Description
A delightful breakfast or brunch recipe featuring creamy feta, roasted vegetables, and baked eggs.
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 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: chopped fresh basil or chives for topping
Instructions
- Preheat your oven to 400 degrees F.
- If using ramekins, divide the tomatoes, bell pepper, red onion, and garlic among four oven-safe dishes. If not, combine all vegetables in one dish and place the feta in the center. Drizzle 1 tablespoon of olive oil over each serving or over the feta and veggies.
- In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle the mixture over the veggies.
- Bake for 25 minutes, then stir the mixture to combine and incorporate the melted feta.
- Add chopped spinach, mixing until evenly distributed.
- Create wells for the eggs in the mixture and crack the eggs into the wells.
- Return to the oven and bake for an additional 10 minutes, until whites are set but yolks remain soft.
- Optional: top with fresh herbs for added flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid rubbery eggs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 300mg
Keywords: baked eggs, feta, brunch, Mediterranean, vegetarian