Description
A vibrant, one-pan dish of roasted tomatoes, peppers, and onions with creamy baked feta and perfectly cooked eggs. Perfect for brunch or a quick dinner.
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 (block)
- 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 for topping – chopped fresh basil or fresh chives
Instructions
- Preheat oven to 400°F (200°C).
- In a large baking dish or 4 ramekins, combine tomatoes, bell pepper, onion, and garlic. Place feta in center. Drizzle with oil.
- Mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle over veggies and feta.
- Bake for 25 minutes.
- Remove from oven, stir to combine feta with veggies. Stir in spinach.
- Create wells in the mixture and crack an egg into each.
- Bake for another 10-12 minutes until egg whites are set.
- Top with fresh herbs and serve with crusty bread.
Notes
For individual servings, use 4 oven-safe ramekins. Baking time may vary slightly depending on your oven and dish size.
Keywords: baked feta eggs, shakshuka with feta, one pan breakfast, easy brunch recipe, baked eggs recipe, Mediterranean breakfast
