Introduction

Oh, friends, do you ever crave a breakfast that feels both incredibly special and ridiculously easy? I’m talking about a dish that can transport you to a sunny Mediterranean morning, even if you’re just shuffling into your kitchen in your pajamas. That’s exactly what these Baked Feta Eggs do for me. It’s a dish that brings back memories of lazy weekend brunches with family, where laughter and delicious food filled the air. And the best part? It’s so, so simple, you’ll wonder why you haven’t made it a thousand times already!

Why You’ll Love This Recipe

Fast: Seriously, most of the magic happens in the oven while you sip your coffee.
Easy: Minimal chopping, minimal fuss. It’s pretty much foolproof.
Giftable: Imagine bringing this to a friend’s house for brunch – they’ll be so impressed (and you can take all the credit!).
Crowd-pleasing: From picky eaters to serious foodies, everyone falls in love with the creamy feta and perfectly cooked eggs.

Ingredients

Gather ’round, let’s see what deliciousness we need! Don’t worry if you don’t have every single thing; this recipe is super forgiving.

1 cup Baby spinach: For a touch of green goodness and a little bit of healthy.
2 cups Cherry or grape tomatoes: These little guys are the stars! They burst and become so sweet.
3 cloves Garlic, minced: Because garlic makes everything better, right?
1 teaspoon Dried oregano: Adds that lovely aromatic Mediterranean flavor.
1 Red bell pepper, chopped: For a pop of color and a hint of sweetness.
1/2 Small red onion, thinly sliced: Adds a lovely subtle bite and sweetness when roasted.
1/2 teaspoon Dried thyme: Another herb that just sings with these flavors.
4 Large eggs: Our beautiful little yolks ready to be baked to perfection.
1/2 teaspoon Ground black pepper: For a little warmth.
1/2 teaspoon Red pepper flakes: Just a pinch to give it a tiny kick! Adjust to your spice preference.
1 teaspoon Sea salt: To bring out all those wonderful flavors.
4 tablespoons Olive oil: The liquid gold that helps everything roast up beautifully.
8 ounces Feta cheese, crumbled: Oh, the glorious feta! It gets all melty and creamy.
Optional: Chopped fresh basil or fresh chives, for topping: For that extra burst of freshness and a pretty finish.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s easier than you think.

First things first, let’s get that oven nice and toasty. Preheat it to 400°F (200°C).
Grab a nice big oven-safe skillet or a baking dish. Think cast iron for that rustic charm, or a good ol’ sturdy baking dish will work just fine. Into this, you’ll toss your cherry tomatoes, chopped red bell pepper, sliced red onion, minced garlic, dried oregano, and dried thyme.
Now, let’s give it a good drizzle of our olive oil. Sprinkle in the sea salt, black pepper, and those little red pepper flakes. Give everything a good toss so all those lovely veggies are coated in flavor.
Pop that skillet into your preheated oven and let it bake for about 15 minutes. You want those vegetables to get nice and tender, and you’ll see those tomatoes starting to soften and maybe even burst a little – that’s a good sign!
Carefully take the skillet out of the oven. It’s hot, so use your oven mitts! Gently stir in the baby spinach. It will wilt down pretty quickly with the residual heat.
Now, it’s time for the eggs! Make four little spaces, or “wells,” in your vegetable and feta mixture. Gently crack one egg into each well. Try not to break those lovely yolks!
Generously crumble that delicious feta cheese all over the eggs and vegetables. It’s going to melt into a creamy, dreamy sauce.
Slide the skillet back into the oven. This is the final stretch! Bake for another 8-12 minutes. You’re looking for the egg whites to be set (no longer clear) and the yolks to be cooked just how you like them – runny, jammy, or firm.
Once it’s out of the oven and looks absolutely perfect, you can sprinkle on some fresh basil or chives if you’re feeling fancy. It adds a beautiful pop of color and freshness!

Substitutions & Additions

This recipe is like a warm hug, and you can totally make it your own! Here are a few ideas:

Veggies: Don’t have bell peppers? Zucchini or chopped mushrooms would be delicious. A pinch of chili powder instead of red pepper flakes is great too!
Cheese: While feta is magical here, goat cheese would offer a similar tang. If you’re not a fan of feta, maybe a sprinkle of mozzarella for gooeyness?
Herbs: Feel free to swap dried herbs for fresh. Just double the amount if using fresh. A sprig of rosemary in the oven with the vegetables would be lovely too!
Spice: If you love a little heat, add more red pepper flakes or even a diced jalapeño to the veggie mix.

Tips for Success

A few little tricks up my sleeve to make your Baked Feta Eggs absolutely perfect every time:

Don’t Overcrowd the Pan: Make sure your skillet or baking dish is large enough so the vegetables can roast nicely, rather than steam.
Egg Yolks: If you prefer your yolks more cooked, just bake them for a minute or two longer. If you love them super runny, keep a close eye on them.
Prep Ahead: You can chop all your vegetables and have them ready to go in the skillet. Store them in an airtight container in the fridge, and just add them to the skillet when you’re ready to bake. The feta can also be crumbled ahead of time.

How to Store It

Leftovers? Yes, please! While it’s best enjoyed fresh, you can totally store any leftovers. Let the skillet cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. It should keep well in the refrigerator for about 2-3 days. Reheat gently in the oven or on the stovetop over low heat until warmed through. The eggs might be a bit firmer upon reheating, but it’s still delicious!

FAQs

Got a quick question? I’ve got you covered!

Can I make this ahead of time? You can prep the vegetables and store them in the fridge, but it’s best to crack the eggs and add the feta right before baking for the freshest results.
What do I serve with Baked Feta Eggs? This is fantastic on its own, but it’s also wonderful with some crusty bread for dipping, a side of avocado, or a simple green salad.
Can I use regular spinach instead of baby spinach? Absolutely! Just make sure to chop it up a bit before adding it to the pan.

There you have it, my friends! A dish that’s simple, comforting, and bursting with flavor. Give these Baked Feta Eggs a try, and let me know what you think in the comments below!

Baked Feta Eggs

Incredibly special and ridiculously easy baked feta eggs that bring to mind sunny Mediterranean mornings and lazy weekend brunches.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 27

Servings 4 servings

Equipment

oven-safe skillet Cast iron or sturdy baking dish
Oven mitts

Ingredients

Main ingredients

1 cup Baby spinach For a touch of green goodness and a little bit of healthy.
2 cups Cherry or grape tomatoes These little guys are the stars! They burst and become so sweet.
3 cloves Garlic minced, Because garlic makes everything better, right?
1 teaspoon Dried oregano Adds that lovely aromatic Mediterranean flavor.
1 Red bell pepper chopped, For a pop of color and a hint of sweetness.
0.5 small Red onion thinly sliced, Adds a lovely subtle bite and sweetness when roasted.
0.5 teaspoon Dried thyme Another herb that just sings with these flavors.
4 large Eggs Our beautiful little yolks ready to be baked to perfection.
0.5 teaspoon Ground black pepper For a little warmth.
0.5 teaspoon Red pepper flakes Just a pinch to give it a tiny kick! Adjust to your spice preference.
1 teaspoon Sea salt To bring out all those wonderful flavors.
4 tablespoons Olive oil The liquid gold that helps everything roast up beautifully.
8 ounces Feta cheese crumbled, Oh, the glorious feta! It gets all melty and creamy.
Chopped fresh basil or fresh chives Optional, for topping. For that extra burst of freshness and a pretty finish.

Instructions

Preheat your oven to 400°F (200°C).
In an oven-safe skillet or baking dish, combine cherry tomatoes, chopped red bell pepper, sliced red onion, minced garlic, dried oregano, and dried thyme.
1 cup Baby spinach
Drizzle with olive oil, and sprinkle with sea salt, black pepper, and red pepper flakes. Toss to coat.
1 cup Baby spinach
Bake for 15 minutes until vegetables are tender and tomatoes are softening.
Carefully remove from oven. Stir in baby spinach; it will wilt from the residual heat.
1 cup Baby spinach
Make four wells in the mixture and gently crack one egg into each well.
1 cup Baby spinach
Crumble feta cheese generously over the eggs and vegetables.
1 cup Baby spinach
Return to oven and bake for another 8-12 minutes, until egg whites are set and yolks are cooked to your liking.
Garnish with chopped fresh basil or chives, if desired.
1 cup Baby spinach

Notes

This recipe is forgiving and can be customized with different vegetables, cheeses, herbs, and spices. For best results, ensure your skillet or baking dish is not overcrowded. Leftovers can be stored in the refrigerator for 2-3 days and reheated gently.