Deliciously Simple Baked Feta Eggs
A delightful and nutritious dish combining baked eggs, cherry tomatoes, bell peppers, and feta cheese, perfect for breakfast or brunch.
Ingredients
Vegetable Base
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
- 8 ounces feta cheese
Seasonings and Oils
- 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
Final Components
- 1 cup chopped baby spinach
- 4 large eggs can substitute with a flax egg for egg-free
Optional Toppings
- chopped fresh basil or fresh chives for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare your workspace with all your ingredients.
- Dice the red bell pepper and onion, mince the garlic, and slice the cherry tomatoes in half. Set aside.
Assembling the Mixture
- In oven-safe ramekins or a baking dish, distribute the chopped cherry tomatoes, bell pepper, onion, and minced garlic.
- Crumble the feta cheese generously over the top.
Seasoning
- Drizzle olive oil over the top and sprinkle with oregano, sea salt, thyme, black pepper, and red pepper flakes.
- Gently toss the mixture together with a fork or spoon.
Baking the Mixture
- Bake for about 25 minutes or until the veggies are tender and the feta starts to turn golden.
Final Steps
- Remove from oven, stir to combine flavors, and fold in the chopped spinach.
- Make small wells in the mixture and crack an egg into each well.
- Return to the oven and bake for an additional 10 minutes, or until eggs are cooked to your liking.
Serving
- Remove from oven, add optional toppings if desired, and serve hot.
Notes
Store leftovers in airtight containers for up to 3 days. Can be frozen before baking for later use.