Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves minced garlic
8 ounces feta cheese
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional for topping: chopped fresh basil or fresh chives
Instructions
- Preheat your oven to 400°F.
- If using individual ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle 1 tablespoon of olive oil over each dish.
- If using a single large baking dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish. Place the feta in the center and drizzle olive oil over the feta and veggies.
- In a small bowl, mix the dried oregano, salt, dried thyme, black pepper, and red pepper flakes.
- Sprinkle the spice mixture evenly over the feta and vegetables (divide equally between the four dishes if using individual ramekins).
- Place the ramekins on a baking sheet (if using individual dishes) or put the baking dish directly in the oven. Bake for 25 minutes.
- Remove the dishes from the oven and stir the mixture to combine so the feta is evenly mixed with the veggies. Add the chopped spinach and stir until combined.
- Create a well in the center of each ramekin or four wells in the large baking dish. Crack an egg into each well.
- Return the dishes to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your desired doneness.
- Top with optional fresh basil or chives before serving.
- Serve with crusty baguette, toast, or pita for dipping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- If you prefer your eggs less runny, bake them for a few extra minutes.
- Frozen spinach can be used as a substitute for fresh; just ensure it is thawed and excess moisture is squeezed out.
- This recipe is naturally gluten-free, but if you serve it with bread, ensure it’s gluten-free if needed.
- The recipe can be doubled for larger servings or made in a larger baking dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 185mg
