Baked Feta Eggs Spinach Tomato (Print Version)
Feta eggs baked with tomatoes, spinach, and herbs create a colorful, satisfying breakfast for any occasion.
# Ingredients:
→ Main Ingredients
01 -
2 cups cherry or grape tomatoes
02 -
1 red bell pepper, diced
03 -
½ small red onion, diced
04 -
3 cloves minced garlic
05 -
8 ounces feta cheese
06 -
4 tablespoons olive oil
07 -
1 teaspoon dried oregano
08 -
1 teaspoon sea salt
09 -
½ teaspoon dried thyme
10 -
½ teaspoon ground black pepper
11 -
½ teaspoon red pepper flakes
12 -
1 cup chopped baby spinach
13 -
4 large eggs
→ Optional Toppings
14 -
Chopped fresh basil or fresh chives
# Directions:
01 -
Preheat the oven to 400°F (200°C).
02 -
If using ramekins or individual serving dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
03 -
If using one large dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and vegetables.
04 -
Place the dried oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine. Sprinkle the spice mixture over the feta and vegetables, dividing equally between the dishes if using individual servings.
05 -
Place ramekins on a baking sheet or place the baking dish directly in the oven. Bake for 25 minutes.
06 -
Remove the dishes from the oven and stir to combine the baked feta and vegetables. Add the spinach and stir until evenly combined.
07 -
Create a well in the middle of each ramekin or create four wells if using one baking dish. Crack the eggs into the wells.
08 -
Return the dishes to the oven and bake for an additional 10 minutes.
09 -
Top with optional chopped fresh basil or sliced chives and serve.
# Notes:
01 -
Serve with crusty baguette, toast, or pita for dipping.