Save I stumbled onto this dish one Sunday morning when I had leftover feta and a carton of eggs staring me down. The tomatoes were bursting ripe, the kind that smell like summer even in spring, and I thought why not just toss it all in a dish and see what happens. What came out of the oven was molten, golden, and smelled like a Greek island I'd never visited but suddenly craved. My neighbor knocked on the door halfway through baking just to ask what I was making. We ended up sharing it right out of the pan with torn bread, and I've made it at least once a month ever since.
I made this for my sister the morning after she moved into her new apartment, using whatever vegetables I found in her fridge and a block of feta I brought as a housewarming gift. We ate it sitting on the floor surrounded by boxes, dipping bread into the runny yolks and laughing about how this felt more like home than anything else that day. She texted me a photo of it three weeks later with the caption made it again, still no furniture. That's when I knew it had become one of those recipes you return to not just for the taste, but for the feeling it gives you.
Ingredients
- Cherry tomatoes: Halved cherry tomatoes release their juices as they bake, creating a sweet, tangy base that soaks into everything, and they hold their shape better than larger tomatoes.
- Red onion: Thinly sliced red onion mellows and sweetens in the oven, adding a subtle sharpness without overpowering the feta.
- Garlic: Minced garlic becomes fragrant and golden, threading through the vegetables with that warm, roasted flavor that makes the whole dish smell like a bistro.
- Red bell pepper: Sliced bell pepper adds color and a gentle sweetness that balances the salty feta and the acidity of the tomatoes.
- Feta cheese block: A whole block of feta is the star here, it gets crispy and browned on the outside while staying soft and tangy inside, almost like two textures in one ingredient.
- Eggs: Large eggs nestle into wells in the vegetables and bake just until the whites set, leaving the yolks golden and runny to mix into every bite.
- Extra virgin olive oil: Good olive oil is essential, it coats the vegetables, helps them caramelize, and adds a fruity richness that ties the whole dish together.
- Dried oregano and thyme: These herbs bring that unmistakable Mediterranean warmth, the kind that makes you feel like youre eating outside under a vine covered pergola.
- Crushed red pepper flakes: A pinch of heat wakes up the sweetness of the tomatoes and cuts through the richness of the feta, totally optional but I always add it.
- Fresh parsley: Chopped parsley at the end adds a bright, grassy note and makes the whole dish look like it came from a cookbook.
Instructions
- Preheat and Prep:
- Set your oven to 400°F so it's fully heated and ready to work its magic on the vegetables and feta. Gather your ingredients and get your baking dish ready, this comes together fast once you start.
- Build the Vegetable Base:
- Toss the tomatoes, onion, bell pepper, and garlic into your baking dish with the olive oil, oregano, thyme, red pepper flakes, salt, and pepper until everything glistens. Nestle the feta block right in the center like it's the sun and the vegetables are orbiting around it.
- First Bake:
- Slide the dish into the oven for 15 minutes, until the vegetables start to collapse and release their juices and the feta begins to brown at the edges. The smell will start filling your kitchen around minute ten, and it's intoxicating.
- Add the Eggs:
- Pull the dish out and use a spoon to make four little wells in the vegetables around the feta, then crack an egg into each one. The wells help the eggs stay put instead of running all over the place.
- Final Bake:
- Return the dish to the oven for 8 to 10 minutes, watching through the oven door as the whites turn opaque and the yolks stay glossy and jiggly. Pull it out just before the yolks set completely, they'll finish cooking from the residual heat.
- Garnish and Serve:
- Scatter fresh parsley over the top and bring the whole dish to the table with crusty bread for scooping. Serve it straight from the baking dish, it's meant to be casual and shared.
Pin it The first time I served this to friends, one of them broke the yolk with her bread and watched it run into the tomatoes and feta, then looked up and said this is exactly what I needed today. We didn't talk much after that, just ate and passed the dish around, and I realized that sometimes the best recipes are the ones that make people quiet and happy at the same time.
Variations You Might Love
I've stirred in handfuls of baby spinach right before adding the eggs, and it wilts into the vegetables perfectly. Kalamata olives add a briny punch that makes it taste even more Mediterranean, and once I used sun dried tomatoes when I didn't have fresh ones and it worked beautifully. If you want it spicier, double the red pepper flakes or add a sliced jalapeño to the vegetable mix.
Storing and Reheating
Leftovers keep in the fridge for up to two days in an airtight container, though the eggs will firm up completely once cold. I reheat individual portions in a skillet over low heat with a splash of water and a lid to steam the eggs gently, or you can microwave it in short bursts, but the yolks won't be runny anymore. Honestly, this is best eaten fresh and hot from the oven, but cold leftovers on toast the next morning aren't the worst thing in the world.
Serving Suggestions
I always serve this with crusty bread, the kind with a thick crust and airy crumb that soaks up the tomato juices and runny yolk without falling apart. A simple arugula salad dressed with lemon and olive oil on the side cuts through the richness and adds a peppery bite. For drinks, a chilled rosé or a crisp Sauvignon Blanc feels right, but I've also had it with strong coffee on a lazy weekend morning and it was perfect.
- Add a side of roasted potatoes or a grain like farro to make it more filling.
- Drizzle a little balsamic glaze over the top right before serving for a sweet tangy finish.
- Sprinkle crumbled feta or goat cheese over the eggs in the last two minutes of baking for extra creaminess.
Pin it This dish has a way of turning an ordinary morning into something worth remembering, and I hope it does the same for you. Make it your own, share it with people you love, and don't forget the bread.
Frequently Asked Questions
- → How should I prepare the vegetables for this dish?
Halve cherry tomatoes and thinly slice red onion and bell pepper. Mince garlic to enhance the flavor before combining and coating them with olive oil and herbs for baking.
- → What is the best way to bake the eggs in the dish?
After baking the vegetables and feta for 15 minutes, create wells in the vegetables, crack eggs into them, and bake until the whites set but yolks remain slightly runny.
- → Can I add other ingredients to this dish?
Yes, Kalamata olives or baby spinach work well for added flavor and texture. Adjust red pepper flakes if you prefer more spice.
- → What type of oil is recommended for this bake?
Extra virgin olive oil complements the Mediterranean herbs and ingredients, adding richness and enhancing aroma throughout the dish.
- → Is this dish suitable for special diets?
It is vegetarian and gluten-free, especially if served without gluten-containing bread options.