Mediterranean Baked Feta Eggs
A vibrant one-pan meal featuring creamy baked feta, seasonal vegetables, and perfectly poached eggs. Packed with Mediterranean herbs and flavor, it’s ideal for breakfast, brunch, or a light dinner.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings 1x
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 cups cherry or grape tomatoes (whole or halved)
1 red bell pepper, diced
½ small red onion, diced
3 cloves minced garlic
8 ounces feta cheese (block or crumbles)
4 tablespoons olive oil (extra virgin recommended)
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon red pepper flakes (optional)
1 cup chopped baby spinach
4 large eggs (room temperature)
Optional – chopped fresh basil or chives (for topping)
Instructions
Preheat oven to 375°F (190°C)
Heat a large oven-safe skillet over medium heat, then add 4 tablespoons olive oil
Add diced onion, red bell pepper, and minced garlic; sauté 5 minutes
Stir in tomatoes, oregano, sea salt, thyme, black pepper, and red pepper flakes (if using); cook 5 minutes
Push vegetable mixture to the sides of the pan, then place feta cheese in the center
Bake 20 minutes until feta is golden and bubbling
Carefully create 4 wells in the feta and egg mixture, crack an egg into each well
Return to oven and bake 8-10 minutes until eggs are set
Remove from oven, gently stir in baby spinach, and top with optional herbs
Serve immediately from the pan
Notes
Adjust salt to taste
Use crumbled feta for faster melting
Crispy edges form best in a cast-iron skillet
Store leftovers in an airtight container in the refrigerator for up to 2 days
Freeze unbaked feta mixture for up to 1 month
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 200mg
Find it online: https://www.makeourrecipes.com/mediterranean-baked-feta-eggs/