Baked Eggs with Feta & Mediterranean Veggies
These Baked Eggs with Feta and Vegetables are a savory, Mediterranean-inspired brunch dream! Juicy tomatoes, sweet bell peppers, and salty feta bake together with fragrant herbs and olive oil—then topped with perfectly cooked eggs for a dish that’s comforting, healthy, and full of flavor. Ideal for lazy mornings or a light weeknight dinner.
Ingredients
- 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 for topping: chopped fresh basil or fresh chives
Instructions
- Preheat oven to 400°F.
- Divide tomatoes, bell pepper, onion, garlic, and feta into 4 ramekins or place in one baking dish.
- Drizzle with olive oil.
- In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes.
- Sprinkle over veggies and feta.
- See full steps with tips & photos → https://p4pd.org/baked-eggs-with-feta-and-vegetables/
Notes
- You can prep the vegetable base the night before and add eggs in the morning.
- Great for meal prep—reheat in a toaster oven!
- Use a mild feta or goat cheese for a softer, less salty profile.