Description

This Baked Feta Eggs recipe is a savory and satisfying one-pan breakfast or brunch dish packed with roasted cherry tomatoes, creamy feta cheese, aromatic herbs, and perfectly baked eggs. It’s easy, flavorful, and pairs beautifully with crusty bread for dipping.

Ingredients

2 cups cherry or grape tomatoes
1 red bell pepper, diced
1/2 small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional toppings: chopped fresh basil or chives

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Instructions

Preheat oven to 400°F (200°C).
For individual servings: Divide tomatoes, bell pepper, red onion, garlic, and feta into 4 oven-safe ramekins. Drizzle 1 tbsp olive oil over each.
For one dish: Combine tomatoes, bell pepper, red onion, and garlic in a baking dish. Place feta in the center and drizzle all the olive oil over top.
In a small bowl, mix oregano, salt, thyme, pepper, and red pepper flakes. Sprinkle over the feta and vegetables.
Place ramekins on a baking sheet (if using), or put the dish directly in the oven. Bake for 25 minutes.
Remove from oven and stir to mix feta into veggies. Add chopped spinach and mix well.
Create wells and crack 1 egg into each well.
Return to oven and bake for another 10 minutes, or until eggs are cooked to your liking.
Garnish with fresh basil or chives if desired. Serve warm with crusty bread, toast, or pita.

Notes

Use kalamata olives or sun-dried tomatoes for a Mediterranean twist.
For runny yolks, check eggs at 8 minutes.
Great for meal prep—just reheat gently and add fresh herbs before serving.