Baked Feta and Tomato Breakfast Skillet
A delightful baked feta and tomato skillet perfect for breakfast or brunch, packed with flavor and easy to make.
Equipment
- Oven-safe baking dish or ramekins For baking the ingredients.
Ingredients
Main Ingredients
- 2 cups cherry or grape tomatoes
- 1 medium red bell pepper, diced
- 0.5 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon red pepper flakes
- 1 cup chopped baby spinach
- 4 large eggs
- chopped fresh basil or fresh chives (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- If using ramekins or individual serving dishes, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle 1 tablespoon of olive oil over each dish.
- If using one large dish, combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle olive oil over the feta and veggies.
- In a small bowl, mix the dried oregano, salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this mixture over the feta and veggies, dividing it equally if using individual dishes.
- Place the ramekins on a baking sheet or put the baking dish directly in the oven. Bake for 25 minutes.
- Remove the dishes from the oven and stir to combine the feta with the veggies. Add the spinach and mix well.
- Make a well in the middle of each ramekin or four wells if using one baking dish. Crack an egg into each well.
- Return the dishes to the oven and bake for an additional 10 minutes.
- Top with optional chopped fresh herbs or sliced chives.
- Serve with crusty baguette, toast, or pita for dipping.
Notes
For a twist, try adding cooked crumbled beef sausage or diced beef bacon for extra flavor.