Tasty Mediterranean Egg Bake

My weekend brunches now revolve around this spinach, tomato and feta egg bake. It's a one-pan wonder with amazing Mediterranean tastes that never fails to wow everyone who tries it.

The first time I whipped this up was when friends unexpectedly crashed at my place. The mix of runny eggs, melty feta and juicy roasted tomatoes got such rave reviews that I now make it anytime someone stays over.

Ingredients

• Cherry or grape tomatoes: They pop in the heat making a naturally sweet sauce
• Red bell pepper: Brings beautiful color and mild sweetness
• Red onion: Gives deep flavor and slight sharpness when baked
• Garlic: Adds that must-have Mediterranean taste throughout
• Feta cheese: Forms a tangy creamy foundation that ties everything together
• Olive oil: Coats veggies for roasting and adds richness
• Dried thyme and oregano: Supply traditional Greek flavors
• Sea salt: Lifts all the tastes, go for flaky type if you can
• Black pepper: Adds subtle warmth and depth
• Red pepper flakes: Let you adjust how spicy you want it
• Baby spinach: Melts perfectly into the hot mix with great nutrition and pop of green
• Large eggs: Their gooey yolks make an amazing natural sauce
• Fresh herbs (basil or chives work great): Give the finished dish a fresh kick

Simple Cooking Steps

Get Ready:

Set your oven to 400°F and pull together what you'll need. You can use small ramekins for fancy individual portions or one bigger dish for a family-style approach. The small dishes make neat servings while the big dish looks impressive on the table.

Build Your Foundation:

If going with individual portions, split tomatoes, bell pepper, red onion, garlic and feta between four oven-safe ramekins and drizzle each with olive oil. For the one-dish method, spread veggies around with feta in the middle, then drizzle oil over everything. This setup helps the feta melt throughout.

Add Flavor:

In a small bowl, mix together thyme, oregano, salt, black pepper and red pepper flakes until well combined. Sprinkle this mix over your veggies and cheese so every bite tastes amazing.

First Bake:

Put ramekins on a baking sheet to catch drips or place your baking dish straight in the oven. Cook for 25 minutes so veggies get soft and slightly caramelized while the feta turns golden on top.

Mix It All:

Take it out and stir everything up, letting the soft feta blend with the roasted veggies into a creamy mixture. Add the spinach and stir it in, letting it wilt from the heat while adding good-for-you greens.

Make Room for Eggs:

Form little holes in the veggie mix, one per ramekin or four in a larger dish. Crack eggs carefully into these spots, trying not to break the yolks. The eggs will finish cooking while surrounded by the hot veggie mix.

Last Bake:

Pop back in the oven for about 10 minutes, which gets you firm whites but still runny yolks. You can leave them longer if you don't like runny eggs.

Finish and Eat:

Top with fresh herbs for brightness and looks. Serve right away with some crusty bread for soaking up all that goodness.

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The feta really makes this dish special. I learned about baked feta during a trip to Greece when a restaurant owner showed me how the cheese completely changes when heated. It gets wonderfully creamy but keeps that tangy kick we all love.

Prep Ahead Tips

You can get this dish half-ready up to two days early. Just cook the veggies and feta, then keep them in the fridge. When you're ready to eat, warm it up for 10 minutes, mix in spinach, add eggs and finish baking. It's super easy for having people over and still tastes freshly made.

Make It Your Own

Don't be afraid to switch things up based on what you like or have handy. Kale works instead of spinach but needs a bit more time to soften. Want something more filling? Toss in some white beans or chickpeas before the first bake. Not a feta fan? Try goat cheese for a softer tang, though your dish will end up creamier.

What To Serve With It

This works great beyond breakfast. For dinner, pair it with a simple green salad with lemon dressing. To go full Mediterranean, add some olives, sliced cucumber and warm pita bread. The mix of hot, savory eggs with cool, crunchy veggies makes a balanced meal that's satisfying but not too heavy.

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This will become your favorite dish for guests! The flavors and look always get compliments whenever I serve it.

Frequently Asked Questions

→ Can I prepare any components of this dish ahead of time?

Sure thing! You can chop all veggies and mix the dry herbs together the night before. Just keep them in sealed containers in your fridge. When morning comes, you'll only need to put everything together and pop it in the oven, cutting your morning prep time in half.

→ What can I substitute for feta cheese?

If feta isn't your thing, try using goat cheese for that same zingy taste, or go with ricotta if you want something milder. Another good pick is halloumi, which stays nice and chunky while getting all soft and warm during baking.

→ How do I know when the eggs are perfectly cooked?

For eggs with runny centers, stick to exactly 10 minutes in the final cooking step. Want firmer yolks? Let them go for 12-14 minutes instead. You'll know they're right when the whites are fully set but still tender, and the yolks match what you're craving.

→ Can I make this dish vegetarian or vegan?

The dish is already vegetarian friendly. To make it vegan, swap out the feta for a dairy-free feta option and replace eggs with chickpea flour mixture. Or you can skip the eggs altogether and just enjoy the tasty veggie-cheese base with some toasty bread.

→ What sides pair well with baked feta eggs?

Besides the obvious crusty bread or warm pita, try adding a small arugula salad with a squeeze of lemon and a drizzle of oil. Herby roasted potatoes work great too, or a simple cucumber tomato mix. Want something heartier? Add some buttery mushrooms or sliced avocado on the side.

→ How should leftovers be stored and reheated?

Pop any extras in a sealed container in your fridge and eat within 2 days. Warm it up slowly in a 325°F oven for about 10 minutes until just heated through, or use your microwave at half power so the eggs don't get tough. The eggs won't be quite the same texture, but it'll still taste great.