Save I threw this together on a Sunday morning when the farmers market haul was too beautiful to ignore. The tomatoes were so ripe they left red stains on the cutting board, and I had a block of feta that needed using. What came out of the oven was something I never expected: creamy, tangy, rich, and bright all at once. Now it's my go-to when I want something that looks impressive but takes almost no effort.
The first time I made this for friends, someone asked if I'd trained in Greece. I laughed because all I did was toss vegetables in a dish and crack eggs on top. But that's the magic of Mediterranean cooking: simple ingredients, bold flavors, and a little heat do all the work. We tore into crusty bread and mopped up every bit of runny yolk and melted feta.
Ingredients
- Cherry tomatoes: Halved so they release their juices quickly and create a saucy base that tastes like summer.
- Red onion: Slice it thin so it softens and sweetens in the oven without overpowering the dish.
- Garlic: Minced garlic gets mellow and fragrant as it roasts alongside the vegetables.
- Red bell pepper: Adds a subtle sweetness and a pop of color that makes the whole dish more vibrant.
- Feta cheese block: Use a block, not crumbles, so it holds its shape and gets creamy edges while staying firm in the center.
- Eggs: Large eggs nest perfectly in the vegetables and cook gently in the oven heat.
- Extra virgin olive oil: This is not the place for cheap oil; good olive oil adds richness and ties everything together.
- Dried oregano and thyme: Classic Mediterranean herbs that smell like sunshine and taste like vacation.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Fresh parsley: A handful of chopped parsley at the end makes it look fresh and taste brighter.
Instructions
- Preheat and Prep:
- Set your oven to 400°F so it's hot and ready. Gather your vegetables and give them a rough chop while the oven heats.
- Toss the Vegetables:
- In a medium baking dish, combine tomatoes, onion, bell pepper, and garlic. Drizzle with olive oil, sprinkle with oregano, thyme, red pepper flakes, salt, and pepper, then toss everything with your hands so each piece is coated.
- Nestle the Feta:
- Press the feta block right into the center of the vegetables. It will soften and get golden at the edges as it bakes.
- First Bake:
- Slide the dish into the oven and bake for 15 minutes. The vegetables will start to shrink and sizzle, and the feta will begin to brown.
- Make Wells for the Eggs:
- Pull the dish out and use a spoon to create four small nests in the vegetables around the feta. Crack an egg into each well carefully so the yolk stays intact.
- Final Bake:
- Return the dish to the oven and bake for another 8 to 10 minutes. The whites should be set, but the yolks should still jiggle a little when you shake the pan.
- Garnish and Serve:
- Sprinkle fresh parsley over the top and bring the whole dish to the table with crusty bread on the side. Let everyone dig in while it's still bubbling.
Save One morning I made this and forgot to set a timer. I smelled it just in time, pulled it out, and the yolks were still perfect. My partner looked at me like I was some kind of kitchen wizard. I didn't admit it was pure luck, and now this dish has a reputation I didn't earn but happily accept.
Variations You Can Try
Toss in a handful of baby spinach or pitted Kalamata olives before the first bake for extra flavor and texture. If you want it spicier, double the red pepper flakes or add a few slices of fresh chili. You can also swap the feta for goat cheese if you want something a little tangier and creamier.
Serving Suggestions
This dish begs for crusty bread, the kind with a hard crust and soft inside that soaks up all the oil and yolk. Serve it family style straight from the baking dish with a big spoon and let everyone help themselves. A simple green salad with lemon and olive oil on the side keeps it light and fresh.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the eggs won't be as pretty when reheated. Warm it gently in a low oven or eat it cold with a fork straight from the container. The flavors deepen overnight, and the feta gets even creamier.
- Store covered in the baking dish or transfer to an airtight container.
- Reheat at 300°F for about 10 minutes, covered with foil.
- Add a drizzle of fresh olive oil before serving again to bring it back to life.
Save This is the kind of recipe that makes you feel like a better cook than you are. Serve it on a good day, a lazy day, or a day when you just need something warm and satisfying without the fuss.
Recipe Questions
- → What type of cheese is used in this dish?
The dish features a block of creamy feta cheese, which softens and browns beautifully when baked with the vegetables.
- → How do I know when the eggs are perfectly cooked?
Bake the eggs until the whites are set but yolks remain slightly runny for a rich and creamy texture.
- → Can I customize the vegetables used?
Yes, you can add Kalamata olives or baby spinach for extra flavor and variation.
- → What herbs are included in the seasoning?
The main herbs are dried oregano and thyme, which provide a classic Mediterranean flavor profile.
- → Is there a recommended accompaniment?
Serve with crusty bread to soak up the flavorful juices or pair with a crisp white wine like Sauvignon Blanc or rosé.