Mediterranean Baked Feta Eggs (Print Version)

Vibrant baked feta with cherry tomatoes, herbs, and softly set eggs for a hearty Mediterranean meal.

# Ingredient List:

→ 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 ounces 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, to taste
12 - Freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Crusty bread, for serving (optional)

# Steps:

01 - Preheat the oven to 400 degrees Fahrenheit.
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 dried oregano, dried thyme, crushed red pepper flakes if using, salt, and freshly ground black pepper. Toss gently to coat evenly.
03 - Place the block of feta cheese in the center of the vegetable mixture.
04 - Bake uncovered for 15 minutes until vegetables soften and the edges of the feta begin to brown.
05 - Remove the baking dish from the oven. Use a spoon to create four small wells around the feta in the vegetable mixture. 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 just set and yolks remain slightly runny.
07 - Remove from oven, sprinkle with fresh chopped parsley, and serve immediately. Accompany with crusty bread if desired.

# Helpful Hints:

01 -
  • It looks like you spent hours, but you're really just tossing things in a dish and letting the oven work its magic.
  • The feta gets creamy and tangy, almost like a warm cheese dip, and soaks into the tomatoes in the best way.
  • You can prep it the night before and just crack the eggs in right before baking.
  • It's one of those rare dishes that works for breakfast, lunch, or a lazy dinner with wine.
02 -
  • Don't use pre-crumbled feta, it dries out in the oven and won't get that creamy texture you're after.
  • Watch the eggs closely in the final minutes, they go from perfect to rubbery fast.
  • If your baking dish is too big, the vegetables spread thin and don't roast properly, use something snug.
03 -
  • Let the dish rest for two minutes after pulling it from the oven, the eggs finish setting and you won't burn your tongue.
  • Use a shallow baking dish, it encourages more caramelization on the vegetables and keeps the eggs from sinking too deep.
  • Crack each egg into a small bowl first, then slide it into the well, this prevents any shell bits and gives you control.
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