Baked Feta Eggs with Spinach and Tomatoes – A Delicious Mediterranean Breakfast

These baked feta eggs are the ultimate breakfast, brunch, or lunch dish! Creamy feta, juicy roasted tomatoes, bright vegetables, and perfectly baked eggs come together for a satisfying, protein-packed meal. Serve in individual ramekins for a beautiful presentation, or bake it all in one dish for easy family-style dining.

Perfect for special occasions like Easter, Mother’s Day, or a weekend brunch!

🌿 Ingredients (Serves 4)

• 2 cups cherry or grape tomatoes
• 1 red bell pepper, diced (or yellow/orange)
• ½ small red onion, diced
• 3 cloves garlic, minced
• 8 oz feta cheese
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp dried thyme
• ½ tsp ground black pepper
• ½ tsp red pepper flakes
• 1 cup baby spinach, chopped
• 4 large eggs
• Optional toppings: fresh basil, parsley, or chives

🥄 Instructions

1. Prep Oven & Dishes
   Preheat oven to 400°F (200°C).
   • Ramekins: Divide tomatoes, bell pepper, onion, garlic, and feta among 4 oven-safe dishes. Drizzle 1 tbsp olive oil over each.
   • Large dish: Combine veggies and garlic, place feta in the center, and drizzle olive oil on top.
2. Season
   Mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the veggies and feta.
3. Bake Veggies & Feta
   Place ramekins on a baking sheet or use a single baking dish. Bake for 25 minutes.
4. Add Spinach
   Remove from oven and stir to mix feta with veggies. Add spinach and fold until combined.
5. Add Eggs
   Make a small well in the center of each dish or 4 wells if using a large pan. Crack an egg into each well.
6. Bake Eggs
   Return to oven for 10 minutes or until egg whites are set but yolks remain slightly runny.
7. Serve
   Top with fresh herbs or chives. Serve warm with crusty bread, toast, or pita for dipping.

💡 Tips & Variations

• Ramekin Hack: Place on a baking sheet to prevent spills and make handling easier.
• Cheese Swap: Goat cheese or Boursin can replace feta for a different flavor.
• Veggie Options: Zucchini, leeks, or sweet peppers work well instead of tomatoes/bell pepper.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

🥗 Why You’ll Love This Recipe

• Mediterranean-inspired flavors in every bite 🌿
• Low-carb, high-protein, and nutrient-rich 🍳
• Perfect for entertaining or a special family breakfast 🍴
• Flexible: make in individual ramekins or one large dish