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Why You’ll Love Baked Feta Eggs Recipe

  • It’s elegant enough for a weekend brunch, yet simple enough for a weekday morning.

  • The feta melts into a creamy base, melding beautifully with roasted vegetables and tender spinach.

  • Each serving is individually baked (in ramekins) or made in one baking dish — flexible to your style.

  • It’s packed with protein, vibrant colors, and satisfying textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cherry or grape tomatoes

  • Red bell pepper, diced

  • Red onion, diced

  • Garlic, minced

  • Feta cheese (a block or crumbled)

  • Olive oil

  • Dried oregano

  • Sea salt (or kosher salt)

  • Dried thyme

  • Ground black pepper

  • Red pepper flakes

  • Baby spinach, chopped

  • Eggs

  • Optional toppings: chopped fresh basil, chives, or green onion

Recipe card (with measurements)

  • 2 cups cherry or grape tomatoes

  • 1 red bell pepper, diced

  • ½ small red onion, diced

  • 3 cloves garlic, minced

  • 8 ounces feta cheese

  • 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

  • 1 cup chopped baby spinach

  • 4 large eggs

  • Optional: chopped fresh basil or chives

Directions

  1. Preheat your oven to 400 °F (about 200 °C).

  2. If using individual ramekins: divide the tomatoes, bell pepper, red onion, garlic, and feta among 4 oven-safe dishes. Drizzle 1 tablespoon olive oil over each.
    Alternatively, if using one large baking dish: combine the tomatoes, bell pepper, red onion, and garlic in the dish, placing the block of feta in the center. Drizzle the olive oil over the ingredients.

  3. In a small bowl, stir together dried oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle this spice mix evenly over the vegetables and feta.

  4. If using ramekins, place them on a baking sheet to catch any drips; or put the baking dish directly into the oven. Bake for 25 minutes.

  5. Remove from oven and stir so the feta blends more evenly with the vegetables. Add the chopped spinach and gently fold it in.

  6. Make one well (or multiple, depending on dish configuration) in the center of the mixture. Crack the eggs into the wells.

  7. Return to the oven and bake for another 10 minutes, or until egg whites are set (no longer translucent).

  8. Garnish with chopped herbs or chives if desired. Serve warm or at room temperature, alongside crusty bread, toast, or pita for dipping.

Servings and timing

  • Yield: 4 servings

  • Prep time: 10 minutes

  • Cook time: 35 minutes

  • Total time: 45 minutes

Variations

  • Cheese swap: Use goat cheese or Boursin instead of feta for a softer, milder flavor.

  • Onion substitute: Replace red onion with sliced green onion or 2 shallots.

  • Veggie swaps: Use zucchini, leeks, or different colored sweet peppers in place of bell pepper or tomatoes.

  • Batch size: For a larger crowd, scale up ingredients and use a bigger baking dish.

  • Egg timing: If you prefer more runny yolks, reduce the second bake by a few minutes; for firmer yolks, bake a little longer (watch carefully).

Storage/Reheating

  • Store leftovers in the refrigerator, in an airtight container or covered with plastic wrap, for up to 3 days.

  • To reheat: warm gently in the oven (preferably) rather than the microwave to avoid overcooking the eggs.

  • If making ahead, you might leave out cracking the eggs until reheating time (i.e., reheat the vegetable‑feta mix first, and add eggs just before finishing).

FAQs

What size ramekins should I use?

Use ramekins that hold at least 10 ounces (about 300 mL) so there’s enough room for the vegetables, cheese, and eggs without overflow.

Can I double or halve the recipe?

Yes — scale all ingredients proportionally. Just choose an appropriately sized baking dish or adjust the number of ramekins.

Can I make this recipe dairy‑free?

You can try substituting a dairy‑free cheese alternative, but the creamy character of feta is central to the dish’s appeal.

What if I don’t have fresh spinach?

You can use baby kale or Swiss chard, though you may need to sauté them slightly if they’re tougher greens.

Can I prepare parts of it ahead of time?

Yes — you can roast the vegetables and feta in advance, then add in spinach and eggs just before the final bake.

What if my eggs don’t look cooked in the center?

Simply return to the oven for a few more minutes until the whites are set — avoid overcooking, especially if you want runny yolks.

Can I freeze the leftovers?

It’s possible, but egg texture may change (become a bit rubbery) when thawed and reheated.

Is this recipe gluten‑free?

Yes — all ingredients are naturally gluten‑free. Just ensure your bread or pita (if serving) is gluten-free if needed.

Can I make this in an air fryer?

It might work, but time and temperature adjustments will be necessary. Be cautious, as the eggs may cook too quickly.

What’s a good accompaniment to serve with this?

Crusty bread, toast, pita, or a simple green salad make great pairings to soak up the flavors.

Conclusion

This baked feta eggs recipe brings elegance and comfort to your breakfast or brunch table. With simple ingredients, Mediterranean flair, and flexible presentation (ramekins or a baking dish), it’s a winner for both casual mornings and special occasions. Give it a try, and you may find this becoming a regular in your kitchen rotation.

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Baked Feta Eggs

Baked Feta Eggs

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  • Author: Patricia
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Description

Baked feta eggs are a savory and flavorful breakfast or brunch dish featuring creamy feta, baked eggs, and spiced tomatoes. It’s a quick and satisfying Mediterranean-inspired meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (14.5-ounce) can diced tomatoes
  • ½ cup crumbled feta cheese
  • 2 to 4 eggs
  • Fresh parsley, chopped (for garnish)
  • Optional: crusty bread for serving

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in an ovenproof skillet over medium heat.
  3. Add the diced shallot and sauté for 2 to 3 minutes, until softened.
  4. Stir in the minced garlic, smoked paprika, red pepper flakes, salt, and pepper. Cook for 30 seconds until fragrant.
  5. Add the diced tomatoes (with juice) and bring to a simmer. Cook for 5 to 6 minutes, stirring occasionally, until slightly thickened.
  6. Sprinkle the crumbled feta evenly over the tomato mixture.
  7. Crack the eggs over the top, spacing them evenly.
  8. Transfer the skillet to the oven and bake for 8 to 12 minutes, or until the egg whites are set but yolks are still runny (or cook to desired doneness).
  9. Remove from oven and garnish with chopped parsley.
  10. Serve warm with optional crusty bread.

Notes

  • You can use fresh tomatoes instead of canned, but the texture may vary.
  • Adjust spice level by changing the amount of red pepper flakes.
  • For a creamier texture, use whole milk feta.
  • This dish is best served immediately after baking.

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