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Baked Feta Eggs

Baked Feta Eggs with Spinach: A Flavorful Morning Adventure

Indulge in Baked Feta Eggs with sweet tomatoes and spinach for a quick and stunning breakfast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 cup Cherry or Grape Tomatoes Provides juiciness and sweetness; substitute with any seasonal tomatoes if preferred.
  • 1 medium Red Bell Pepper Adds sweetness and crunch; can be replaced with yellow or orange bell peppers for variety.
  • 1 medium Red Onion Offers a mild onion flavor; substitute with sweet onion or shallots for a different taste.
  • 3 cloves Garlic, minced Offers aromatic depth; use garlic powder if fresh garlic is unavailable.
For the Feta Mixture
  • 8 ounces Feta Cheese Adds creaminess and tanginess; substitute with dairy-free feta for a vegan option.
  • 4 tablespoons Olive Oil Enhances flavor and aids in cooking; can use avocado oil as a substitute.
  • 1 teaspoon Dried Oregano Provides an herbaceous note; fresh oregano can be used in double quantity for a fresher taste.
  • 1 teaspoon Sea Salt Balances flavors; adjust depending on feta's saltiness.
  • 0.5 teaspoon Dried Thyme Adds earthiness; can be substituted for marjoram.
  • 0.5 teaspoon Ground Black Pepper Provides spice; use white pepper for a milder flavor.
  • 0.5 teaspoon Red Pepper Flakes Adds heat; omit for a milder dish or substitute with fresh chili instead.
For the Greens and Eggs
  • 1 cup Chopped Baby Spinach Contributes nutrition and color; other greens like kale can be used as a flavorful alternative.
  • 4 large Eggs Acts as the main protein and binding agent; for a lighter dish, consider using egg whites or egg substitutes.

Equipment

  • Oven-safe dishes
  • Mixing bowl

Method
 

Step-by-Step Instructions for Baked Feta Eggs
  1. Preheat the oven to 400°F (200°C).
  2. In four individual oven-safe dishes, evenly distribute the cherry tomatoes, diced red bell pepper, chopped red onion, and minced garlic. Drizzle olive oil over the top.
  3. In a small bowl, combine the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this seasoning over your vegetable and feta mixture.
  4. Bake for about 25 minutes until the vegetables are tender and the feta is slightly browned.
  5. Stir in the chopped spinach and create small wells for the eggs.
  6. Crack one egg into each well, ensuring the yolks stay intact.
  7. Return to the oven for an additional 10 minutes until the eggs are set but slightly soft in the center.
  8. Let cool slightly before garnishing with fresh basil or chives and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 370mgSodium: 900mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 20mgCalcium: 400mgIron: 3mg

Notes

Perfect for brunch or a quick weeknight dinner, this dish can be customized with seasonal vegetables.

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