Mediterranean Baked Feta Eggs (Printable)

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

# 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, 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 oven temperature to 400°F.
02 - In a medium baking dish, combine cherry tomatoes, red onion, bell pepper, and garlic. Drizzle olive oil over and season with oregano, thyme, red pepper flakes if using, salt, and pepper. Toss to coat all ingredients evenly.
03 - Place the block of feta cheese nestled in the center of the vegetable mixture.
04 - Bake for 15 minutes until vegetables soften and feta edges begin to brown.
05 - Remove the dish from the oven. Use a spoon to create four small indentations around the feta. Carefully 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 with chopped fresh parsley, and serve immediately, optionally accompanied by crusty bread.

# Expert Advice:

01 -
  • The feta melts into a creamy sauce that needs nothing more than crusty bread to chase it around the plate.
  • It looks impressive enough for brunch guests but takes less time than a proper scramble.
  • Those barely-set egg yolks break into warm vegetables and olive oil—it's the kind of comfort that doesn't feel heavy.
02 -
  • If you overbake the yolks even by a minute, they lose their silky quality—set a timer and stick to it religiously.
  • The size of your baking dish matters; too large and the vegetables spread thin, too small and the eggs crowd each other during cooking.
03 -
  • Room temperature feta bakes more evenly than cold cheese straight from the refrigerator.
  • If you like spice, double the red pepper flakes—Mediterranean food can handle boldness.
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