Description
This easy and nutritious dish combines creamy feta cheese, juicy tomatoes, fresh spinach, and perfectly baked eggs. Infused with Mediterranean herbs and olive oil, it’s perfect for breakfast or brunch and pairs beautifully with crusty bread or a fresh salad.
Ingredients
Units
Scale
- 2 cups cherry or grape tomatoes, halved
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup baby spinach, chopped
- 8 oz block feta cheese (or crumbled feta)
- 4 large eggs
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Optional: Fresh basil or chives for garnish
Instructions
- Preheat Oven: Preheat to 400°F (200°C).
- Prepare Vegetables: Spread the tomatoes, bell pepper, onion, garlic, and spinach evenly in a greased 8×8-inch baking dish or divide into 4 ramekins.
- Add Feta and Seasonings: Place the feta block in the center (or divide crumbled feta evenly). Drizzle with olive oil and sprinkle oregano, thyme, red pepper flakes, salt, and black pepper.
- Bake Vegetables and Feta: Bake for 20-25 minutes until veggies are tender and feta is slightly melted.
- Add Eggs: Create wells in the vegetable mixture and crack eggs into the wells. Return to the oven and bake for an additional 10-12 minutes, or until egg whites are set but yolks remain runny.
- Garnish and Serve: Remove from the oven, garnish with fresh herbs, and serve with crusty bread, pita, or a side salad.
Notes
- Adjust the baking time for firmer or runnier egg yolks.
- Substitute or add vegetables like zucchini, mushrooms, or artichokes for variety.
- This recipe is perfect for meal prep; refrigerate leftovers for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 portion (¼ of the dish)
- Calories: ~280
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 380mg