Greek Baked Eggs Recipe

Introduction

Greek Baked Eggs offer a simple, flavorful breakfast or brunch that’s packed with fresh vegetables and tangy feta. This warm, comforting dish combines tender spinach, savory artichokes, and perfectly baked eggs for an easy yet impressive meal.

Ingredients

• 2 eggs
• 1/4 cup red onion, finely chopped (you can substitute sweet onion, leeks, or shallots)
• 1 cup baby spinach (can be substituted with swiss chard or kale)
• 1 tablespoon extra virgin olive oil
• 3 artichoke hearts, chopped
• 1/4 cup feta cheese, crumbled (extra for garnish)
• Crushed red pepper for garnish, optional
• Fresh parsley for garnish

Instructions

1. Step 1: Preheat the oven to 375 degrees F.
2. Step 2: In a medium skillet, heat the olive oil over medium heat.
3. Step 3: Sauté the red onion until tender, then stir in the baby spinach and cook until wilted.
4. Step 4: Remove the skillet from heat and transfer the spinach and onion mixture into a small ramekin.
5. Step 5: Top the mixture with chopped artichoke hearts, then sprinkle the crumbled feta cheese evenly over it.
6. Step 6: Crack the two eggs directly on top of the layered ingredients.
7. Step 7: Bake in the preheated oven for 12-15 minutes, or until the eggs are cooked to your desired doneness.
8. Step 8: Remove from the oven and garnish with fresh parsley, extra feta, and crushed red pepper if using.

Tips & Variations

• Try substituting baby spinach with kale or swiss chard for a heartier texture.
• For a spicier kick, add a pinch of crushed red pepper flakes either before baking or as a garnish.
• Use goat cheese instead of feta for a creamier taste.
• If you don’t have ramekins, small oven-safe dishes or muffin tins work well.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, being careful not to overcook the eggs. For best flavor and texture, enjoy fresh when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the vegetable mixture in advance and assemble the ramekins just before baking. Baking the eggs fresh ensures the best texture.

What if I don’t have artichoke hearts?

You can omit the artichokes or substitute with other vegetables like roasted red peppers or sun-dried tomatoes for a similar savory flavor.

Greek Baked Eggs Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This Greek Baked Eggs recipe features a flavorful combination of sautéed spinach, red onion, artichoke hearts, and creamy feta cheese, baked with fresh eggs for a delicious and healthy breakfast or brunch option. Simple to prepare and packed with Mediterranean flavors, this dish is perfect for those looking to enjoy a warm, nutritious egg meal.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 eggs
• 1/4 cup red onion, finely chopped (you can substitute sweet onion, leeks, or shallots)
• 1 cup baby spinach (you can substitute Swiss chard or kale)
• 1 tablespoon extra virgin olive oil
• 3 artichoke hearts, chopped
• 1/4 cup feta cheese, crumbled (extra for garnish)

Garnishes

• Crushed red pepper for garnish (optional)
• Fresh parsley for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the eggs evenly.
2. Sauté Onion: Heat the olive oil in a medium skillet over medium heat and sauté the finely chopped red onion until tender and translucent, about 3-5 minutes.
3. Cook Spinach: Add the baby spinach to the skillet and cook until wilted, stirring occasionally to combine flavors. Then, remove the skillet from the heat.
4. Assemble in Ramekin: Transfer the spinach and onion mixture into a small ramekin. Layer the chopped artichoke hearts on top followed by the crumbled feta cheese.
5. Add Eggs: Crack two eggs directly on top of the layered ingredients in the ramekin, ensuring they sit evenly and do not overflow.
6. Bake: Place the ramekin in the preheated oven and bake for 12 to 15 minutes, or until the eggs are cooked to your preferred doneness (the whites should be set and yolks slightly runny or firm as desired).
7. Garnish and Serve: Remove from the oven and garnish with fresh parsley, additional crumbled feta, and optional crushed red pepper. Serve immediately and enjoy your Greek baked eggs.

Notes

• You can substitute red onion with sweet onion, leeks, or shallots for varied flavor.
• Baby spinach can be swapped with Swiss chard or kale depending on availability or preference.
• Adjust baking time to achieve your preferred egg doneness; less time for runnier yolks and more for fully cooked.
• Use a small ramekin to keep the portions neat and ensure even cooking.
• Additional feta cheese can be sprinkled on top for extra creaminess and tang.

Keywords: Greek baked eggs, Mediterranean breakfast, baked eggs with spinach, feta and artichokes, healthy egg recipe, vegetarian breakfast