Mediterranean Baked Feta Eggs (Printable)

Hearty baked feta with cherry tomatoes, Mediterranean herbs, and eggs for a flavorful brunch or dinner.

# 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 and freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Crusty bread, to serve (optional)

# Directions:

01 - Set oven temperature to 400°F.
02 - Combine cherry tomatoes, red onion, bell pepper, and garlic in a medium baking dish. Drizzle with olive oil and season with oregano, thyme, red pepper flakes (if using), salt, and pepper. Toss 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 feta begins to brown at edges.
05 - Remove dish from oven and create four small wells in the vegetables around the feta using a spoon. Crack one egg into each well.
06 - Return dish to oven and bake for 8 to 10 minutes until egg whites are set and yolks remain slightly runny.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • It looks impressive but comes together in less than half an hour with almost no effort.
  • The creamy feta melts into the roasted vegetables and creates this silky, tangy sauce you'll want to soak up with every bite.
  • You can throw in whatever vegetables or herbs you have on hand and it still turns out beautifully.
02 -
  • Don't skip the first bake without the eggs or the vegetables won't soften properly and the feta won't get that creamy, golden texture.
  • Make the wells for the eggs deep enough so the whites have somewhere to pool and cook evenly without spreading too thin.
  • Watch the eggs closely in the final minutes because they go from perfect to overdone fast, and runny yolks are the whole point.
03 -
  • Use a shallow baking dish so the vegetables spread out in a single layer and roast evenly instead of steaming.
  • Let the dish rest for a minute or two after baking so the eggs finish setting slightly and everything holds together when you scoop it out.
  • If your feta is very salty, rinse it briefly under cold water before baking to balance the flavors.
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