Description
Indulge in a delightful breakfast with this Baked Feta Eggs recipe featuring a savory combination of spinach, tomatoes, and eggs, all baked to perfection with flavorful feta cheese. This Mediterranean-inspired dish is a great way to start your day!
Ingredients
Scale
Feta Eggs:
- 4 ounces (115 g) feta cheese, cut into thick slices or crumbled
- 2 cups (60 g) fresh baby spinach
- 1 cup (150 g) cherry tomatoes, halved
- 4 large eggs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garnish:
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the vegetables: In a medium oven-safe skillet or baking dish, drizzle 1 tablespoon of olive oil. Add the spinach, tomatoes, garlic, crushed red pepper flakes, salt, and black pepper, tossing to coat.
- Add feta cheese: Scatter the feta cheese over the vegetables. Drizzle the remaining tablespoon of olive oil on top.
- Bake: Bake for 8–10 minutes until the spinach is wilted and the tomatoes are softened.
- Add eggs: Remove from the oven and create four small wells. Crack one egg into each well.
- Finish baking: Return to the oven and bake for 8–12 minutes, or until the eggs are set to your liking.
- Garnish and serve: Garnish with fresh parsley or basil and serve immediately with crusty bread.
Notes
- For a creamier texture, drizzle with a little heavy cream before baking the eggs.
- You can also add olives, roasted red peppers, or sun-dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 eggs with vegetables
- Calories: 320
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 380 mg
