Save to Pinterest I stumbled onto this dish on a Tuesday morning when I had leftover feta and tomatoes that needed using. The oven did most of the work while I caught up on emails, and when I pulled it out, the smell stopped me mid-sentence. It's become my go-to whenever I want something warm and satisfying without much fuss.
The first time I made this for friends, someone asked if I'd been to Greece recently. I hadn't, but the oregano and olive oil do most of the storytelling. We tore into crusty bread and scooped up runny yolk and soft feta until the dish was empty.
Ingredients
- Cherry tomatoes: Halved tomatoes release their juice as they bake, creating a sweet, tangy base that pools around the feta.
- Red onion: Slice it thin so it softens quickly and adds a mild sharpness without overpowering the dish.
- Garlic: Minced garlic roasts into sweet, mellow bits that cling to the vegetables.
- Red bell pepper: Adds color and a subtle sweetness that balances the salty feta.
- Feta cheese block: Use a block, not crumbles, so it holds its shape and gets those beautiful browned edges.
- Large eggs: Crack them gently into wells so the whites set around the yolks without breaking.
- Extra virgin olive oil: This is where flavor starts, so use one you'd happily dip bread into.
- Dried oregano and thyme: These herbs bring the Mediterranean warmth without needing fresh bunches.
- Crushed red pepper flakes: A pinch adds gentle heat that wakes up the whole dish.
- Fresh parsley: Chopped parsley at the end adds a bright, grassy finish.
Instructions
- Preheat and Prep:
- Set your oven to 400°F (200°C) and let it heat fully. Gather your vegetables and slice everything while the oven warms.
- Build the Base:
- Toss cherry tomatoes, red onion, bell pepper, and garlic in a baking dish with olive oil, oregano, thyme, red pepper flakes, salt, and pepper. Nestle the feta block right in the center so it can soften and brown.
- First Bake:
- Slide the dish into the oven for 15 minutes. The vegetables will start to collapse and the feta will turn golden at the edges.
- Make Wells and Add Eggs:
- Pull the dish out and use a spoon to create four small wells in the vegetables around the feta. Crack an egg into each well, keeping the yolks intact.
- Finish Baking:
- Return the dish to the oven for 8 to 10 minutes until the whites are set and the yolks are still soft. Watch closely so the yolks stay runny.
- Garnish and Serve:
- Sprinkle fresh parsley over the top and serve immediately with crusty bread for scooping. The dish cools quickly, so eat it warm.
Save to Pinterest One Sunday, I made this and realized halfway through that I'd forgotten the bread. We ended up eating it straight from the dish with forks, passing it around the table. It tasted just as good, maybe better, without the distraction.
How to Store and Reheat
Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in a low oven so the eggs don't turn rubbery. The yolks won't be runny anymore, but the flavors deepen overnight as the tomatoes and feta meld together.
What to Serve Alongside
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil. A crisp white wine or chilled rosé cuts through the richness of the feta. If you want something heartier, serve it with roasted potatoes or a grain like farro.
Simple Swaps and Additions
You can toss in a handful of baby spinach or pitted Kalamata olives before the first bake for extra flavor. If you like heat, double the red pepper flakes or add a drizzle of hot honey at the end. For a vegan version, swap the feta for a plant-based block and skip the eggs, adding chickpeas instead.
- Try crumbling in some cooked sausage or bacon for a meatier version.
- Swap bell pepper for zucchini if that's what you have on hand.
- Use goat cheese instead of feta for a tangier, creamier finish.
Save to Pinterest This dish taught me that the best meals don't need a long ingredient list or complicated steps. Sometimes all you need is good olive oil, a hot oven, and ingredients that know how to share a pan.
Common Recipe Questions
- → What is the best way to bake feta and eggs together?
Start by baking the vegetables and feta until softened and lightly browned. Then create wells around the feta to crack the eggs in and bake further until the whites are set but yolks remain slightly runny.
- → Can I add other vegetables to this dish?
Yes, ingredients like Kalamata olives or baby spinach can be added for variation, enhancing the Mediterranean flavors.
- → How can I make the dish spicier?
Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper to the vegetable mix before baking.
- → What type of bread pairs well with this dish?
Crusty bread or gluten-free alternatives serve well to soak up the juices and balance the creamy feta and eggs.
- → How long should the eggs be baked for optimal texture?
Bake eggs for about 8 to 10 minutes, until whites are just set and yolks remain slightly runny for the best texture.