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Baked Feta Eggs with Cherry Tomatoes and Spinach Recipe

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4.5 from 127 reviews

Baked Feta Eggs is a vibrant and savory brunch dish featuring roasted cherry tomatoes, bell peppers, and red onion with creamy baked feta cheese, seasoned with aromatic herbs and spices. Topped with fresh baby spinach and baked eggs, this dish is perfect for serving with crusty bread for a warm, comforting meal.

Ingredients

Vegetables and Aromatics

  • 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

  • 8 ounces feta cheese
  • 4 large eggs

Oils and Seasonings

  • 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

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
  2. Prepare the baking dishes: If using individual ramekins, evenly distribute the tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese among the four. Drizzle 1 tablespoon of olive oil over each dish. If using a single large baking dish, combine the tomatoes, bell pepper, red onion, and garlic, placing the feta cheese in the center, then drizzle all with olive oil.
  3. Combine the spices: In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes together thoroughly to ensure even seasoning.
  4. Season the dishes: Sprinkle the combined spice mixture evenly over the feta and vegetables. For individual dishes, divide the spices equally between each.
  5. Bake the base vegetables and feta: Place ramekins on a baking sheet or the single dish directly onto the oven rack and bake for 25 minutes until the veggies are soft and the feta is warm and slightly browned.
  6. Mix in spinach: Remove from the oven, stir the mixture so the feta blends well with the vegetables, then add chopped baby spinach and fold it in evenly.
  7. Add eggs: Create a well in the center of each dish and carefully crack one large egg into each well. If using a large single dish, create four wells and add one egg per well.
  8. Finish baking: Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks remain slightly runny.
  9. Add fresh herbs: Once out of the oven, sprinkle chopped fresh basil or chives on top for added flavor and freshness.
  10. Serve: Serve the baked feta eggs warm alongside crusty baguette, toast, or pita bread for dipping and enjoying the delicious runny egg yolk and melted feta sauce.

Notes

  • You can use individual ramekins for personalized servings or one large dish to serve a group.
  • The eggs can be baked longer if you prefer firmer yolks.
  • Fresh herbs like basil or chives add brightness but are optional.
  • Serve immediately for best texture and flavor.
  • Pair with crusty bread for dipping into the rich egg and feta mixture.

Find it online: https://crispcharm.com/baked-feta-eggs-with-cherry-tomatoes-and-spinach-recipe/