Mediterranean Baked Feta Eggs (Print)

Hearty baked dish combining creamy feta, cherry tomatoes, herbs, and delicately cooked eggs for brunch or dinner.

# What you'll 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 and freshly ground black pepper, to taste

→ Garnish

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

# How To Make It:

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

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you've been cooking all morning.
  • The creamy feta melts into the warm tomatoes, creating a sauce you'll want to soak up with every bite of bread.
  • One pan means less cleanup while you're already planning when to make it again.
02 -
  • Don't skip the first 15-minute bake—the vegetables need that time to release their juices and soften enough to cradle the eggs properly.
  • If your feta block is very large, you can break it into smaller chunks so it distributes better, but a whole block melting in the center is more dramatic and delicious.
  • Watch the eggs closely in the final minutes—what looks underdone at 8 minutes will keep cooking from residual heat, so it's better to pull it slightly early.
03 -
  • Room temperature eggs cook more evenly and consistently than cold ones straight from the fridge.
  • If you don't have fresh parsley, a squeeze of lemon juice at the end brightens everything just as well.
Return