Wake up your taste buds with these Mediterranean Baked Feta Eggs, a vibrant and wholesome dish perfect for breakfast, brunch, or lunch. The creamy, tangy feta blends beautifully with roasted cherry tomatoes and tender spinach, creating a savory dish that feels both fresh and indulgent.
Simple to prepare yet visually impressive, this dish comes together quickly and can be customized to your favorite veggies or cheese, making it a fantastic go-to for any day of the week.
- Packed with flavor – Creamy feta, sweet roasted tomatoes, and hearty spinach create a savory, well-balanced meal.
- Simple and customizable – Easily swap veggies or cheese to suit your preferences.
- Elegant but easy – Perfect for serving in individual ramekins while requiring minimal hands-on effort.
Ingredients
- Cherry or grape tomatoes (2 cups): Roasted until bursting with natural sweetness and slight caramelization, these form the juicy base of the dish.
- Red bell pepper (1, diced): Adds vibrant color and a mildly sweet crunch; feel free to substitute with yellow or orange for variety.
- Red onion (½ small, diced): Provides a gentle bite and subtle sharpness to balance the flavors.
- Garlic cloves (3, minced): Infuses the dish with aromatic depth and Mediterranean warmth.
- Feta cheese (8 ounces): Creamy, salty, and tangy, feta melts delectably over the veggies, enriching every bite.
- Olive oil (4 tablespoons): Coats the ingredients to aid roasting and impart smooth, fruity richness.
- Dried oregano (1 teaspoon): Classic Mediterranean herb that complements the tomatoes and feta beautifully.
- Sea salt (1 teaspoon): Enhances all the natural flavors in the vegetables and cheese.
- Dried thyme (½ teaspoon): Adds earthy undertones for a more complex flavor profile.
- Ground black pepper (½ teaspoon): Provides mild pungency and warmth.
- Red pepper flakes (½ teaspoon): Introduces a subtle spicy kick without overpowering.
- Baby spinach (1 cup, chopped): Stirred in fresh at the end for a vibrant color and tender texture.
- Large eggs (4): Gently baked atop the veggie mix, adding protein and richness.
- Optional toppings: Fresh parsley, basil, green onions, or chives – for added brightness and garnish.
Instructions
- Preheat the oven
Set your oven to 400°F (200°C) to ensure it’s hot and ready for roasting. This temperature allows the tomatoes to burst perfectly and the feta to soften without drying out.
- Prepare veggies and feta
If using individual ramekins, divide the cherry tomatoes, diced bell pepper, red onion, minced garlic, and feta cheese evenly among four oven-safe dishes. If using a large baking dish, combine all veggies in a single 8×8 or 9×11-inch pan and place the block of feta centrally for even melting.
- Add olive oil and seasoning
Drizzle olive oil over each ramekin or the entire baking dish to help roast and caramelize the vegetables beautifully. In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes, then sprinkle evenly over the ingredients to build a fragrant Mediterranean flavor foundation.
- Bake for initial roasting
Place the ramekins on a baking sheet to catch any spills and transport easily. Bake for 25 minutes until tomatoes are bursting and the feta is golden and soft, creating a rich and melded vegetable-cheese base.
- Incorporate fresh spinach
Remove the dish(es) and gently stir the mixture to break up the feta and combine the veggies. Fold in the fresh chopped spinach to retain its vibrant color and freshness, adding a tender and nutritious element to the warm vegetables.
- Add eggs to bake
Create a small well in each ramekin or four wells in the larger pan. Crack an egg into each well carefully to keep the yolks intact. This step adds a comforting creaminess and protein boost to your baked veggies.
- Final bake for eggs
Return the dish(es) to the oven for 8–10 minutes if you prefer soft yolks, or longer for firmer yolks. The eggs will set gently while the whites become tender and the yolks remain luscious and runny, completing this savory dish perfectly.
- Garnish and serve
Once baked, sprinkle freshly chopped herbs like parsley, basil, or chives over the top for added aroma and color. Serve warm or at room temperature with toasted crusty bread, pita, or baguette for a delicious dipping experience.
- Using a baking sheet under ramekins helps prevent spills and makes transferring easier.
- Ramekins should hold at least 10 ounces to provide a satisfying individual portion.
- Egg doneness is fully customizable by adjusting the second baking time based on your preferred yolk texture.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to preserve the egg texture and vegetable freshness. This dish is best enjoyed fresh but remains tasty when warmed the next day.
Serving Suggestions
Pair this Mediterranean baked feta eggs dish with toasted rustic bread, warm pita, or baguette slices to soak up the delicious juices and runny yolks. A light side salad or fresh fruit also pairs beautifully for a complete meal.
- Opt for high-quality feta for optimal creaminess and flavor melt.
- To add more depth, roast veggies slightly longer for caramelization without drying feta.
- Experiment with herbs like dill or mint for a fresh twist to the classic profile.
FAQs
- Can I use other cheeses instead of feta?
Yes! Goat cheese or Boursin can be used for different textures and flavors, adding variety to the dish.
- What if I don’t have ramekins?
Use a single 8×8 or 9×11-inch baking dish to make this dish family-style, placing the feta block in the center.
- How can I customize the vegetables?
Swap tomatoes or peppers for zucchini, leeks, or mushrooms to suit your taste or seasonality.
- Can I prepare this ahead of time?
Prepare veggies and feta in the dish but add and bake eggs just before serving for best texture.
- How do I know when the eggs are perfectly baked?
Egg whites should be set but yolks still soft; bake 8–10 minutes for soft yolks, longer for firmer.
- Is this recipe suitable for meal prep?
Yes, it stores well for a few days and reheats nicely, making it convenient for quick meals.
- Can I add meat to this dish?
Yes, adding crumbled sausage or cooked bacon can boost protein and flavor if desired.
Mediterranean Baked Feta Eggs
Equipment
- 4 ramekins at least 10 oz capacity
- 1 baking sheet optional, for ramekin handling
- 1 large baking dish 8x8 or 9x11 inches if not using ramekins
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper diced
- ½ small red onion diced
- 3 garlic cloves minced
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 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
- 1 cup baby spinach chopped
- 4 large eggs
- Optional: chopped fresh parsley basil, green onions, or chives
Instructions
- Preheat the oven to 400°F (200°C).
- Divide the tomatoes, bell pepper, red onion, garlic, and feta evenly into 4 oven-safe ramekins, or combine in a single large baking dish with the feta block in the center.
- Drizzle olive oil evenly over the veggies and feta—1 tablespoon per ramekin or all 4 tablespoons over the large dish.
- Mix oregano, salt, thyme, pepper, and red pepper flakes in a small bowl, then sprinkle the seasoning evenly over the veggies and cheese.
- Place ramekins on a baking sheet for stability if using, then bake for 25 minutes until tomatoes are roasted and feta is soft and golden.
- Remove from oven, gently stir to break up the feta and blend the vegetables, then fold in chopped spinach.
- Create small wells in the mixture—one per ramekin or four in the large dish—and crack one egg into each well.
- Return to the oven and bake for 8 to 10 minutes until egg whites are set but yolks remain soft, or longer for firmer yolks.
- Garnish with fresh herbs if desired and serve warm or at room temperature with crusty bread or pita.
Notes
- Use a baking sheet when baking ramekins to prevent spills.
- Ramekins should hold at least 10 ounces for proper portions.
- Adjust second baking time for preferred egg doneness.
- Store leftovers refrigerated up to 3 days and reheat gently.
- Substitute cheese or veggies for flavor variations.
