Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup chopped baby spinach
- 4 large eggs
- Optional: chopped fresh basil or fresh chives
Instructions
- Preheat oven to 400°F (200°C).
- If using ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta between 4 oven-safe dishes and drizzle olive oil over each.
- If using one large dish, combine vegetables in dish, place feta in center, and drizzle olive oil over everything.
- Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl.
- Sprinkle seasoning evenly over feta and vegetables.
- Bake for 25 minutes.
- Remove from oven and stir to combine melted feta with vegetables. Add spinach and mix until wilted.
- Create wells and crack eggs into each.
- Return to oven and bake for 10 more minutes.
- Top with fresh herbs if desired and serve with bread.
Notes
- Ramekins should hold at least 10 ounces.
- Use an 8×8 or 9×11 baking dish if making one large portion.
- Serve with baguette, toast, or pita for dipping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
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