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Baked feta eggs recipe with roasted cherry tomatoes and herbs served in individual white ramekins

Mediterranean Baked Feta Eggs

Warm, savory baked eggs nestled into creamy feta and roasted vegetables make every bite feel comforting and bright.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: Greek-inspired, Mediterranean
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cherry or grape tomatoes washed and dried
  • 1 red bell peppers diced (seeds removed for sweetness)
  • ½ small red onion finely chopped (adds mild sharpness)
  • 4 cloves garlic minced (fresh for best aroma)
  • 9 ounces feta cheese block kept whole for creamy melting
  • 4 tablespoons olive oil extra virgin preferred
  • 1 ¼ teaspoons dried oregano Mediterranean-style herb
  • ½ teaspoons sea salt fine-grain for even seasoning
  • ¾ teaspoon dried thyme earthy balance
  • ¾ teaspoon ground black pepper freshly cracked if possible
  • ¼ teaspoon red pepper flakes adjust for heat preference
  • 1 cups baby spinach chopped (packed loosely)
  • 4 large eggs room temperature for even baking
  • Fresh herbs for topping optional (chives, parsley, or basil)

Equipment

  • 4 Oven-safe ramekins or baking dish Use four 10-ounce ramekins for individual portions or one 8x8 or 9x11-inch dish for family-style baking
  • 1 Baking sheet Placed underneath ramekins to prevent spills and make transferring easier
  • 1 Small mixing bowl Used to blend dried herbs and spices evenly
  • 1 Spoon Helpful for stirring the vegetables and forming wells for the eggs

Method
 

  1. Preheat the oven to 400°F and position a rack in the center.
  2. Divide the tomatoes, bell peppers, onion, garlic, and feta evenly among oven-safe ramekins, or arrange the vegetables in one baking dish with the feta placed in the center.
  3. Drizzle the olive oil over the vegetables and cheese so everything is lightly coated.
  4. In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper flakes until blended.
  5. Scatter the seasoning mixture evenly over the feta and vegetables.
  6. Place ramekins on a baking sheet or set the baking dish directly in the oven, then roast until the vegetables soften and the tomatoes burst.
  7. Remove from the oven and gently stir so the softened feta blends into the vegetables, then fold in the spinach until just wilted.
  8. Form wells in the mixture and carefully crack one egg into each space.
  9. Return the dish to the oven and bake until the egg whites are just set and opaque.
  10. Remove from the oven and garnish with fresh herbs if desired.

Nutrition

Serving: 230gCalories: 390kcalCarbohydrates: 11gProtein: 18gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 245mgSodium: 1180mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 38IUVitamin C: 55mgCalcium: 30mgIron: 15mg

Notes

This dish brings together simple ingredients into something that feels special and comforting. It’s perfect for sharing at the table, with warm bread and good conversation lingering just as long as the aroma from the oven.

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