Mediterranean Baked Feta Eggs (Printable Version)

A vibrant Mediterranean dish featuring baked feta, cherry tomatoes, and gently cooked eggs with herbs.

# What You 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 oz feta cheese block
06 - 4 large eggs

→ Pantry & Seasonings

07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried thyme
10 - 1/4 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)

# Step-by-Step:

01 - Set the oven to 400°F and allow it to fully preheat.
02 - In a medium baking dish, combine halved cherry tomatoes, sliced red onion, bell pepper, and minced garlic. Drizzle with olive oil and season with oregano, thyme, crushed red pepper flakes if using, salt, and black pepper. Toss to coat evenly.
03 - Place the block of feta cheese in the center of the vegetable mixture.
04 - Bake for 15 minutes until the vegetables soften and the feta edges lightly brown.
05 - Remove the dish from the oven and create four small wells around the feta. Crack one egg into each well.
06 - Return the dish to the oven and bake for an additional 8 to 10 minutes, or until egg whites are set but yolks remain slightly runny.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately. Optionally accompany with crusty bread.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you fussed over it for hours.
  • The creamy feta melts into the tomatoes while the eggs stay perfectly jammy in the middle.
  • One dish, minimal cleanup, and somehow it works for brunch, lunch, or dinner.
02 -
  • Don't skip the first 15-minute bake—the vegetables need time to soften and the feta needs to start melting, or your eggs will cook into rubber before anything tastes right.
  • Every oven runs different, so start checking eggs at 8 minutes rather than assuming they need the full 10—runny yolks are the goal, and they'll set slightly as the dish rests.
03 -
  • Let the dish sit for 2 minutes after pulling it from the oven—the eggs will set just a touch more, and you'll be less likely to burn your tongue on the ceramic.
  • Use a block of feta, not crumbled, because it creates these pockets of creamy melted cheese that crumbled feta just can't deliver in the same way.
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