Why You’ll Love This Recipe
You’ll love how easy and customizable this recipe is. It’s loaded with flavor from fresh vegetables and creamy feta, all baked to perfection in one dish. With minimal prep and clean-up, it’s a quick way to enjoy a wholesome, satisfying meal. Plus, it’s naturally gluten-free and vegetarian-friendly, making it a versatile choice for various dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 8 ounces 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 toppings: chopped fresh basil or fresh chives
Directions
- Preheat your oven to 400°F (200°C).
- In a baking dish or individual ramekins, arrange the tomatoes, bell pepper, red onion, garlic, and feta. Drizzle with olive oil.
- Mix oregano, salt, thyme, black pepper, and red pepper flakes, then sprinkle over the dish.
- Bake for 25 minutes until the vegetables soften and the feta starts to brown.
- Stir the mixture gently and fold in the spinach.
- Create wells in the mixture and crack an egg into each well.
- Bake for another 10 minutes until eggs are set but yolks are still soft.
- Garnish with fresh basil or chives and serve warm.
Servings and timing
This recipe serves 4 people.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Calories: Approximately 320 per serving
Variations
- Cheese Substitution: Swap feta with goat cheese or ricotta for a different flavor profile.
- Extra Vegetables: Add mushrooms, zucchini, or kale for more veggies.
- Spice It Up: Increase red pepper flakes or add a pinch of cayenne pepper for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F until warmed through or microwave for 1-2 minutes. If the eggs are already set, be cautious when reheating to avoid overcooking.
FAQs
Can I use another type of cheese?
Yes, goat cheese or ricotta can be used, but it will change the flavor slightly.
What if I don’t have cherry tomatoes?
You can use chopped regular tomatoes; just drain off some of the extra juice.
Can I make this dish dairy-free?
Use a plant-based cheese alternative to make it dairy-free.
How can I keep the eggs from overcooking?
Keep a close eye during the second bake and remove from the oven as soon as the whites are set.
Is this dish freezer-friendly?
It’s best enjoyed fresh, but you can freeze it. Reheat in the oven for best results.
Can I prepare the ingredients in advance?
Yes, you can chop all the veggies ahead and assemble just before baking.
How spicy is this dish?
It has a mild spice level; adjust the red pepper flakes to your taste.
What herbs can I substitute for oregano and thyme?
Basil, rosemary, or parsley can be used as substitutes.
What should I serve with this dish?
It pairs wonderfully with crusty bread, pita, or a fresh green salad.
Conclusion
Savory Baked Feta Eggs with Spinach, Tomatoes, and Bell Peppers is a flavorful, easy-to-make meal that’s perfect for any time of day. Packed with colorful vegetables, creamy feta, and perfectly baked eggs, this Mediterranean-inspired dish is a delicious and healthy choice you’ll want to make again and again.
Print
Savory Baked Feta Eggs with Spinach, Tomatoes, and Bell Peppers
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a Mediterranean-inspired breakfast with these Savory Baked Feta Eggs featuring spinach, tomatoes, and bell peppers. Packed with flavor, nutrients, and easy prep, this wholesome dish is perfect for breakfast, brunch, or a light dinner. Keyword: Savory Baked Feta Eggs
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces 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 toppings: chopped fresh basil or fresh chives
Instructions
-
Preheat oven to 400°F (200°C).
-
Arrange tomatoes, bell pepper, red onion, garlic, and feta in a baking dish or ramekins. Drizzle with olive oil.
-
Mix oregano, salt, thyme, black pepper, and red pepper flakes; sprinkle over vegetables and feta.
-
Bake for 25 minutes until vegetables are softened and feta is slightly golden.
-
Gently stir the mixture and fold in spinach.
-
Make wells in the dish and crack an egg into each.
-
Bake for another 10 minutes until egg whites are set and yolks are still soft.
-
Garnish with fresh basil or chives. Serve warm.
Notes
Substitute feta with goat cheese or ricotta if preferred.
Include more veggies like mushrooms or zucchini for variety.
Adjust red pepper flakes for a spicier or milder dish.
Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: Mediterranean, American
