Description
This Baked Feta Eggs recipe is a deliciously savory brunch dish combining roasted vegetables, creamy feta cheese, and perfectly baked eggs. Enhanced with herbs and a touch of spice, it offers a flavorful and nutritious meal that’s easy to prepare and perfect for weekend mornings or a special gathering.
Ingredients
Scale
Vegetables
- 1 cup Cherry or Grape Tomatoes (Use fresh for best flavor)
- 1 medium Red Bell Pepper (Substitute with yellow or green if desired)
- 1 medium Red Onion (Sweet onion or shallots can be used)
- 2 cloves Garlic (Can substitute with 1/4 teaspoon of garlic powder per clove)
- 2 cups Chopped Baby Spinach (Kale or Swiss chard can also work)
Dairy
- 8 ounces Feta Cheese (Goat cheese can be used for a lighter flavor)
- 4 large Eggs (Use fresh eggs for the best flavor)
Oils & Herbs
- 2 tablespoons Olive Oil (Avocado oil can be used as an alternative)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Red Pepper Flakes (Adjust according to spice preference)
- 1/4 cup Chopped Fresh Basil or Chives (Adds freshness to the dish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s at the ideal temperature for roasting the vegetables and baking the eggs.
- Prepare the vegetables and cheese: Divide the cherry tomatoes, chopped red bell pepper, diced red onion, minced garlic, and crumbled feta cheese evenly among individual ramekins. Drizzle each with olive oil to enhance flavor and aid roasting.
- Season the mixture: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle this seasoning mix evenly over the vegetables and feta in each ramekin for a well-rounded flavor profile.
- First bake: Place the ramekins in the preheated oven and bake for 25 minutes. This step softens the vegetables and allows the feta to meld with the flavors.
- Add spinach and create wells: Remove the ramekins, gently stir the baked mixture to combine, then fold in the chopped baby spinach. Using a spoon, create four small wells or spaces in each ramekin mixture to hold the eggs.
- Crack eggs into wells: Carefully crack one large egg into each well, keeping the yolks intact for an appealing presentation and perfect texture once baked.
- Final bake: Return the ramekins to the oven and bake for an additional 10 minutes, or until the egg whites are set and yolks reach your preferred doneness.
- Garnish and serve: Remove from oven and sprinkle chopped fresh basil or chives over the top for a fresh, herbal finish. Serve the baked feta eggs warm for the best taste experience.
Notes
- You can substitute baby spinach with kale or Swiss chard if preferred.
- Goat cheese makes a lighter alternative to feta, offering a slightly different flavor.
- Adjust red pepper flakes to control the heat level to your taste.
- Fresh herbs added at the end brighten the dish and add aromatic complexity.
- Use individual ramekins for easy portion control and presentation.
- If you don’t have ramekins, use a small baking dish but reduce quantities accordingly.
