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Baked feta eggs with roasted cherry tomatoes and spinach in a white ramekin

Baked Feta Eggs

Creamy baked feta eggs with roasted cherry tomatoes, bell pepper, spinach, and soft-set eggs. A Mediterranean-inspired breakfast or brunch ready in under 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 373
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper diced
  • 1/2 small red onion diced
  • 3 cloves garlic minced
  • 8 oz feta cheese crumbled from a block packed in brine
  • 4 tbsp olive oil 1 tbsp per ramekin if using individual dishes
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes adjust to taste
  • 1 cup chopped baby spinach
  • 4 large eggs
  • fresh basil or chives optional, for topping

Equipment

  • 4 ramekins (10 oz or more) or one 8x8 or 9x11-inch baking dish
  • Baking sheet
  • Small mixing bowl

Method
 

  1. Preheat oven to 400 degrees F. Place ramekins on a baking sheet.
  2. For individual ramekins: divide tomatoes, bell pepper, red onion, garlic, and feta evenly between 4 ramekins. Drizzle 1 tablespoon olive oil over each. For one large dish: combine all vegetables, place feta in center, drizzle all the olive oil over everything.
  3. Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle evenly over feta and vegetables.
  4. Bake for 25 minutes until tomatoes have burst and feta is soft and lightly golden at the edges.
  5. Remove from oven and stir so feta blends into the roasted vegetables. Add chopped spinach and stir to combine.
  6. Create a well in the center of each ramekin or 4 wells in a large dish. Crack one egg into each well.
  7. Return to oven and bake for 8 to 10 minutes until egg whites are fully set. Check at 8 minutes for soft yolks.
  8. Top with fresh basil or chives and serve warm with crusty bread, toast, or pita.

Notes

Use ramekins of at least 10 oz. Always place ramekins on a baking sheet. Do not skip stirring after the first bake. Pull from oven 1 minute early if you prefer runny yolks. Reheat in oven at 325F rather than microwave to avoid rubbery eggs.