Mediterranean Baked Feta Eggs (Printable)

A vibrant Mediterranean dish featuring creamy feta, ripe tomatoes, and baked eggs with herbs and olive oil.

# Required Ingredients:

→ 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 - ½ tsp dried thyme
10 - ¼ 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)

# Preparation Steps:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - In a medium baking dish, mix cherry tomatoes, red onion, bell pepper, and garlic. Drizzle with olive oil and season with oregano, thyme, red pepper flakes if using, salt, and black pepper. Toss evenly to coat.
03 - Place the block of feta cheese centrally within the vegetable mixture.
04 - Bake uncovered for 15 minutes until vegetables soften and feta edges brown slightly.
05 - Remove dish from oven and create four small wells around the feta. Crack one egg into each well.
06 - Return to 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 parsley, and serve immediately with crusty bread if desired.

# Expert Suggestions:

01 -
  • It turns a few humble ingredients into something that looks and tastes like you spent all morning cooking.
  • The feta gets creamy and tangy, almost like a warm cheese dip, while the tomatoes collapse into a sweet, jammy sauce.
  • You can have it on the table in half an hour, and it works for breakfast, lunch, or dinner without changing a thing.
02 -
  • Don't skip the first 15 minutes of baking before adding the eggs, or the vegetables will be too firm and the eggs will overcook while everything else catches up.
  • Make the wells deep enough so the eggs don't spread out too much, and crack them gently so the yolks stay whole and runny.
03 -
  • Use a block of feta, not crumbled, because it holds its shape and gets soft and creamy instead of disappearing into the vegetables.
  • If your oven runs hot, check the eggs a minute or two early so the yolks don't overcook, because once they're hard, there's no going back.
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