Save There's something about the smell of feta warming in the oven that makes you feel like you're cooking in a sun-drenched kitchen somewhere along the Aegean. I discovered this dish on a lazy Sunday morning when I had almost nothing in the fridge except eggs, a block of feta, and some tomatoes that were getting close to their prime. What started as a quick scramble turned into something I'd make again and again—a creamy, savory bake that feels both simple and special.
I made this for my neighbor once on a weeknight when she stopped by unannounced, and I realized halfway through that impressing someone with food you actually enjoy eating beats elaborate recipes every time. She grabbed a chunk of that crusty bread and scooped up egg and feta like it was the most natural thing in the world, and I knew I'd stumbled onto something worth keeping in regular rotation.
Ingredients
- Cherry tomatoes, halved (2 cups): Use the ripest ones you can find—they'll burst slightly in the heat and create a sweet, jammy sauce that pools around everything else.
- Red onion, thinly sliced (1 small): Thin slices soften and sweeten during baking, adding a gentle sharpness that balances the creamy feta.
- Garlic, minced (2 cloves): Mince it fine so it spreads evenly and doesn't overpower; you want its warmth, not aggressive garlic bites.
- Red bell pepper, sliced (1 small): It adds color and subtle sweetness—don't skip it just because it seems optional.
- Feta cheese block (7 oz / 200 g): A block, not crumbled, so it stays cohesive and creamy as it bakes; crumbles scatter and dry out.
- Large eggs (4): Fresh eggs matter here because you want those yolks to stay soft and glossy against the warm cheese.
- Extra virgin olive oil (3 tbsp): Good olive oil is the backbone of this dish—it becomes your sauce, so use something you actually like tasting.
- Dried oregano and thyme (1 tsp and 1/2 tsp): These Mediterranean herbs are non-negotiable; they whisper of what makes this feel like a Greek breakfast rather than just eggs and cheese.
- Crushed red pepper flakes (1/4 tsp, optional): Even if you don't think you like heat, a tiny pinch here adds intrigue without making it spicy.
- Salt and black pepper: Season as you go—taste before it hits the oven because salt becomes concentrated as things reduce.
- Fresh parsley, chopped (2 tbsp): Green on top makes it look alive and adds a brightness that cuts through the richness.
Instructions
- Heat your oven to 400°F:
- This takes about 5 minutes, so start it while you're prepping vegetables so nothing sits waiting.
- Toss your vegetables with oil and herbs:
- In your baking dish, combine the tomatoes, onion, bell pepper, and garlic. Drizzle generously with olive oil, scatter the oregano, thyme, and red pepper flakes across the top, then season with salt and pepper. Toss everything so it's glossy and evenly seasoned—this is where your flavor foundation happens.
- Nestle the feta in the center:
- Place your whole block of feta right in the middle of the vegetables like it's claiming its throne. The vegetables will cradle it and keep it from browning too aggressively on one side.
- Bake the vegetables and feta for 15 minutes:
- The tomatoes will start to blister and release their juice, the onions soften, and the feta will warm through and start getting golden at the edges. You're not cooking the eggs yet—you're building the foundation.
- Create wells and crack in the eggs:
- Pull the dish out, and using a spoon, press gently into the vegetables to create four small pockets around the feta. This keeps the eggs from rolling around. Crack one egg into each well, being careful not to break those yolks if you want them runny.
- Finish baking until whites are just set:
- Return it to the oven for 8 to 10 minutes—the whites will turn opaque and set while the yolks stay slightly soft in the center. Start checking at 8 minutes because ovens vary, and runny yolks are the whole point.
- Garnish and serve immediately:
- Pull it from the oven, scatter fresh parsley on top for color and freshness, and serve right from the dish while it's still warm. Tear chunks of crusty bread to soak up every bit of egg, feta, and tomato juice.
Save There was a morning when I made this for myself on a quiet Tuesday, and I caught myself actually pausing between bites to just appreciate how good it was—no occasion, no one watching, just me and this simple, perfect dish. That's when I knew this was keeper food, the kind of thing you don't need an excuse to make.
Why This Bake Works So Well
The genius of baking everything together is that each element does its job without needing your constant attention. The vegetables release their moisture, which steams the feta and creates a natural sauce. The feta stays creamy because it's nestled in the center, protected by the vegetables. By the time the eggs go in, everything is hot enough to set the whites while you have control over the yolks. It's one of those dishes where the oven does most of the thinking.
Making It Your Own
This recipe is forgiving enough to play with, which is why I keep coming back to it. Some days I'll add a handful of spinach or a few Kalamata olives for extra depth. Other times, I'll bump up the red pepper flakes if I'm in a mood for heat. The bones of the dish—creamy feta, soft vegetables, runny eggs—stay the same, but the details can shift depending on what's in your kitchen or what you're craving.
Serving and Pairing Ideas
This works equally well for breakfast, lunch, or a light dinner depending on how you feel about eating baked eggs any time of day. The crusty bread isn't optional in my book—it's your vehicle for soaking up the runny yolk and the olive oil pooled in the bottom of the dish. If you're pairing it with wine, a crisp Sauvignon Blanc or chilled rosé lets the dish shine without overpowering it.
- Tear bread into pieces and use it to scoop rather than cut—it's messier but more fun.
- Serve it family-style straight from the baking dish so everyone can dig in at their own pace.
- Make it for four people or scale it up by repeating batches; it doesn't get easier with larger quantities, just busier.
Save This is the kind of recipe that sits in your back pocket as a weeknight dinner that feels effortless or a brunch that impresses without stress. Once you make it once, you'll understand why it keeps showing up on my table.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the vegetables and feta in advance and refrigerate. Add the eggs and bake just before serving to keep yolks fresh and runny.
- → What variations can I add to this bake?
Try adding Kalamata olives or baby spinach for extra flavor and texture. Adjust red pepper flakes for desired heat.
- → Is it suitable for gluten-free diets?
Absolutely, the main dish contains no gluten. Just pair with gluten-free bread if desired.
- → What herbs complement this dish best?
Dried oregano and thyme bring out classic Mediterranean flavors, while fresh parsley adds a bright garnish.
- → How do I know when the eggs are perfectly cooked?
Egg whites should be set but yolks slightly runny. Bake 8-10 minutes after adding eggs for best results.