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Mediterranean Baked Feta Eggs

A rich and savory breakfast dish featuring eggs baked in a tomato and spinach sauce with melting feta cheese. Perfect for dipping crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Tomato Base
  • 1 tbsp olive oil
  • 0.5 cup onion finely diced
  • 2 cloves garlic minced
  • 2 cups marinara sauce or crushed tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • 1 cup baby spinach
  • 0.5 cup cherry tomatoes halved
Assembly
  • 4 large eggs
  • 0.5 cup feta cheese crumbled or cubed
  • 1 tbsp fresh chives chopped, for garnish
  • 1 pinch black pepper cracked
  • 1 loaf baguette for serving

Equipment

  • Ramekins or Oven-safe skillet
  • Frying Pan
  • Baking sheet
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C). Place 4 ramekins on a baking sheet.
  2. In a skillet, heat olive oil over medium heat. Sauté onion until soft (3 mins), then add garlic and cook for 1 minute.
  3. Stir in tomato sauce, oregano, and red pepper flakes. Simmer for 5 minutes.
  4. Add spinach and cherry tomatoes; cook for 1-2 minutes until spinach wilts.
  5. Divide sauce evenly into the ramekins. Create a small well in the center of each.
  6. Crack an egg into each well. Crumble feta cheese around the egg whites.
  7. Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
  8. Garnish with chives and black pepper. Serve immediately with crusty bread.

Notes

To make this Keto, serve without bread or use a low-carb tortilla.