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Baked Feta Eggs with Spinach and Tomatoes

Baked Feta Eggs with Spinach and Tomatoes
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Easy baked feta eggs with spinach and tomatoes—perfect for a healthy, flavorful breakfast or brunch. Ready in under 45 minutes.

Ingredients

Scale

  • 2 cups cherry or grape tomatoes

  • 1 red bell pepper, diced

  • ½ small red onion, diced

  • 3 garlic cloves, minced

  • 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 baby spinach, chopped

  • 4 large eggs

  • Optional: chopped fresh basil or chives for garnish

Instructions

  • Preheat oven to 400°F.

  • For individual servings, divide the tomatoes, bell pepper, onion, garlic, and feta cheese evenly into four oven-safe ramekins (each holding at least 10 ounces). Drizzle 1 tablespoon of olive oil over each.

  • If using a single dish, combine tomatoes, bell pepper, onion, and garlic in an 8×8 or 9×11-inch baking pan. Place feta cheese in the center and drizzle all 4 tablespoons of olive oil over the top.

  • In a small bowl, mix the oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle this evenly over the vegetables and cheese.

  • Place ramekins on a baking sheet or set the baking dish directly in the oven. Bake for 25 minutes.

  • Remove from oven and stir gently to blend the softened feta with the vegetables. Stir in the chopped spinach.

  • Make a well in the center of each ramekin or four wells in the baking dish. Crack an egg into each well.

  • Return to oven and bake for another 10 minutes, or until the eggs are cooked to your preference.

  • Garnish with fresh basil or chives if desired.

 

  • Serve warm with toast, pita, or crusty bread.

Nutrition

Find it online: https://www.joyliciousrecipes.com/baked-feta-eggs-spinach-tomatoes/