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Baked Feta Eggs with Roasted Tomatoes and Vegetables Recipe

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This Baked Feta Eggs recipe is a delicious Mediterranean-inspired dish featuring a savory blend of roasted cherry tomatoes, red bell pepper, red onion, garlic, and creamy feta cheese spiced with oregano, thyme, and red pepper flakes. Topped with eggs baked to perfection and fresh baby spinach, it’s an easy, nutritious, and flavorful meal perfect for breakfast, brunch, or even a light dinner.

Ingredients

Vegetables

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • ½ small red onion, diced
  • 3 cloves garlic, minced
  • 1 cup baby spinach, chopped

Dairy

  • 8 ounces feta cheese
  • 4 large eggs

Oils & Spices

  • 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

Optional Toppings

  • Chopped fresh basil or fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it reaches the perfect temperature for roasting the vegetables and baking the eggs.
  2. Prepare Vegetables and Feta: If using individual ramekins, divide the cherry tomatoes, diced red bell pepper, diced red onion, minced garlic, and feta cheese evenly between four oven-safe dishes, drizzling a tablespoon of olive oil over each. For one large baking dish, combine the tomatoes, bell pepper, red onion, and garlic and place the feta chunk in the center, drizzling olive oil over the entire dish.
  3. Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle the spice blend evenly over the veggies and feta in each serving dish.
  4. Bake Vegetables and Feta: Place ramekins on a baking sheet or put the baking dish directly on the oven rack. Bake for 25 minutes to allow the vegetables to roast and the feta to soften and begin melting.
  5. Combine and Add Spinach: Remove from the oven and gently stir the contents so the feta mixes evenly with the roasted veggies. Add the chopped baby spinach and stir until incorporated.
  6. Create Wells and Add Eggs: Make a small well in the center of each ramekin (or four wells if using one dish). Crack one large egg into each well carefully to keep the yolks intact.
  7. Finish Baking Eggs: Return the dishes to the oven and bake for an additional 10 minutes or until the egg whites are set and yolks reach your desired doneness.
  8. Garnish and Serve: Optionally top with fresh chopped basil or chives. Serve warm with crusty baguette, toast, or pita bread for dipping into the creamy baked mixture.

Notes

  • Ramekins used should hold at least 10 ounces or more to fit the ingredients comfortably.
  • If using one baking dish, an 8×8 or 9×11 inch pan is recommended to ensure even cooking.
  • Adjust red pepper flakes to taste if you prefer less or more heat.
  • For a more runny yolk, check eggs at 8 minutes during the second bake.
  • This dish pairs beautifully with fresh herbs like basil or chives for added brightness.

Find it online: https://flavorspath.com/baked-feta-eggs-with-roasted-tomatoes-and-vegetables-recipe/