Mediterranean Baked Feta Eggs (Printable)

Hearty baked feta with tomatoes, eggs, and herbs, perfect for brunch or light dinners.

# Components:

→ Vegetables

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

→ Dairy & Eggs

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

→ Pantry & Seasonings

07 - 3 tbsp extra virgin olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp dried thyme
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Crusty bread, to serve (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - In a medium baking dish, combine cherry tomatoes, red onion, bell pepper, and garlic. Drizzle with olive oil and season with oregano, thyme, crushed red pepper flakes if using, salt, and black pepper. Toss to coat evenly.
03 - Place the block of feta cheese in the center of the vegetable mixture.
04 - Bake for 15 minutes until vegetables soften and feta edges brown slightly.
05 - Remove from oven and create four wells around the feta. Crack an egg into each well.
06 - Return to oven and bake an additional 8 to 10 minutes until egg whites are set but yolks remain slightly runny.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • It looks like you spent an hour in the kitchen, but you barely had to chop anything.
  • The feta gets soft and creamy while the tomatoes burst and mingle with olive oil and herbs.
  • You can assemble it ahead and bake it when guests arrive.
  • It works for breakfast, brunch, lunch, or a light dinner without changing a thing.
02 -
  • Do not skip the first bake before adding the eggs or the vegetables will be too raw and watery.
  • If your eggs cook too fast, cover the dish loosely with foil for the last few minutes.
  • Use a block of feta, not pre-crumbled, or it will dissolve into the tomatoes instead of staying creamy.
03 -
  • Use the ripest tomatoes you can find; they make all the difference in how saucy and sweet the base turns out.
  • Let the dish rest for a minute or two after baking so the eggs finish setting and you don't burn your mouth on molten feta.
  • If you like your yolks fully cooked, bake the eggs for an extra 2 to 3 minutes, but watch them closely.
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