Baked Feta Eggs (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups cherry or grape tomatoes
02 -
1 red bell pepper, diced
03 -
½ small red onion, diced
04 -
3 cloves garlic, minced
05 -
1 cup baby spinach, chopped
→ Dairy
06 -
8 ounces feta cheese
07 -
4 large eggs
→ Oils & Seasonings
08 -
4 tablespoons olive oil
09 -
1 teaspoon dried oregano
10 -
1 teaspoon sea salt
11 -
½ teaspoon dried thyme
12 -
½ teaspoon ground black pepper
13 -
½ teaspoon red pepper flakes
→ Garnish
14 -
Fresh basil or chives, chopped (optional)
→ Serving Suggestion
15 -
Crusty baguette, toast, or pita bread for dipping
# Instructions:
01 -
Preheat oven to 200°C (400°F).
02 -
For individual servings: divide tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe ramekins. Drizzle 1 tablespoon olive oil over each dish. For a single dish: combine tomatoes, bell pepper, red onion, and garlic in a baking dish and place feta in the center. Drizzle olive oil over the feta and vegetables.
03 -
In a small bowl, combine dried oregano, salt, dried thyme, black pepper, and red pepper flakes. Sprinkle the spice mixture evenly over the feta and vegetables.
04 -
Place ramekins on a baking sheet or place the baking dish directly in the oven. Bake for 25 minutes until vegetables are softened and feta begins to melt.
05 -
Remove from oven and stir to combine the melted feta with the vegetables. Add chopped spinach and stir until incorporated.
06 -
Create a well in the center of each ramekin or four wells if using one baking dish. Crack an egg into each well.
07 -
Return to the oven and bake for an additional 10 minutes, or until egg whites are set but yolks remain runny.
08 -
Top with fresh chopped basil or chives if desired. Serve immediately with crusty bread for dipping.
# Notes:
01 -
This dish can be prepared in individual ramekins for a beautiful presentation or in a single baking dish for family-style serving.
02 -
For firmer egg yolks, extend the final baking time by 2-3 minutes.