Mediterranean Baked Feta Eggs (Printable)

Hearty Mediterranean bake featuring feta, cherry tomatoes, eggs, and herbs, perfect for a light meal.

# What You'll Need:

→ Vegetables

01 - 2 cups halved cherry tomatoes
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 - ½ teaspoon dried thyme
10 - ¼ 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)

# How to Make It:

01 - Set oven 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 for 15 minutes until vegetables soften and feta edges start to brown.
05 - Remove from oven and create four small wells around the feta. Crack one egg into each well.
06 - Return to oven and bake 8 to 10 minutes until egg whites set and yolks remain slightly runny.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with crusty bread if desired.

# Expert Tips:

01 -
  • It comes together in 35 minutes but tastes like you fussed over it for hours.
  • Those jammy egg yolks running into the warm, silky feta is honestly the best part of brunch.
  • One dish, no fussy plating, and everyone at the table gets happy at the same time.
02 -
  • Use a block of feta, not crumbled, or it'll dry out and scatter everywhere instead of melting into creamy pockets throughout the dish.
  • Don't overbake the eggs—even 2 minutes too long and those yolks set solid, and you lose the magic of them running into everything else.
  • Taste your vegetable mixture before it goes in the oven because seasoning after won't penetrate evenly.
03 -
  • If your feta is especially salty, rinse it briefly under cold water and pat dry—it won't change the cheese, but it'll keep things balanced.
  • Room-temperature eggs cook more evenly than cold ones, so pull them out of the fridge while you're prepping vegetables.
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