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Mediterranean Baked Feta Eggs

Mediterranean Baked Feta Eggs: A Vibrant Start to Your Day

Mediterranean Baked Feta Eggs are a delicious, wholesome breakfast option, combining creamy feta with eggs, tomatoes, and greens.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/2 cup Feta Cheese Adds creaminess and a salty tang; opt for high-quality block feta in brine for the best melting and flavor.
  • 4 large Eggs Provides protein and richness; fresh eggs yield the best taste and texture.
  • 1 cup Cherry Tomatoes Injects sweetness and flavor; any small tomatoes work wonderfully.
  • 1 cup Fresh Spinach or Kale Adds health benefits and color; feel free to substitute with Swiss chard or arugula.
For the Seasoning
  • 1 tablespoon Olive Oil Enhances flavors; avocado oil or melted butter are good substitutions if desired.
  • 1/4 teaspoon Salt Balances flavors; adjust according to your taste preference.
  • 1/4 teaspoon Black Pepper Provides heat; freshly ground black pepper is preferable for the best flavor.
For the Garnish
  • 1 tablespoon Fresh Parsley or Basil Adds freshness; other herbs like dill or oregano can also be used.
  • 1/4 teaspoon Crushed Red Pepper Flakes For an extra kick; omit if you're sensitive to spice.

Equipment

  • Ramekins
  • baking dish
  • Oven
  • Paper towel or brush

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Grease four ramekins with a tablespoon of olive oil.
  3. Evenly crumble feta to fill the bottom of each greased ramekin.
  4. Layer fresh spinach or kale into each ramekin, followed by the halved cherry tomatoes.
  5. Drizzle olive oil over the veggies, then sprinkle with salt and black pepper.
  6. Carefully crack one large egg into each ramekin.
  7. Add a final layer of black pepper and crushed red pepper flakes on top.
  8. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides.
  9. Bake for 12–16 minutes, watching for the egg whites to set.
  10. Allow to cool slightly before garnishing with chopped parsley or basil.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 16gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 420mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Freezing is possible but best enjoyed fresh.

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