Baked Feta Eggs with Spinach (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cherry or grape tomatoes
02 -
1 red bell pepper, diced
03 -
1/2 small red onion, diced
04 -
3 cloves garlic, minced
05 -
8 ounces feta cheese
06 -
4 tablespoons olive oil
07 -
1 cup baby spinach, chopped
08 -
4 large eggs
→ Seasonings
09 -
1 teaspoon dried oregano
10 -
1 teaspoon sea salt
11 -
1/2 teaspoon dried thyme
12 -
1/2 teaspoon ground black pepper
13 -
1/2 teaspoon red pepper flakes
→ Garnish
14 -
Fresh basil or chives, chopped (optional)
→ For Serving
15 -
Crusty baguette, toast, or pita bread
# Instructions:
01 -
Preheat oven to 200°C (400°F).
02 -
If using individual ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle each with 1 tablespoon olive oil. If using one large dish, combine vegetables in the dish and place feta in the center, then drizzle oil over everything.
03 -
In a small bowl, combine dried oregano, salt, dried thyme, black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetables.
04 -
Place ramekins on a baking sheet or the baking dish directly in the oven. Bake for 25 minutes until vegetables are soft and feta begins to melt.
05 -
Remove from oven and stir to distribute melted feta evenly among the vegetables. Fold in chopped spinach until wilted and combined.
06 -
Create wells in the mixture (one in each ramekin or four if using a single dish). Crack an egg into each well.
07 -
Return to oven and bake for an additional 10 minutes until egg whites are set but yolks remain slightly runny.
08 -
Top with fresh herbs if desired. Serve immediately with bread for dipping.
# Notes:
01 -
Individual ramekins should hold at least 300ml (10 ounces) or more
02 -
If using one baking dish, an 8x8 or 9x11 baking pan is recommended