Mediterranean Baked Feta Eggs (Print Version)

Hearty baked feta with cherry tomatoes, eggs, and herbs infused with Mediterranean olive oil flavors.

# What You'll Need:

→ Vegetables

01 - 2 cups cherry tomatoes, halved
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, sliced

→ Dairy & Eggs

05 - 7 oz feta cheese block
06 - 4 large eggs

→ Pantry & Seasonings

07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Crusty bread, for serving (optional)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a medium baking dish, mix halved cherry tomatoes, thinly sliced red onion, sliced bell pepper, and minced garlic. Drizzle with olive oil, then season with dried oregano, thyme, crushed red pepper flakes if using, salt, and freshly ground black pepper. Toss gently to coat.
03 - Place the block of feta cheese in the center of the vegetable mixture.
04 - Bake in the preheated oven for 15 minutes until vegetables begin to soften and feta edges turn golden brown.
05 - Remove the baking dish from the oven. Using a spoon, create four small wells around the feta within the vegetables. Crack one egg into each well.
06 - Return the dish to the oven and bake for 8 to 10 minutes until egg whites are set and yolks remain slightly runny.
07 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately with crusty bread if desired.

# Additional Tips::

01 -
  • It looks impressive but comes together faster than most scrambled egg recipes, perfect when you want something special without the stress.
  • The feta gets these caramelized edges while staying creamy inside, creating pockets of salty richness that make every bite different.
  • You can prep the vegetable base the night before and just crack the eggs in when youre ready to bake.
  • It works for breakfast, lunch, or dinner, and somehow tastes even better when you eat it standing at the counter.
02 -
  • Don't skip preheating the oven fully, a properly hot oven is what gives the feta those crispy golden edges while keeping the inside creamy.
  • Make the wells for the eggs deep enough that they actually cradle the eggs, otherwise the whites will spread thin and overcook before the yolks are done.
  • Pull the dish out when the yolks still look a little underdone, they'll continue cooking from the heat of the dish and you want them runny enough to break into the vegetables.
03 -
  • Use a ceramic or cast iron baking dish, it holds heat beautifully and keeps everything warm at the table longer than glass or metal.
  • If your feta block is too salty, soak it in cold water for ten minutes before baking to mellow it out without losing that tangy flavor.
  • Crack each egg into a small bowl first before adding it to the wells, that way if a shell breaks or a yolk bursts you can fix it without ruining the whole dish.
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