Description
A cozy, Mediterranean-inspired breakfast made with roasted vegetables, creamy feta, and a golden baked egg. This easy one-pan recipe is bursting with flavor and ready in just 35 minutes—perfect for busy mornings or a weekend brunch.
Ingredients
1 cup cherry or grape tomatoes, halved
1 red bell pepper, sliced
½ red onion, sliced
2 garlic cloves, peeled and minced
1 cup baby spinach
2–3 oz feta cheese, cut into chunks
1 large egg
2 tbsp olive oil
1 tsp balsamic vinegar (traditional or flavored)
½ tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
Sea salt and black pepper, to taste
Fresh basil or chives, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
In a small baking dish, toss tomatoes, bell pepper, onion, and garlic with olive oil, balsamic vinegar, oregano, thyme, red pepper flakes, salt, and pepper.
Roast for 20–25 minutes, until veggies are tender and slightly caramelized.
Stir in baby spinach until wilted. Nestle feta chunks into the veggies.
Make a small well and crack in the egg. Return to the oven for 8–12 minutes, depending on yolk preference.
Remove from oven, cool slightly, garnish with fresh herbs, and serve with crusty bread or greens.
Notes
For a runny yolk, check the egg around the 8-minute mark.
This recipe scales easily—use a larger dish and add more eggs to serve a crowd.
Swap feta for goat cheese, ricotta, or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 dish
- Calories: ~300 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 200 mg
Keywords: Mediterranean baked feta eggs, baked eggs breakfast, easy brunch recipes, one-pan egg bake, vegetarian breakfast with feta
