic.
- Divide the tomatoes, bell pepper, onion, and garlic evenly among the ramekins or spread in the single dish. Crumble the feta cheese over the vegetables.
- Drizzle the olive oil evenly over each portion. Sprinkle with dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes.
- Bake for 25 minutes, or until the vegetables are softened and the feta is lightly golden.
- Carefully remove the dish from the oven. Stir in the chopped baby spinach until it wilts into the hot mixture.
- Using the back of a spoon, create a small well in the center of the mixture in each ramekin. Gently crack one egg into each well.
- Return to the oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
Serving Suggestions
This dish is incredibly versatile. For the best experience, serve it immediately while hot and bubbly. Provide crusty bread, toasted baguette slices, or warm pita for dipping and scooping. For a heartier meal, pair it with a simple side salad dressed with lemon vinaigrette or crispy roasted potatoes. It also makes an excellent brunch centerpiece alongside fresh fruit and crispy bacon.
How-to Summary
In summary, this dish involves baking a base of tomatoes, bell pepper, onion, garlic, and feta cheese with Mediterranean seasonings. After the first bake, spinach is stirred in, wells are made for eggs, and the dish is baked again until the eggs are cooked to your liking. It’s a simple, one-dish wonder with minimal active cooking time.
Frequently Asked Questions
Can I make this dish ahead of time?
You can prepare the vegetable and feta base (through step 5) a few hours ahead. Store covered in the fridge, then reheat for 5 minutes before adding the spinach and eggs to finish baking.
What can I use instead of feta?
For a similar texture, try halloumi or a firm goat cheese. For a milder flavor, a good quality ricotta or even cubed mozzarella can work, though the tangy saltiness of feta is ideal.
How do I know when the eggs are done?
The eggs continue to cook after removal from the oven. For runny yolks, remove when the whites are just set. For firm yolks, bake an additional 2-3 minutes.
Can I add other vegetables?
Absolutely! Sliced mushrooms, zucchini, or Kalamata olives are excellent additions. Add hearty vegetables at the beginning with the tomatoes.
Is this recipe suitable for meal prep?
Yes, but it’s best freshly baked. If storing leftovers, keep them in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the eggs.
Common Mistakes to Avoid
- Overcrowding the dish: Using a dish that’s too small will steam the vegetables instead of roasting them, leading to a watery result.
- Underseasoning: Feta is salty, but the vegetables need ample seasoning. Don’t skip the herbs and spices.
- Overbaking the eggs: Set a timer for the final bake. Overcooked eggs with chalky yolks are the most common error.
- Using pre-crumbled feta: A block of feta crumbled by hand is far creamier and melts better than the dry, pre-crumbled variety.
Conclusion
Baked feta eggs are a stunning, flavorful, and surprisingly simple dish that transforms basic ingredients into a Mediterranean feast. Perfect for a leisurely weekend breakfast, an impressive brunch, or even a quick and elegant dinner, this recipe is a guaranteed crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you’ll create a vibrant, satisfying meal that celebrates bold flavors and effortless cooking.