Description
A comforting baked egg dish with creamy feta, tender vegetables, and fragrant Mediterranean herbs, perfect for a relaxed brunch.
Ingredients
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Feta cheese block – 200 g (7 oz)
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Large eggs – 4
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Cherry tomatoes – 250 g (9 oz), halved
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Baby spinach – 60 g (2 cups)
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Red onion – 80 g (½ cup), sliced
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Extra virgin olive oil – 45 ml (3 tablespoons)
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Garlic cloves – 2, minced
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Dried oregano – 1 teaspoon
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Smoked paprika – ½ teaspoon
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Black pepper – ½ teaspoon
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Red pepper flakes – ¼ teaspoon (optional)
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Fresh parsley or basil – 2 tablespoons, chopped
Instructions
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Preheat oven to 200°C (400°F) and lightly grease a baking dish.
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Add tomatoes, spinach, and onion to the dish and drizzle with 30 ml (2 tablespoons) olive oil.
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Place feta in the center and drizzle with remaining olive oil.
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Sprinkle garlic, oregano, paprika, pepper, and red pepper flakes over the dish.
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Bake for 20 minutes until feta softens.
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Remove from oven, make wells, and crack eggs into them.
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Bake for 8–10 minutes until eggs are just set.
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Garnish with fresh herbs and serve warm.
Notes
Serve immediately for the best texture. Adjust egg doneness by baking slightly longer or shorter to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes