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Overhead view of baked feta eggs in a white ceramic ramekin with roasted cherry tomatoes, melted feta, wilted spinach, and a soft-set egg garnished with fresh basil

Baked Feta Eggs with Tomatoes and Spinach

Cherry tomatoes, red bell pepper, red onion, and a block of feta roasted together with Mediterranean spices, stirred with spinach, then topped with eggs and baked until set. A healthy low-carb breakfast or brunch ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 373
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper diced
  • 0.5 small red onion diced
  • 3 cloves garlic minced
  • 8 oz feta cheese block preferred over crumbled for even melting
  • 4 tbsp olive oil 1 tbsp per ramekin or all 4 tbsp for large dish
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes
  • 1 cup baby spinach roughly chopped, added after first bake only
  • 4 large eggs one per ramekin or four wells in large dish
  • 1 handful fresh basil or chives optional garnish

Equipment

  • 4 oven-safe ramekins at least 10 oz each, or one 8x8 or 9x11-inch baking dish
  • Baking sheet (required if using ramekins)
  • Small bowl
  • Spoon

Method
 

  1. Preheat oven to 400F.
  2. If using ramekins, divide tomatoes, bell pepper, red onion, and garlic evenly between 4 dishes. Place a portion of feta in the center and drizzle 1 tbsp olive oil over each. If using one large dish, combine all vegetables in the dish, place feta block in center, and drizzle all 4 tbsp olive oil over everything.
  3. In a small bowl, stir together dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetables in each dish.
  4. Place ramekins on a baking sheet to catch drips. Bake for 25 minutes until tomatoes have burst and feta is lightly golden at the edges.
  5. Remove dishes from oven. Stir each dish so the softened feta mixes evenly into the roasted vegetables. Add chopped spinach and stir until just incorporated.
  6. Create one well per ramekin or four evenly spaced wells in the large dish. Crack one egg carefully into each well, keeping the yolk intact.
  7. Return dishes to oven and bake for 8 to 10 minutes. Egg whites are done when fully opaque with no translucent areas. For runny yolks pull at 8 minutes. For fully set yolks bake 11 to 12 minutes.
  8. Top with fresh basil or chives if using. Serve warm with crusty bread, toasted sourdough, or warm pita for dipping.

Notes

Use block feta for the creamiest result after stirring. Always place ramekins on a baking sheet before the oven. Add spinach only after the first bake to prevent it from becoming waterlogged. For make-ahead brunch, prepare through the stirring stage and refrigerate overnight, then add raw eggs and do the second bake fresh. Reheat gently in oven at 300F for 8 minutes rather than microwaving.