Mediterranean Baked Feta Eggs (Printable)

Hearty Mediterranean baked feta with tomatoes and eggs, seasoned with herbs and olive oil.

# What you need:

→ 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, to taste
12 - Freshly ground black pepper, to taste

→ Garnish

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

# How to make it:

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 until evenly coated.
03 - Place the feta cheese block nestled in the center among the vegetables.
04 - Bake for 15 minutes until vegetables soften and feta edges slightly brown.
05 - Remove from oven. Using a spoon, create four small wells around the feta and 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 fresh parsley, and serve immediately, optionally with crusty bread.

# Helpful Hints:

01 -
  • It comes together in under 40 minutes but tastes like you've been cooking all morning.
  • The feta melts into the tomatoes while the eggs stay silky, creating layers of texture in every spoonful.
  • It works for breakfast, brunch, lunch, or a light dinner without any apologies.
02 -
  • A whole block of feta creates a creamier center than crumbled cheese, and it won't dry out in the oven the way smaller pieces do.
  • The eggs cook from the residual heat of the vegetables, so pull them out when the whites are barely set—they'll firm up slightly as the dish rests.
03 -
  • Room-temperature tomatoes bake more evenly than cold ones straight from the fridge, so pull them out 20 minutes before you start cooking.
  • Watch for the moment the whites turn opaque but the yolks still jiggle—overcooking feta is the only real mistake this dish can make, so err on the side of slightly underdone eggs.
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