Save to Pinterest Last spring, I opened my fridge to find a block of feta, a handful of cherry tomatoes going soft, and eggs. I tossed them into a dish with olive oil and herbs, slid it into the oven, and forgot about it until the smell pulled me back to the kitchen. What came out was golden, bubbling, and better than I'd planned. I've been making it ever since.
I made this for friends one Sunday, and we ate it straight from the dish with torn bread, passing it around the table. Someone said it felt like being on a Greek island, even though we were in my cramped kitchen with rain tapping the windows. That's the kind of meal this is.
Ingredients
- Cherry tomatoes: Halved cherry tomatoes roast down into a rich, sweet base that holds everything together, and their size means they cook quickly without turning mushy.
- Red onion and bell pepper: These add color and a mild sweetness that balances the salty feta, and slicing them thin helps them soften without burning.
- Garlic: Minced garlic melts into the vegetables and oil, giving the whole dish a warm, savory backbone.
- Feta cheese block: A whole block of feta placed in the center gets soft and creamy as it bakes, creating little pockets of tangy richness.
- Eggs: Cracked into wells around the feta, the eggs set gently in the oven, their yolks staying just runny enough to break into the vegetables.
- Extra virgin olive oil: This is what carries the flavor and keeps everything moist, so use one you actually like the taste of.
- Dried oregano and thyme: These herbs bring that Mediterranean warmth, and dried works better here than fresh because they hold up to the heat.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the sweetness of the tomatoes.
- Fresh parsley: Chopped parsley scattered on top adds a fresh, bright note right before serving.
Instructions
- Preheat and prep:
- Turn your oven to 400°F and let it heat while you gather your ingredients. This temperature is hot enough to roast the vegetables quickly without drying them out.
- Toss the vegetables:
- In a medium baking dish, combine the tomatoes, onion, bell pepper, and garlic, then drizzle with olive oil and sprinkle with oregano, thyme, red pepper flakes, salt, and pepper. Toss everything with your hands so each piece is coated, then spread it out in an even layer.
- Nestle the feta:
- Place the feta block right in the center of the vegetables, pressing it down gently so it sits snugly. The feta will soften and brown at the edges while the vegetables roast around it.
- First bake:
- Slide the dish into the oven and bake for 15 minutes, until the vegetables start to soften and the feta begins to turn golden at the corners. The kitchen will start to smell like garlic and warm tomatoes.
- Make wells for the eggs:
- Pull the dish out and use a spoon to press four shallow wells into the vegetables around the feta, making sure they're big enough to hold an egg. Crack one egg into each well, trying to keep the yolk intact.
- Final bake:
- Return the dish to the oven and bake for another 8 to 10 minutes, until the egg whites are just set but the yolks are still glossy and jiggly. Don't overbake, or the yolks will firm up completely.
- Garnish and serve:
- Take the dish out, scatter fresh parsley over the top, and bring it to the table while it's still bubbling. Serve it with crusty bread for scooping up the feta and tomatoes.
Save to Pinterest One morning, I served this to my neighbor who had just moved in, and she told me it reminded her of breakfasts her grandmother used to make in Crete. I hadn't been trying to recreate anything, but hearing that made the dish feel bigger than my kitchen, like it carried a little piece of someone else's memory too.
Variations You Can Try
I've stirred in pitted Kalamata olives before baking for a briny punch, and I've added a handful of baby spinach in the last five minutes so it wilts into the tomatoes. Sometimes I swap the bell pepper for zucchini, or add a pinch of smoked paprika instead of red pepper flakes. It's forgiving, so you can use what you have.
What to Serve It With
This dish begs for something to scoop with, so I usually set out thick slices of sourdough or a warm pita. A simple arugula salad with lemon and olive oil on the side keeps it light, or you can serve it with roasted potatoes if you want something more filling. A glass of chilled rosé or a crisp white wine makes it feel like a proper meal.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the eggs will firm up completely once cooled. I reheat individual portions in a small skillet over low heat, adding a splash of water and covering it with a lid to warm everything through without drying it out. It's not quite the same as fresh from the oven, but it's still good.
- Let the dish cool completely before covering it with foil or transferring it to an airtight container.
- If you plan to reheat it, consider slightly undercooking the eggs the first time so they don't get rubbery.
- You can also eat it cold, straight from the fridge, with fresh bread, and it's surprisingly satisfying that way.
Save to Pinterest This is the kind of recipe that doesn't ask much of you but gives back more than you expect. Make it once, and you'll find yourself reaching for it again and again.
Common Questions
- → Can I use other cheeses instead of feta?
Feta's tangy and slightly salty profile is key, but you can try goat cheese for a creamier texture or halloumi for a firmer bite.
- → How do I achieve runny egg yolks?
Bake the eggs for 8–10 minutes after adding them to the dish, keeping an eye on them to ensure the whites are set but yolks remain slightly runny.
- → What herbs complement this dish best?
Oregano and thyme bring classic Mediterranean notes, but fresh basil or rosemary can also enhance the flavors.
- → Can this be prepared ahead of time?
The vegetables and seasoning can be prepped in advance; add the eggs just before baking to preserve their texture.
- → What can I serve alongside this dish?
Crusty or gluten-free bread pairs wonderfully to soak up the flavorful juices, along with a crisp white wine like Sauvignon Blanc.