Go Back
–+ servings
Baked Feta Eggs with Spinach

Creamy Baked Feta Eggs with Spinach for a Cozy Brunch

This Baked Feta Eggs with Spinach is a delightful Mediterranean-inspired dish perfect for brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 2 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Tomatoes Fresh or canned
  • 1 medium Red Bell Pepper Can substitute with yellow or green
  • 1 medium Red Onion Alternatively use sweet onion
  • 3 cloves Garlic Mince for best flavor
For the Feta Mixture
  • 8 oz Feta Cheese Opt for block feta
  • 2 tbsp Olive Oil Avocado oil can be used
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes
For the Greens and Eggs
  • 4 cups Spinach Can substitute with kale or Swiss chard
  • 1 tbsp Lemon Zest Lime zest is a good alternative
  • 4 large Eggs Room-temperature works best

Equipment

  • Oven
  • Oven-safe dishes
  • mixing bowl
  • knife
  • Cutting Board

Method
 

Step-By-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Prepare vegetables by dicing the red bell pepper, slicing the red onion, mincing the garlic, and halving the tomatoes.
  3. Mix oregano, thyme, salt, black pepper, and red pepper flakes in a small bowl.
  4. Assemble the base by distributing the vegetables evenly in oven-safe dishes and crumbling feta cheese on top.
  5. Drizzle olive oil over the mixture and sprinkle the spice blend on top.
  6. Bake for 25 minutes until the vegetables are soft and the feta is slightly golden.
  7. Stir the mixture, add spinach, and create wells for the eggs.
  8. Crack eggs into the wells and sprinkle with lemon zest.
  9. Bake again for 8-10 minutes until the egg whites are set and yolks are slightly runny.
  10. Let rest for 2 minutes and garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Vegetable swaps and advanced prep can enhance the dish.

Tried this recipe?

Let us know how it was!