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Baked Feta Eggs Recipe


  • Author: Amelia
  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale

Here’s what you’ll need to make these Baked Feta Eggs:

  • 4 large eggs (or 12 eggs per ramekin, depending on preference)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cherry or grape tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt (adjust to taste, as feta can be quite salty)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano or fresh thyme
  • Fresh parsley or basil, chopped for garnish

Optional Add-Ins:

  • Spinach or kale: Add a handful of chopped fresh greens for extra nutrients.
  • Red pepper flakes: For a little kick of heat, sprinkle some on top.
  • Sliced bell peppers: Adds a sweet crunch and extra color to the dish.

Instructions

Step 1: Prepare the Ingredients

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). This temperature will allow the eggs to cook gently and the feta to melt just enough to create a creamy texture.

2. Prepare the Ramekins:

Lightly grease 4 ramekins or small oven-safe baking dishes with a little bit of olive oil. This will prevent the eggs and feta from sticking and make cleanup easier.

3. Divide the Feta Cheese:

Crumble 1/2 cup of feta cheese and divide it evenly among the 4 ramekins. Spread the cheese across the bottom of each dish to create a base layer.

4. Add the Tomatoes:

Next, scatter halved cherry tomatoes over the feta in each ramekin. Tomatoes add juiciness and a fresh burst of flavor that complements the feta and eggs perfectly.

Step 2: Season the Dish

1. Drizzle with Olive Oil:

Drizzle about 1/2 tablespoon of olive oil into each ramekin. This adds richness and helps the feta and tomatoes cook evenly.

2. Season with Salt, Pepper, and Herbs:

Sprinkle each ramekin with a pinch of salt, black pepper, and dried oregano (or thyme, if preferred). Adjust the amount of salt based on the saltiness of your feta cheese.

Step 3: Add the Eggs

1. Crack the Eggs:

Carefully crack 1 egg into each ramekin, or if you prefer a larger portion, you can add 2 eggs per ramekin. Try not to break the yolk unless you prefer scrambled-style baked eggs.

2. Season the Eggs Lightly:

Add a touch more salt and pepper over the eggs, if desired. A little extra seasoning on top of the eggs enhances their flavor as they bake.

Step 4: Bake the Feta Eggs

1. Bake Until Eggs Are Set:

Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 12-15 minutes or until the egg whites are set but the yolks are still slightly runny. For fully cooked yolks, bake for an additional 3-5 minutes.

2. Check for Doneness:

If you prefer your eggs with a soft, runny yolk, keep a close eye on them as they bake. The ramekins retain heat, so the eggs will continue to cook slightly even after they’re removed from the oven.

Step 5: Garnish and Serve

1. Add Fresh Herbs:

Once the ramekins are out of the oven, sprinkle them with chopped fresh parsley or basil. This adds color and a fresh herbal note that enhances the dish.

2. Serve Warm:

Serve the baked feta eggs warm. They can be enjoyed directly from the ramekins or scooped out onto plates if desired.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1 ramekin (1-2 eggs per ramekin)
  • Calories: 200 kcal
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 12g