There’s something incredibly comforting about baked eggs bubbling away with creamy feta and roasted veggies.
This dish is rustic, full of flavor, and perfect for breakfast, brunch, or even a light dinner.
With minimal prep, it turns simple ingredients into something special.
Why You’ll Love This Recipe
It’s easy, wholesome, and full of Mediterranean flavors.
You can bake it in one dish or make individual servings.
The mix of roasted tomatoes, peppers, and feta gives rich flavor.
It’s versatile—you can enjoy it with bread, pita, or on its own.
What You’ll Need (Ingredient Highlights)
Cherry or grape tomatoes bring natural sweetness when roasted.
Red bell pepper adds color and mild flavor.
Feta cheese bakes into a creamy, tangy sauce.
Baby spinach adds freshness and extra nutrients.
Eggs are baked right into the dish for a complete meal.
Pro Tips Before You Start
Use high-quality feta (Greek block style works best).
Don’t skip roasting the veggies first—it deepens the flavor.
If you prefer runny yolks, shorten the final bake time.
Serve immediately for the best texture.
How to Make Baked Feta Eggs
Step 1 – Prep the oven and dishes
Preheat oven to 400°F (200°C).
Use individual ramekins or one large baking dish.
Step 2 – Add the base ingredients
Divide tomatoes, bell pepper, red onion, garlic, and feta between dishes.
Drizzle with olive oil.
Step 3 – Season generously
Mix oregano, thyme, salt, pepper, and red pepper flakes.
Sprinkle evenly over veggies and feta.
Step 4 – Bake the base
Place ramekins on a baking sheet (or use one dish) and bake for 25 minutes until veggies soften and feta is golden.
Step 5 – Stir and add greens
Remove from oven, stir to combine, and fold in spinach until wilted.
Step 6 – Add the eggs
Make wells in the mixture and crack eggs into them.
Step 7 – Finish baking
Return to oven and bake about 10 minutes until eggs are set to your liking.
Step 8 – Garnish and serve
Top with fresh basil or chives. Serve with crusty bread or pita.
What to Serve Them With
Warm crusty baguette or sourdough toast.
Soft pita or flatbread for dipping.
A fresh green salad to make it a full meal.
Variations / Substitutions
Swap feta for goat cheese or ricotta.
Add olives or sun-dried tomatoes for a stronger Mediterranean flavor.
Use kale or arugula instead of spinach.
Make it spicy with extra chili flakes or harissa.
Storage & Leftovers
Store leftovers in the fridge for up to 2 days.
Reheat gently in the oven to avoid overcooking the eggs.
Not ideal for freezing, as the eggs can become rubbery.
FAQs
Can I make this ahead of time?
You can roast the veggies and feta ahead, then add eggs when ready to serve.
Can I use crumbled feta instead of a block?
Yes, though block feta melts creamier and richer.
What if I don’t like spinach?
You can leave it out or use another leafy green.
How do I keep eggs runny?
Bake for a shorter time—check after 7–8 minutes.
Can I make this dairy-free?
Yes, swap feta for a dairy-free cheese alternative.
What’s the best bread to serve with it?
Crusty sourdough or pita works best for dipping.
Can I add protein to make it heartier?
Yes, add cooked sausage, turkey, or chickpeas.
Is it spicy with red pepper flakes?
Just mildly, but you can adjust to your taste.
Can I use other vegetables?
Absolutely—zucchini, eggplant, or mushrooms roast well.
Can I double the recipe?
Yes, bake it in a larger casserole dish for a crowd.
Final Thoughts
This baked feta eggs recipe is comforting, flavorful, and easy to adapt.
Whether for brunch with friends or a cozy solo meal, it’s a dish that feels indulgent yet nourishing.
Once you try it, it’ll become a regular in your kitchen rotation.
