Description
Mediterranean magic meets breakfast bliss in Baked Feta Eggs with Spinach and Tomatoes, where your skillet becomes a canvas for a colorful morning meal that brings Greek flavors straight to your table with minimal effort and maximum deliciousness.
Ingredients
Scale
Protein:
- 4 large eggs
- 8 ounces feta cheese
Vegetables:
- 2 cups cherry or grape tomatoes
- 1 red bell pepper
- ½ small red onion
- 3 garlic cloves
- 1 cup baby spinach
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
Instructions
- Crank your oven to a blazing 400°F, ensuring the rack sits in the middle position for even heating.
- Grab an 8×8-inch baking dish and scatter 2 cups of cherry tomatoes, 1 diced bell pepper, ½ diced red onion, and 3 minced garlic cloves across the surface.
- Position an 8-ounce block of feta cheese directly in the center of your vegetable landscape.
- Drizzle 4 tablespoons of olive oil generously over the vegetables and cheese, coating everything with a glistening sheen.
- Mix 1 teaspoon dried oregano, 1 teaspoon sea salt, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes in a small bowl.
- Sprinkle the seasoning blend evenly across the dish, ensuring each vegetable gets a flavor boost.
- Slide the dish into the preheated oven and roast for 25 minutes until tomatoes burst and feta turns golden and soft.
- Carefully remove the dish and stir the melted feta into the roasted vegetables, creating a creamy mixture.
- Fold 1 cup of chopped baby spinach into the hot mixture, letting it wilt slightly.
- Create four small wells in the vegetable mixture using the back of a spoon.
- Crack 4 large eggs directly into these wells, keeping the yolks intact.
- Return the dish to the oven and bake for 10 more minutes until egg whites set but yolks remain beautifully runny.
- Garnish with chopped fresh herbs like parsley or chives for a burst of color and freshness.
- Serve immediately with crusty bread for dipping into the rich, savory mixture.
Notes
- Choose ramekins or a large baking dish based on how many people are eating and your serving preference.
- Break the feta into smaller pieces while stirring to help it melt and blend better with the roasted vegetables.
- For a protein boost, add drained white beans or chorizo when roasting the vegetables.
- Swap spinach for kale or Swiss chard if those greens are more accessible in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 185 mg