Description
A delicious and simple recipe for baked feta eggs with cherry tomatoes, bell pepper, and spinach, baked to perfection in a flavorful feta and vegetable sauce.
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 8 ounces microbial-rennet feta cheese
- 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
- 1 cup chopped baby spinach
- 4 large eggs
- Optional: chopped fresh basil or fresh chives
Instructions
- Step: Preheat oven to 400°F (200°C). Add olive oil to an oven-safe skillet over medium heat. Sauté diced red bell pepper and red onion for 5-7 minutes until softened.
- Step: Add minced garlic and cook for 1 minute until fragrant. Add cherry tomatoes and cook for 3-5 minutes until they start to soften.
- Step: Stir in dried oregano, dried thyme, ground black pepper, sea salt, and red pepper flakes. Simmer for 2-3 minutes.
- Step: Crumble feta cheese over the vegetable mixture and scatter chopped baby spinach on top. Gently tuck spinach around the feta.
- Step: Create 4 wells in the mixture and carefully crack one egg into each well.
- Step: Bake for 10-15 minutes, or until egg whites are set and yolks are runny. The feta should be bubbly.
- Step: Remove from oven, garnish with fresh basil or chives if desired, and serve directly from the skillet with crusty bread.
Notes
Serve with warm crusty bread, pita bread, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 265 mg