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Mediterranean Baked Feta Eggs

A delightful and healthy dish combining feta cheese, fresh vegetables, and eggs, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup feta cheese (block, crumbled) Use fresh feta for best flavor.
  • 4 large eggs Keep the yolks intact.
  • 1 cup cherry tomatoes (halved)
  • 1 cup fresh spinach or kale Feel free to use any leafy greens.
  • 1 tablespoon olive oil For greasing and drizzling.
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley or basil (chopped) For garnish.
  • 1/4 teaspoon crushed red pepper flakes (optional) For those who like a bit of heat.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Lightly grease 4 ramekins with olive oil.
  3. Distribute crumbled feta evenly in each ramekin.
  4. Add a handful of spinach or kale to each, then top with cherry tomatoes.
  5. Drizzle a small amount of olive oil over the vegetables and season with salt and pepper.
  6. Carefully crack an egg into each ramekin, keeping the yolk intact.
  7. Sprinkle with black pepper and red pepper flakes if using.
  8. Place ramekins in a baking dish and pour hot water into the dish until halfway up the sides of the ramekins.
Baking
  1. Bake for 12–16 minutes, depending on how set you prefer the yolks.
  2. Remove from oven, garnish with fresh herbs, and let cool slightly before serving.

Notes

Serve warm with toasted bread for dipping and garnish with extra herbs and olive oil. Store leftovers in an airtight container in the refrigerator for up to 2 days.