Mediterranean Baked Feta Eggs (Print Version)

Hearty baked feta with tomatoes, eggs, and Mediterranean herbs for a flavorful brunch or dinner.

# What You’ll Need:

→ Vegetables

01 - 2 cups cherry tomatoes, halved
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, sliced

→ Dairy & Eggs

05 - 7 ounces feta cheese block
06 - 4 large eggs

→ Pantry & Seasonings

07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How to Make It:

01 - Set oven to 400°F to prepare for baking.
02 - Combine cherry tomatoes, red onion, bell pepper, and garlic in a medium baking dish. Drizzle with olive oil and season with oregano, thyme, red pepper flakes if using, salt, and pepper. Toss to evenly coat.
03 - Place the block of feta cheese in the center of the vegetable mixture.
04 - Bake for 15 minutes until vegetables soften and feta edges begin to brown.
05 - Remove dish from oven and create four wells around the feta. 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 but yolks remain slightly runny.
07 - Remove from oven, sprinkle chopped parsley over the top, and serve immediately with optional crusty bread.

# Additional Tips::

01 -
  • Everything cooks in one dish, so cleanup is just a quick rinse.
  • The feta gets golden and creamy at the edges, soaking into the tomatoes like a built-in sauce.
  • You can crack the eggs straight into the pan without worrying about perfect technique.
02 -
  • If you crack the eggs too early, the yolks will overcook and turn chalky, so wait until the vegetables are soft.
  • Using crumbled feta instead of a block means you miss the creamy, caramelized center that makes this dish special.
03 -
  • Let the dish rest for a minute after pulling it from the oven so the eggs finish setting without turning rubbery.
  • Taste the tomatoes before baking and add a pinch of sugar if they're too acidic.
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