Description
A delightful dish featuring creamy feta cheese, fresh vegetables, and perfectly baked eggs, ideal for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 1/2 cup feta cheese (block, crumbled)
- 4 large eggs
- 1 cup cherry tomatoes (halved)
- 1 cup fresh spinach or kale
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley or basil (chopped)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease 4 ramekins with olive oil.
- Distribute crumbled feta evenly in each ramekin.
- Add a handful of spinach or kale to each ramekin, then top with cherry tomatoes.
- Drizzle a small amount of olive oil over the vegetables and season with salt and pepper.
- Carefully crack an egg into each ramekin, keeping the yolk intact.
- Sprinkle with black pepper and red pepper flakes if using.
- Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 12–16 minutes, depending on how set you prefer the yolks.
- Remove from oven, garnish with fresh herbs, and let cool slightly before serving.
Notes
Use fresh ingredients and adjust cooking time for desired yolk consistency.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ramekin
- Calories: 260
- Sugar: 3g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 186mg
Keywords: Mediterranean, Baked Feta, Eggs, Brunch, Vegetarian, Easy Recipes