Name: Greek Baked Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
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); Crushed red pepper for garnish (optional); Fresh parsley for garnish

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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.

A white ceramic ramekin filled with a baked egg dish showing two bright yellow egg yolks surrounded by soft white cooked egg whites. The top layer is sprinkled with white crumbly cheese and small green parsley pieces, with a light sprinkle of black pepper. The ramekin sits on a white marbled surface with parts of bread and green cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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

The image shows a white ramekin filled with baked eggs. There are two sunny-side-up eggs visible, with bright yellow yolks surrounded by cooked white egg whites. The eggs are topped with small white crumbles of feta cheese and sprinkled with chopped green herbs. There is a light drizzle of olive oil over the top, giving a slight shine, and some black pepper is lightly scattered. The ramekin is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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.