Name: Baked Feta Eggs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes; 1 red bell pepper, diced; 1/2 small red onion, diced; 3 cloves minced garlic; 8 ounces feta cheese; 4 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon sea salt; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1/2 teaspoon red pepper flakes; 1 cup chopped baby spinach; 4 large eggs; Chopped fresh basil or fresh chives

Jump to Recipe

If you’re hunting for a brunch dish that’s bursting with bold flavors yet feels luxurious with minimal effort, let me introduce you to your new obsession: Baked Feta Eggs! Imagine creamy feta melting into juicy roasted tomatoes, sweet bell pepper, and tender spinach, all crowned with perfectly set eggs and a sparkle of herbs. This dish is both comforting and elegant, delivering all the comforting, punchy Mediterranean vibes while being weeknight-easy. Whether you’re hosting friends for a lazy breakfast or jazzing up your lunch, Baked Feta Eggs are guaranteed to impress and satisfy.

Ingredients You’ll Need

This recipe is proof that a handful of great ingredients transform into something magical. These pantry staples each add their own little spotlight: color from the bell peppers, a salty tang from feta, and an unmistakable punch of freshness from herbs. Here’s what you’ll gather:

Cherry or grape tomatoes (2 cups): Their natural sweetness intensifies in the oven, making the dish beautifully juicy and vibrant.
Red bell pepper, diced (1): Adds a crunchy, sweet depth of flavor and a burst of color.
Red onion, diced (1/2 small): Infuses gentle sharpness and helps balance the richness.
Minced garlic (3 cloves): Brings classic aromatic warmth you’ll smell right away as it bakes.
Feta cheese (8 ounces): The star of the show, melting into creamy, savory pools throughout the dish.
Olive oil (4 tablespoons): Helps everything roast to perfection and enriches each bite.
Dried oregano (1 teaspoon): For that signature Mediterranean flavor that scents the whole dish.
Sea salt (1 teaspoon): Brings out the flavors without overwhelming the feta’s saltiness.
Dried thyme (1/2 teaspoon): Adds subtle, earthy notes that play perfectly with both eggs and veggies.
Ground black pepper (1/2 teaspoon): Gives a gentle edge that wakes up all the other flavors.
Red pepper flakes (1/2 teaspoon): Optional, but great for a hint of spicy warmth.
Chopped baby spinach (1 cup): Wilts in at the last minute for a pop of green and added nutrition.
Large eggs (4): Our crowning glory! Each egg bakes into a perfect little pocket.
Optional toppings—fresh basil or chives: Lift the whole dish with a hit of freshness at the end.

How to Make Baked Feta Eggs

Step 1: Preheat Your Oven

Start by cranking your oven up to 400 degrees F. Give yourself a head start by setting out your ingredients so everything is easy to reach. This temperature guarantees golden, caramelized veggies and creamy feta every single time.

Step 2: Prep the Veggies and Feta

Whether you’re serving individually (ramekins, so cute!) or going family-style with one big dish, divide or arrange your tomatoes, bell pepper, onion, garlic, and feta. In ramekins, split the mixture evenly between four dishes. If you’re using a big baking dish, just arrange the feta in the center so it melts charmingly into your veggies. Drizzle a generous tablespoon of olive oil over each serving, or the full four tablespoons if you’re baking all in one dish.

Step 3: Mix Up Your Spice Blend

Mix the oregano, sea salt, thyme, black pepper, and those fiery red pepper flakes in a small bowl. This little blend makes a big difference—it’ll make your Baked Feta Eggs wildly fragrant, and the red pepper flakes lend a sly little kick. Sprinkle the seasoning over your feta and veggies (divide evenly if making individual dishes).

Step 4: First Bake – Roast the Base

Place your ramekins on a baking sheet (for easy handling), or if you’re using a big dish, pop it straight in the oven. Bake for 25 minutes. This is where the veggies soften up, tomatoes blister and burst their juices, and feta gets perfectly soft and warm—the kind of smells that bring everyone to the kitchen.

Step 5: Stir and Add Spinach

Take the dishes out carefully. Give everything a gentle stir so that the creamy feta marries with those sweet veggies—it should look gorgeously saucy. Next, scatter in your chopped baby spinach and stir one more time. The residual heat will help the spinach wilt just enough to keep it vibrant.

Step 6: Add the Eggs

Make a little well in the center of each ramekin (or four wells in a big dish). Carefully crack an egg into each well, aiming for the center so your yolks sit front and center. This ensures those gorgeous, runny yolks in your Baked Feta Eggs—absolute heaven.

Step 7: Final Bake for the Eggs

Back they go into the oven! Bake for 10 more minutes. You’re looking for whites set and yolks still a bit soft—it’s the perfect contrast with the creamy, herby base. Adjust a minute or two either way based on how runny you like your eggs.

Step 8: Top and Serve

Once out, scatter fresh basil or chives over the top for a pop of color and bright flavor (optional, but so worth it). Serve straight away with plenty of warm baguette, toast, or even pita for scooping up every last bit.

How to Serve Baked Feta Eggs

Garnishes

Finishing touches can elevate Baked Feta Eggs from great to unforgettable. I love showering the finished dish with chopped fresh basil or chives—both add a punchy, green flavor that really sings against the rich, salty feta. For a little extra color, a smattering of parsley or finely diced red onion works beautifully too.

Side Dishes

Baked Feta Eggs beg to be paired with dippable carbs, and I’m not shy about saying a warm, crusty baguette is my favorite choice. Slices of sourdough toast or triangles of fluffy pita are equally wonderful for all that luscious sauce. Want to go lighter? A crisp, tangy green salad or simple cucumber slices make a fresh, cooling partner.

Creative Ways to Present

If you want to impress guests or make a meal extra-special, try baking Baked Feta Eggs in individual ramekins for a personalized touch. For brunch parties, line up the ramekins on a serving tray with spoons and bread alongside. Or serve the whole affair straight from a big cast iron pan at the center of the table, family-style. For a playful twist, scoop the mixture onto toasted flatbreads for an open-faced egg sandwich that’s a surefire conversation starter.

Make Ahead and Storage

Storing Leftovers

Baked Feta Eggs keep surprisingly well if you have leftovers. Let the dish cool to room temperature, then transfer to an airtight container. Store in the fridge for up to three days. The flavors deepen and meld as they sit, making for a delicious next-day lunch.

Freezing

While freezing isn’t ideal for eggs (especially with a runny yolk), you can absolutely freeze the feta-vegetable base. Cool it fully, pack tightly in a freezer-safe dish, and freeze up to two months. When ready, thaw overnight in the fridge, then bake with fresh eggs as usual for a speedy meal.

Reheating

To reheat, simply place the leftovers in a small baking dish and warm in a 350-degree F oven for 10 to 15 minutes, loosely covered. The eggs will cook a bit more, so this method is best if you’re okay with firmer yolks. For a quick fix, a microwave works too—use short, 30-second bursts to avoid overcooking.

FAQs

Can I use regular tomatoes instead of cherry or grape tomatoes?

Absolutely! While cherry or grape tomatoes offer the best pop of sweetness, you can use any ripe tomato you have on hand—just chop them into bite-size pieces for even roasting.

Is there a good dairy-free alternative to feta cheese?

Yes! There are plenty of plant-based feta options at most grocery stores, or you could substitute with firm tofu plus a splash of lemon juice for tang. While the flavor will be a bit different, the dish will still be satisfying and delicious.

Do I have to use spinach, or can I swap in other greens?

Spinach wilts beautifully, but you can absolutely use kale, arugula, or even Swiss chard—just chop finely and toss it in a minute or two earlier if using heartier greens so they have a bit more time to soften.

What’s the best way to make Baked Feta Eggs for a crowd?

For feeding a group, skip the ramekins and use a large baking dish. You can easily double the recipe, fit 8 eggs in one dish, and let everyone scoop out their own portion. Set out extra bread and a variety of herbs so guests can customize their plates.

How do I know when the eggs are perfectly cooked?

Keep an eye on the eggs during the second bake—they’re done when the whites are opaque and set but the yolks still jiggle a bit if you give the pan a gentle shake. If you like your yolks firmer, just give it another couple of minutes.

Final Thoughts

There’s just something about the combination of salty, creamy feta with jammy eggs and sweet, roasted veggies that keeps me coming back to Baked Feta Eggs again and again. Whether for breakfast, lunch, or even a cozy dinner, this dish always delights. Give it a try—you might just find yourself making it on repeat, too!

Baked Feta Eggs Recipe

★★★★★

5.3 from 15 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Baked Feta Eggs is a flavorful and satisfying dish featuring eggs baked with cherry tomatoes, bell pepper, spinach, and a generous amount of feta cheese. Perfect for brunch or a special weekend breakfast.

Instructions

Preheat oven to 400 degrees F.

If using ramekins or individual serving dishes* – divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.

If using one large dish** –

Combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.

Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl.

Stir to combine. Sprinkle the spice mixture over the feta and veggies.

Place ramekins on a baking sheet before placing them in the oven, or place the baking dish directly in the oven. Bake for 25 minutes.
Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies.

Add the spinach and stir it in till combined.

Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells.
Place dishes back in the oven and bake for an additional 10 minutes.
Top with optional chopped fresh herbs or sliced chives.
Serve with crusty baguette, toast, or pita for dipping.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: Mediterranean