Savory Baked Feta Eggs with Roasted Veggies: Your New Breakfast Favorite
Start your day with a burst of Mediterranean flavors with these Baked Feta Eggs. This dish combines the tanginess of feta cheese, the sweetness of roasted cherry tomatoes, and the earthiness of spinach, all topped with perfectly baked eggs. It’s a deliciously wholesome breakfast or brunch option that’s as easy to make as it is impressive.
One lazy Sunday morning, I decided to experiment with some leftover feta and fresh veggies. My husband, a big fan of Mediterranean cuisine, was instantly hooked on this new creation. Our kids loved the vibrant colors and the fun of dipping crusty bread into the creamy eggs and veggies. Now, Baked Feta Eggs have become a weekend breakfast tradition, bringing our family together around the table to enjoy a meal that feels both special and comforting.
Why These Baked Feta Eggs?
- Rich Mediterranean Flavors: The combination of feta cheese, cherry tomatoes, and fresh herbs brings a burst of Mediterranean goodness to your table.
- Healthy and Nutritious: Packed with protein from the eggs and feta, and loaded with vitamins from the fresh vegetables and spinach.
- Versatile Serving Options: Can be made in individual ramekins for personalized servings or in a large baking dish for a family-style meal.
- Simple and Quick: Easy to prepare with minimal ingredients and cooking time, making it perfect for busy mornings or a leisurely brunch.
Ingredients
- 2 cups (300 grams) cherry or grape tomatoes
- 1 red bell pepper, diced (about 150 grams)
- 1/2 small red onion, diced (about 50 grams)
- 3 cloves garlic, minced
- 8 ounces (225 grams) feta cheese
- 4 tablespoons (60 ml) olive oil
- 1 teaspoon (5 grams) dried oregano
- 1 teaspoon (5 grams) sea salt
- 1/2 teaspoon (2.5 grams) dried thyme
- 1/2 teaspoon (2.5 grams) ground black pepper
- 1/2 teaspoon (2.5 grams) red pepper flakes
- 1 cup (30 grams) baby spinach, chopped
- 4 large eggs
- Optional: chopped fresh basil or fresh chives for topping
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Veggies and Feta:
- If using individual ramekins: Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle each with 1 tablespoon of olive oil.
- If using one large dish: Combine the tomatoes, bell pepper, red onion, and garlic in the dish. Place the feta cheese in the center and drizzle with 4 tablespoons of olive oil.
- Season the Dish: In a small bowl, mix the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mixture over the feta and vegetables, dividing it equally if using individual ramekins.
- Bake the Veggies and Feta: Place the ramekins on a baking sheet or place the large baking dish directly in the oven. Bake for 25 minutes.
- Add the Spinach: Remove from the oven and stir the feta and veggies to combine. Add the chopped spinach and stir again until well mixed.
- Add the Eggs: Create a well in the middle of each ramekin or make four wells if using a large dish. Crack an egg into each well.
- Final Bake: Return to the oven and bake for an additional 10 minutes, or until the eggs are set to your liking.
- Garnish and Serve: Top with optional chopped fresh herbs or chives. Serve with crusty baguette, toast, or pita for dipping.
Notes
- Substitutions: You can substitute cherry tomatoes with diced regular tomatoes or even sun-dried tomatoes for a different flavor profile. If you prefer, use fresh thyme or oregano instead of dried.
- Cooking Tips: Adjust the baking time for the eggs based on how runny or firm you like them. For runnier yolks, check the eggs at 8 minutes.
- Nutritional Information: This dish is a good source of protein, healthy fats from olive oil, and a variety of vitamins and minerals from the fresh vegetables and spinach.
