These baked feta eggs are a wholesome and flavorful way to start your day! Whether you’re serving them for breakfast, brunch, or even a light lunch, this easy Mediterranean-inspired dish brings together creamy feta, juicy tomatoes, vibrant veggies, and perfectly baked eggs for a comforting yet nutritious meal.
You can bake the mixture in one large dish or portion it into individual ramekins—either way, it’s beautiful on the table and bursting with flavor. These baked eggs are especially great for special occasions like Mother’s Day, Easter, or a cozy weekend brunch.
Why You’ll Love This Recipe
- Packed with flavor – Creamy feta, sweet tomatoes, and hearty spinach come together in a savory, seasoned bake.
- Simple and customizable – Use your favorite veggies or switch up the cheese!
- Elegant but easy – Looks impressive served in ramekins but takes minimal effort.
Ingredients
Here’s what you’ll need for these savory, baked feta eggs:
- 2 cups cherry or grape tomatoes – roasted until they burst with sweetness
- 1 red bell pepper, diced – or substitute with yellow or orange for a colorful twist
- ½ small red onion, diced – adds a mild bite
- 3 garlic cloves, minced – for depth of flavor
- 8 ounces feta cheese – creamy, tangy, and perfect when melted
- 4 tablespoons olive oil – coats the veggies and helps everything roast beautifully
- 1 teaspoon dried oregano
- 1 teaspoon sea salt (or kosher salt)
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes – adds a mild heat
- 1 cup baby spinach, chopped – stirred in at the end for freshness
- 4 large eggs – nestled into the veggie mix and baked to perfection
- Optional toppings – chopped fresh parsley, basil, green onions, or chives
Instructions
- Preheat the oven to 400°F (200°C).
- Prep the veggies and feta:
- If using ramekins: Divide the tomatoes, bell pepper, red onion, garlic, and feta evenly into 4 oven-safe dishes.
- If using one large baking dish: Combine the same ingredients in a single 8×8 or 9×11-inch baking pan and place the block of feta in the center.
- Add olive oil: Drizzle 1 tablespoon over each ramekin or all 4 tablespoons over the large dish.
- Mix the seasoning: In a small bowl, stir together the oregano, salt, thyme, pepper, and red pepper flakes. Sprinkle evenly over the veggies and feta.
- Bake for 25 minutes:
- Place ramekins on a sheet pan before baking to catch any spills and make handling easier.
- Bake until the tomatoes are roasted and the feta is soft and golden.
- Add the spinach: Carefully remove from the oven, stir the mixture to break up the feta and blend the veggies. Stir in chopped spinach until combined.
- Add the eggs: Create a small well in the center of each ramekin or four wells in the large dish. Crack one egg into each well.
- Bake again for 10 minutes:
- Return to the oven and bake until egg whites are set but yolks are still soft (or longer if you prefer firm yolks).
- Finish & serve: Garnish with fresh herbs or chives and serve warm or at room temperature. Delicious with toasted crusty bread, pita, or baguette for dipping!
Tips for Success
- Use a baking sheet if using ramekins to prevent spills and ease transfer in and out of the oven.
- Choose ramekins that hold at least 10 ounces for individual portions.
- Customize the doneness of your eggs by adjusting the second bake time—8 to 10 minutes for soft yolks, longer for firmer.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Best enjoyed fresh, but still tasty the next day!
Variations & Substitutions
- Cheese Swap: Try goat cheese or Boursin for a different flavor profile.
- Onions: Use green onions or shallots instead of red onion.
- Veggies: Swap the tomatoes or bell peppers for zucchini, leeks, or mushrooms.