Mediterranean Baked Feta Eggs (Printable view)

Hearty baked feta, tomatoes, and eggs with Mediterranean herbs, perfect for brunch or light dinner.

# 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 block of feta cheese
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:

01 - Set the oven to 400°F.
02 - In a medium baking dish, combine halved cherry tomatoes, sliced red onion, sliced red bell pepper, and minced garlic. Drizzle with olive oil and season with oregano, thyme, crushed red pepper flakes (if using), salt, and pepper. Toss gently to distribute evenly.
03 - Place the feta cheese block in the center of the vegetable mixture within the baking dish.
04 - Bake for 15 minutes until vegetables soften and feta begins to brown around the edges.
05 - Remove the baking dish from oven. Using a spoon, create four small wells in the vegetables surrounding the feta. Crack one egg into each well.
06 - Return the dish to the oven and bake for 8 to 10 minutes, or until egg whites are set but yolks remain slightly runny.
07 - Garnish with chopped fresh parsley and serve immediately, optionally accompanied by crusty bread.

# Expert Advice:

01 -
  • Everything cooks in one dish, so cleanup is almost nonexistent and you can relax while it bakes.
  • The feta turns creamy and tangy, melting into the tomatoes like a sauce you never have to stir.
  • It looks impressive enough for company but is forgiving enough for a Tuesday night when youre too tired to think.
  • You can customize it with whatever herbs or vegetables are lingering in your crisper drawer.
02 -
  • Do not crack the eggs directly into the dish without making wells first, or they will spread everywhere and cook unevenly.
  • Use a block of feta, not crumbles, because the block holds its shape and gets that creamy, melty center that crumbles cannot achieve.
  • Watch the eggs closely during the final bake because they can go from perfectly runny to fully set in less than a minute.
03 -
  • Use a shallow baking dish so the vegetables spread out in one layer and roast evenly instead of steaming in their own juice.
  • Let the dish rest for a minute after pulling it from the oven so the eggs finish setting gently from residual heat and you do not burn your tongue.
  • If your feta is very salty, rinse it briefly under cold water before baking to balance the flavor without losing that tangy creaminess.
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