Description
This Mediterranean baked feta eggs recipe features creamy feta, jammy eggs, and a colorful veggie base, all baked together for a hearty, healthy breakfast or brunch. It’s quick, easy, and packed with Mediterranean flavors, perfect for lazy weekends or impressing guests.
Ingredients
Scale
- 4 large eggs
- 3.5 oz (100g) feta cheese, block or crumbled
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (about 1 oz/30g) fresh spinach, roughly chopped
- 1 small red onion, thinly sliced
- 2 tablespoons (30ml) extra virgin olive oil
- 2–3 cloves garlic, minced
- 1/2 cup (60g) roasted red peppers, sliced (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon dried oregano
- Salt & black pepper, to taste
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 400°F (200°C). Optionally, preheat your skillet in the oven for a crispier bottom.
- In an oven-safe skillet or mixing bowl, combine cherry tomatoes, spinach, red onion, garlic, and roasted red peppers (if using). Drizzle with olive oil, sprinkle with oregano, salt, and black pepper, and toss to coat.
- Roast the veggies in the oven for 8-10 minutes, stirring halfway, until tomatoes are blistered and spinach is wilted.
- Remove the skillet from the oven. Crumble feta cheese evenly over the roasted veggies and gently stir to nestle the feta into the tomato juices. Sprinkle with crushed red pepper flakes if desired.
- Using the back of a spoon, make 4 wells in the veggie-feta mixture. Crack an egg into each well. Sprinkle each egg with a pinch of salt and pepper.
- Return the skillet to the oven and bake for 8–12 minutes, until egg whites are just set and yolks are still slightly runny. For firmer yolks, bake 2–3 minutes longer.
- Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley and lemon zest. Serve hot, straight from the skillet.
Notes
Preheat your skillet for best results. Use block feta for creaminess. Adjust baking time for desired egg doneness. For dairy-free, use vegan feta. Add extra veggies or cooked beans for more protein. Serve with crusty bread or pita, or keep gluten-free by skipping the bread. Store leftovers in the fridge for up to 3 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (about 1 egg with veggies and feta)
- Calories: 240
- Sugar: 4
- Sodium: 600
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 15
Keywords: baked eggs, feta, Mediterranean breakfast, brunch, healthy, vegetarian, easy, skillet, oven, Greek, protein, low carb, gluten free