Baked Feta Eggs
These baked feta eggs are warming, protein-rich, and packed with the nutrients your body craves in the luteal phase. The combination of healthy fats, antioxidants, and fiber helps support steady blood sugar, calmer cravings, and more balanced hormones. They’re cozy, simple, and perfect for slow mornings.
Ingredients
Base
2 cups cherry or grape tomatoes
½ small red onion, diced
3 cloves garlic, minced
95 grams feta cheese
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon red pepper flakes (optional)
1 cup baby spinach (optional but encouraged)
4 large eggs
Fresh basil or chives for topping
Gluten-free sourdough or Ezekiel bread for serving
Instructions:
Preheat your oven to 400°F.
If using individual ramekins: divide tomatoes, onion, garlic, and feta between 4 oven-safe dishes. Drizzle each with 1 tablespoon olive oil.
If using one baking dish: add the tomatoes, onion, and garlic, place the feta in the center, and drizzle olive oil over top.Mix oregano, sea salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle evenly over the veggies and feta.
Place the ramekins on a baking sheet or the large dish directly in the oven. Bake for 25 minutes.
Remove from oven and stir so the feta melts into the tomatoes. Add spinach now if using and stir to wilt.
Create a well in each ramekin (or four wells in the big dish) and crack in the eggs. Bake another 10 minutes.
Top with basil or chives and serve with your choice of gluten-free sourdough or Ezekiel bread for dipping.