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Baked Feta Eggs
Baked Feta Eggs are the ultimate comfort-meets-nutrition recipe. With minimal prep and a single baking dish, you get a deeply flavorful meal that feels restaurant-worthy but remains wonderfully approachable. This recipe embraces Mediterranean simplicity while offering flexibility for endless variations.
Some recipes feel like home the moment they come out of the oven. Baked Feta Eggs are one of those dishes—simple yet luxurious, rustic yet modern. This recipe captures everything we love about Mediterranean-inspired cooking: bold flavors, wholesome ingredients, minimal effort, and maximum comfort. Whether you’re preparing a slow weekend brunch, a cozy breakfast-for-dinner, or a nourishing start to your weekday morning, baked feta eggs deliver richness, protein, and irresistible creaminess in every bite.
The magic happens in the oven. As the eggs gently bake, the feta softens into a creamy, tangy base that mingles with olive oil, herbs, and vegetables. Served with crusty bread or warm pita, this dish feels indulgent without being heavy—perfect for sharing or savoring solo.
Why You’ll Love This Recipe
- Simple pantry ingredients
- One-pan, oven-baked convenience
- High-protein and satisfying
- Perfect for breakfast, brunch, or light dinner
- Customizable with vegetables, herbs, or spice
Ingredients
- 4 large eggs
- 1 block (200g) feta cheese
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes (optional)
- Salt, to taste
- Black pepper, freshly ground
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a small baking dish with olive oil.
- Place the block of feta in the center of the dish.
- Scatter cherry tomatoes, onion, and garlic around the feta.
- Drizzle everything with olive oil and sprinkle oregano, chili flakes, salt, and pepper.
- Bake uncovered for 15 minutes until the feta softens and vegetables release juices.
- Remove from oven and carefully crack eggs around the feta.
- Return to oven and bake 8–12 minutes, until egg whites are set but yolks remain slightly runny (or bake longer if preferred).
- Garnish with fresh herbs and extra black pepper.
- Serve warm with crusty bread or pita.
Flavor Profile & Texture
Baked feta eggs balance creaminess and brightness. The feta becomes soft and luscious without melting completely, while the eggs bake gently into tender whites and rich yolks. Tomatoes add acidity, onions bring sweetness, and olive oil ties everything together with Mediterranean warmth.
Serving Suggestions
- Serve with toasted sourdough or rustic bread
- Pair with a fresh cucumber salad
- Add olives or roasted peppers on the side
- Enjoy with strong coffee or mint tea
Variations to Try
- Spinach Feta Eggs: Add fresh spinach before baking
- Spicy Version: Use harissa or extra chili flakes
- Veggie Loaded: Add zucchini, mushrooms, or bell peppers
- Protein Boost: Add chickpeas or turkey sausage
Storage & Reheating
- Best enjoyed fresh
- Store leftovers in fridge up to 2 days
- Reheat gently in oven or microwave
Baked Feta Eggs
Creamy baked feta paired with perfectly cooked eggs, tomatoes, and herbs for a simple Mediterranean-inspired breakfast or brunch.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Place feta in center and surround with vegetables.
- Drizzle with olive oil and season.
- Bake 15 minutes until feta softens.
- Crack eggs into dish and bake 8–12 minutes more.
- Garnish and serve warm.
Notes
Serve with crusty bread for dipping. Adjust egg doneness by baking time.
