Description
A delightful blend of creamy feta, fresh vegetables, and perfectly baked eggs, ideal for breakfast or brunch gatherings.
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
- Optional: chopped fresh basil or fresh chives for topping
Instructions
- Preheat the oven to 400 degrees F.
- If using ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes and drizzle a tablespoon of olive oil over each. If using one large dish, combine the vegetables and place the feta in the center before drizzling olive oil over it.
- Mix the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a bowl. Sprinkle over the vegetables and feta.
- Bake for 25 minutes until the vegetables are tender and feta is golden.
- Stir the mixture, add spinach, and create wells for the eggs. Crack an egg into each well and return to the oven.
- Bake for an additional 10 minutes until the eggs are set.
- Top with fresh herbs and serve with bread.
Notes
Feel free to customize with other vegetables like zucchini or kale. This is a versatile dish that can be adjusted to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 240mg