Description

This Baked Feta Eggs recipe is a vibrant and flavorful brunch dish featuring roasted cherry tomatoes, bell peppers, red onions, and feta cheese, all topped with perfectly baked eggs. Enhanced with a blend of herbs and spices, it offers a delightful combination of creamy, tangy, and savory flavors. Easy to prepare and baked in the oven, it makes for a nourishing and elegant meal ideal for weekend brunch or a special breakfast.

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 & Eggs

8 ounces Feta Cheese (Goat cheese can be used for a lighter flavor.)
4 large Eggs (Use fresh eggs for the best flavor.)

Oils & Seasonings

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.)

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and feta cheese, which ensures they soften and meld beautifully together.
Assemble Ingredients in Ramekins: Evenly divide the cherry tomatoes, chopped bell pepper, red onion, minced garlic, and feta cheese into individual oven-safe ramekins. Drizzle each with olive oil to enhance roasting and add flavor.
Mix the Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. This herb and spice mixture will infuse the dish with an aromatic and slightly spicy profile.
Add Seasonings and Bake: Sprinkle the spice mix evenly over each ramekin’s contents. Place ramekins on a baking sheet and bake for 25 minutes, allowing the vegetables to roast and the feta to soften and start melting.
Incorporate Spinach: Carefully remove the ramekins from the oven and gently stir in the chopped baby spinach. The residual heat will wilt the spinach slightly and blend it with the roasted vegetables.
Create Wells and Add Eggs: Using the back of a spoon, make a small well in the center of each ramekin mixture. Crack one egg into each well, distributing the eggs evenly across the servings.
Bake Again: Return the ramekins to the oven and continue baking for an additional 10 minutes. This will cook the eggs to a soft, just-set consistency, complementing the creamy vegetables and cheese.
Garnish and Serve: Remove from the oven and sprinkle chopped fresh basil or chives on top for a bright, fresh finish. Serve the baked feta eggs warm for a delicious and hearty brunch experience.

Notes

Substitute vegetables like kale or Swiss chard if baby spinach isn’t available.
For a lighter cheese profile, use goat cheese instead of feta.
Adjust red pepper flakes to control the spiciness of the dish.
Use fresh eggs for best flavor and texture.
Ramekins should be oven-safe and about 6-ounce size for even cooking.
Leftovers can be refrigerated and reheated gently in the oven or microwave.
Serve with crusty bread or toasted baguette slices to complement the dish.