Mediterranean Baked Feta Eggs

2 cups grape or cherry tomatoes

1 red bell pepper, diced

1/2 red onion, chopped

1 cup baby spinach, roughly chopped

100 g (about 3.5 oz) feta cheese, crumbled

4 large eggs

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon sea salt or kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes (optional)

Optional Toppings

Chopped fresh parsley

Sliced green onions

Diced chives

Directions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish or oven-safe skillet lightly with olive oil.

2. Roast the Vegetables

In a mixing bowl, toss the tomatoes, bell pepper, red onion, and olive oil. Season with oregano, thyme, salt, black pepper, and red pepper flakes if using. Spread the mixture evenly in the prepared baking dish. Roast for 15 minutes, or until the tomatoes start to burst.

3. Add the Feta and Spinach

Remove the dish from the oven and scatter the chopped spinach and crumbled feta cheese over the roasted vegetables. Stir gently to combine.

4. Add the Eggs

Create 4 small wells in the vegetable mixture and carefully crack an egg into each well.

5. Bake

Return the dish to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your preferred doneness).