Mediterranean Baked Feta Eggs
A vibrant and wholesome dish featuring baked eggs, feta cheese, and roasted vegetables that's easy to prepare and full of flavor.
Ingredients
Main Ingredients
- 4 large large eggs Choose the freshest organic eggs available for the best taste and texture.
- 1 cup cherry tomatoes Sweet and juicy, these add a burst of flavor when roasted.
- 1 cup fresh spinach Offers an earthy flavor and vibrant color while providing essential nutrients.
- 4 oz feta cheese Crumbled or cubed, feta adds a creamy tang that brings the dish to life.
- 2 tablespoons olive oil A staple in Mediterranean cooking, it enhances flavor and aids in roasting.
- Salt and pepper Essential for seasoning, tweak these to your taste.
- Optional spices (crushed red pepper, oregano, or thyme) Consider adding these for an extra layer of flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a baking dish, combine the cherry tomatoes and fresh spinach. Drizzle with olive oil, then sprinkle with salt, pepper, and any optional spices you desire. Toss to coat the veggies evenly.
- Scatter the crumbled or cubed feta cheese over the vegetable mixture.
- With the back of a spoon, create four small wells in the vegetable-feta mixture.
- Crack an egg into each well, making sure not to break the yolks.
Cooking
- Place the baking dish in the preheated oven and bake for about 15–20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and let it cool for a minute. Serve warm, garnished with fresh herbs if desired.
Notes
If you have leftover Mediterranean Baked Feta Eggs, allow the dish to cool, then cover it or transfer it to an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or microwave.