There’s something irresistible about baked eggs nestled into a bed of creamy feta and roasted vegetables.
This baked feta eggs recipe is full of Mediterranean flavor, easy to prepare, and perfect for a hearty breakfast, brunch, or even a light dinner.
Why You’ll Love This Recipe
It’s simple to prepare and comes together in under 40 minutes.
The combination of creamy feta, roasted veggies, and baked eggs is both healthy and flavorful.
It’s versatile—serve it in individual ramekins or one big dish.
Pairs perfectly with bread, pita, or a fresh salad.
What You’ll Need (Ingredient Highlights)
Cherry or grape tomatoes roast into sweet, juicy bites.
Red bell pepper adds vibrant color and a mild crunch.
Feta cheese melts into a creamy, tangy base.
Baby spinach gives freshness and a pop of green.
Eggs bring richness and make the dish satisfying.
Pro Tips Before You Start
Use block feta instead of crumbled for the creamiest results.
If you prefer runny yolks, shorten the second bake time.
Let the veggies roast fully before adding spinach and eggs for maximum flavor.
Top with fresh herbs for brightness before serving.
How to Make Baked Feta Eggs Recipe
Step 1 – Preheat oven
Set oven to 400°F (200°C). Prepare ramekins or one large baking dish.
Step 2 – Assemble the base
Add tomatoes, bell pepper, onion, garlic, and feta to the dish. Drizzle with olive oil.
Step 3 – Season well
Mix oregano, thyme, salt, black pepper, and red pepper flakes.
Sprinkle over veggies and feta.
Step 4 – Roast the mixture
Bake for 25 minutes until the vegetables soften and feta turns golden.
Step 5 – Stir and add greens
Remove from oven, stir the feta and veggies together, then fold in spinach.
Step 6 – Add the eggs
Make small wells and crack the eggs into them.
Step 7 – Bake again
Return to the oven for 8–10 minutes, depending on how set you want the eggs.
Step 8 – Garnish and serve
Sprinkle with fresh basil or chives. Serve warm with bread or pita.
What to Serve Them With
Crusty baguette or sourdough toast.
Warm pita or flatbread.
A crisp cucumber salad on the side.
Variations / Substitutions
Swap feta with goat cheese for a creamier flavor.
Add olives or sun-dried tomatoes for extra Mediterranean flair.
Replace spinach with kale or arugula.
Spice it up with harissa or extra chili flakes.
Storage & Leftovers
Store leftovers in the refrigerator for up to 2 days.
Reheat gently in the oven; avoid microwaving to keep eggs tender.
Best enjoyed fresh for the ideal texture.
FAQs
Can I use crumbled feta instead of block feta?
Yes, but block feta melts creamier.
What if I want softer eggs?
Bake less during the second round—check at 7–8 minutes.
Can I make this dairy-free?
Yes, use a plant-based feta alternative.
Can I prepare it ahead?
You can roast the veggies in advance and add eggs just before serving.
Do I have to use spinach?
No, kale, arugula, or even zucchini can work.
Can I add meat?
Yes, cooked sausage or chorizo makes it heartier.
How spicy is it with red pepper flakes?
It’s mild, but you can adjust to your preference.
What bread pairs best?
Sourdough, pita, or baguette work wonderfully.
Can I make this in a cast iron skillet?
Absolutely—it bakes evenly and looks rustic.
Is this dish kid-friendly?
Yes, just reduce or omit the chili flakes.
Final Thoughts
Baked feta eggs are flavorful, satisfying, and versatile.
Whether you make them for a weekend brunch or a simple dinner, they deliver comfort and elegance with minimal effort.
Once you try it, this dish will likely become a favorite in your kitchen.
