Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 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 fresh chives for topping
Instructions
- Preheat oven to 400°F (200°C).
- If using individual ramekins, divide tomatoes, bell pepper, onion, garlic, and feta between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
- If using one large baking dish, combine tomatoes, bell pepper, onion, and garlic in the dish, place feta in the center, and drizzle olive oil over the vegetables and cheese.
- Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle evenly over the dishes.
- Place dishes on a baking sheet (if using ramekins) and bake for 25 minutes.
- Remove from oven, stir to combine feta with vegetables, then add spinach and mix.
- Create a well in the center of each dish and crack an egg into each well.
- Bake for an additional 10 minutes until eggs are cooked to your preference.
- Top with optional fresh herbs and serve with toast, pita, or baguette for dipping.
Notes
- Ramekins should hold at least 10 ounces or more.
- If using one baking dish, an 8×8 or 9×11 pan is recommended.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 6 g
- Sodium: 1131 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 236 mg