Baked Feta Eggs with Spinach (Print Version)
# Ingredients:
→ Vegetables
01 -
480 grams cherry or grape tomatoes
02 -
1 red bell pepper, diced
03 -
1/2 small red onion, diced
04 -
3 cloves garlic, minced
05 -
1 cup baby spinach, chopped
→ Dairy
06 -
225 grams feta cheese
→ Eggs
07 -
4 large eggs
→ Oils & Fats
08 -
4 tablespoons extra virgin olive oil
→ Herbs & Spices
09 -
1 teaspoon dried oregano
10 -
1 teaspoon sea salt
11 -
1/2 teaspoon dried thyme
12 -
1/2 teaspoon ground black pepper
13 -
1/2 teaspoon red pepper flakes
→ Optional Garnish
14 -
Chopped fresh basil or fresh chives
# Instructions:
01 -
Heat the oven to 200°C.
02 -
Divide cherry tomatoes, red bell pepper, red onion, minced garlic, and feta cheese evenly among four 300 ml oven-safe ramekins, or combine in a single baking dish. Drizzle 1 tablespoon olive oil into each ramekin or pour over contents in the baking dish.
03 -
In a small bowl, mix dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle the mixture evenly over the feta and vegetables.
04 -
Place ramekins on a baking tray, or place the prepared baking dish directly in the oven. Bake for 25 minutes.
05 -
Remove from oven and gently stir contents to combine, ensuring feta is distributed throughout. Add chopped baby spinach and fold in until evenly mixed.
06 -
Create a well in the center of each ramekin, or four wells in the large baking dish. Crack one egg into each well.
07 -
Return ramekins or baking dish to the oven and bake for an additional 10 minutes, until the egg whites are just set and yolks remain slightly runny.
08 -
Top with chopped fresh basil or chives if desired. Serve hot with crusty baguette, toast, or pita for dipping.
# Notes:
01 -
Ramekins should have a capacity of at least 300 ml to prevent overflow.
02 -
For a single baking dish, use a pan measuring approximately 20x20 cm or 23x28 cm.