Baked Feta Eggs

This Mediterranean-inspired Baked Feta Eggs dish is a flavorful, low-carb breakfast or brunch option combining juicy roasted tomatoes, red bell pepper, spinach, and creamy feta cheese, all topped with perfectly baked eggs. It’s simple, nutritious, and beautifully presented, whether made in a large baking dish or individual ramekins.

Ingredients

• 2 cups cherry or grape tomatoes
  
  

• 1 red bell pepper, diced
  
  

• ½ small red onion, diced
  
  

• 3 cloves garlic, minced
  
  

• 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: chopped fresh basil or chives for garnish
  
  

Directions

1. Preheat oven to 400°F (200°C).
   
   

2. Divide tomatoes, bell pepper, red onion, garlic, and feta into 4 oven-safe ramekins or use one large baking dish.
   
   

3. Drizzle 1 tablespoon olive oil over each ramekin or all over the large dish.
   
   

4. Mix oregano, salt, thyme, black pepper, and red pepper flakes in a bowl. Sprinkle evenly over dishes.
   
   

5. Place ramekins on a baking sheet or large dish in oven. Bake for 25 minutes.
   
   

6. Remove, stir in spinach to combine.
   
   

7. Create a well in each ramekin (or 4 in large dish), crack an egg into each.
   
   

8. Return to oven and bake another 10 minutes, until egg whites are set.
   
   

9. Top with fresh herbs or chives if desired and serve warm with bread or pita.
   
   

Nutritional Value by Grams (Per Serving)

• Calories: 373g
  
  

• Total Fat: 31g
  
  

• Saturated Fat: 12g
  
  

• Unsaturated Fat: 17g
  
  

• Cholesterol: 236mg
  
  

• Sodium: 1131mg
  
  

• Carbohydrates: 10g
  
  

• Fiber: 2g
  
  

• Sugar: 6g
  
  

• Protein: 16g