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Mediterranean Baked Feta Eggs

A delightful union of baked eggs and creamy feta cheese nestled among fresh vegetables, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g Feta cheese Fresh for best results
  • 4 large Eggs Use as many eggs as preferred
  • 2 tablespoons Olive oil For drizzling
  • 1 cup Cherry tomatoes, halved
  • 1 cup Fresh spinach
  • 2 cloves Garlic, minced
  • 1 tablespoon Herbs (such as oregano or thyme) Feel free to experiment with different herbs
  • to taste Salt and Pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In an oven-safe baking dish, drizzle 2 tablespoons of olive oil. Add the halved cherry tomatoes, minced garlic, and fresh spinach. Season with salt, pepper, and half of your chosen herbs.
  3. Crumble the feta cheese over the vegetable mix, ensuring it's evenly distributed.
  4. Create indentations in the feta and veggie mixture and crack an egg into each indentation.
  5. Sprinkle the remaining herbs on top, then place the baking dish in the oven and bake for 20-25 minutes, or until the egg whites are set and the yolks are slightly runny.
  6. Remove from the oven and let cool for a minute before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Avoid overcooking the eggs for the best texture.