Baked Feta Eggs with Tomatoes and Spinach

Introduction

Baked Feta Eggs with Tomatoes and Spinach is a delightful Mediterranean-inspired dish that quickly became a favorite in our house. I was a little hesitant at first, thinking that feta cheese might overpower the eggs, but the combination of flavors was perfect. The feta became beautifully creamy as it baked with the tomatoes, and the spinach added a fresh, vibrant touch. My family loved it, and it’s now a regular on our breakfast or brunch table. Not only is it delicious, but it also feels wholesome and satisfying. Serve it with a piece of crusty bread, and you have a complete meal that will keep you full and energized.

Why You’ll Love Baked Feta Eggs with Tomatoes and Spinach

This dish is a perfect balance of flavors and textures, with the creamy feta cheese, sweet cherry tomatoes, and tender spinach. The eggs add a rich, velvety finish that pairs wonderfully with the roasted vegetables. The addition of garlic, bell pepper, and spices elevates the dish, creating a savory, Mediterranean-inspired meal that’s as flavorful as it is nutritious. Whether you’re hosting brunch or just making a healthy breakfast for your family, this recipe will undoubtedly impress everyone. Plus, it’s so easy to make, with just a few ingredients and a hands-off cooking process. It’s also a great way to get some vegetables into your day while enjoying a comforting, flavorful dish.

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 chives

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Ingredients:
   • For Ramekins: Divide the tomatoes, bell pepper, red onion, garlic, and feta cheese evenly among four 10-ounce oven-safe ramekins. Drizzle 1 tablespoon of olive oil over each ramekin.
   • For a Large Dish: Combine the tomatoes, bell pepper, red onion, and garlic in an 8×8 or 9×11 baking dish. Place the feta in the center and drizzle all the olive oil over the veggies and cheese.
3. Season: In a small bowl, mix the oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle the spice mixture over the feta and veggies, dividing evenly if using ramekins.
4. Bake: Place the ramekins on a baking sheet (for easy handling) or place the baking dish directly in the oven. Bake for 25 minutes.
5. Add Spinach and Stir: Remove from the oven and stir to mix the softened feta into the roasted veggies. Add the chopped spinach and stir until combined.
6. Add Eggs: Create wells in the center of the ramekins or four wells in the baking dish. Crack one egg into each well.
7. Finish Baking: Return to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks are still slightly runny.
8. Garnish and Serve: Top with chopped fresh basil or chives, if desired. Serve hot with crusty baguette, toast, or pita for dipping.

Nutrition Facts (Servings and calories per serving)

• Servings: 4
• Calories per serving: 373

Preparation time

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

How to Serve

• Serve with a slice of crusty bread or pita for dipping into the runny yolks and creamy feta.
• Pair with a light salad for a more filling meal.
• For a more indulgent option, serve alongside roasted potatoes or sautéed mushrooms.
• You can also serve with avocado slices or a dollop of sour cream for added richness.

Additional Tips

1. For extra creaminess, try using full-fat feta cheese.
2. Feel free to substitute the spinach with other leafy greens like kale or arugula for a different flavor profile.
3. Add some olives or sun-dried tomatoes for an extra Mediterranean touch.
4. If you like your eggs fully cooked, leave them in the oven for a few extra minutes.
5. You can make this recipe ahead of time by preparing the vegetables and cheese the night before, then adding the eggs and baking them in the morning.

FAQ

1. Can I use a different type of cheese?
   Yes, you can substitute feta with goat cheese, ricotta, or mozzarella, although the flavor will change slightly.
2. Can I make this recipe in a casserole dish instead of ramekins?
   Absolutely! You can use an 8×8 or 9×11 baking dish for the same delicious result.
3. How can I make the eggs more well-done?
   Leave the eggs in the oven for an extra 2-3 minutes until the yolks are fully set.
4. Can I freeze this dish?
   It’s best served fresh, but you can freeze the baked veggies and feta mixture (without eggs) and reheat before adding the eggs.
5. Is this dish gluten-free?
   Yes, as long as you serve it with gluten-free bread or pita.
6. Can I add meat to this dish?
   Yes, adding cooked sausage or bacon would be a great addition for a heartier meal.
7. Can I make this dish vegan?
   Yes, substitute the feta with a vegan cheese, and use tofu or chickpea scramble in place of the eggs.
8. How can I make this dish spicier?
   Add more red pepper flakes or a pinch of cayenne pepper to increase the heat.
9. Can I use frozen spinach?
   Yes, just be sure to thaw and drain the spinach before adding it to the dish.
10. What can I serve with this dish besides bread?
    A simple salad, roasted potatoes, or grilled vegetables make great side dishes.

Conclusion

Baked Feta Eggs with Tomatoes and Spinach is a flavorful, nutritious dish that’s perfect for breakfast or brunch. With minimal ingredients and easy-to-follow instructions, this recipe comes together in less than an hour, making it ideal for busy mornings or weekend get-togethers. The combination of creamy feta, roasted vegetables, and perfectly baked eggs is both satisfying and healthy. Whether you’re a feta fan or just looking for a new, delicious way to enjoy eggs, this Mediterranean-inspired dish is sure to become a favorite in your household.

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