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Mediterranean Baked Feta Eggs with Spinach & Tomatoes

Mediterranean Baked Feta Eggs

Wholesome baked feta eggs combine creamy cheese, roasted tomatoes, spinach, and herbs for a flavorful, nutritious dish perfect for breakfast, brunch, or light lunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, lunch
Cuisine Mediterranean
Servings 4 people
Calories 320 kcal

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.