Baked Feta Eggs Mediterranean (Printable)

A Mediterranean-inspired dish with baked feta, eggs, cherry tomatoes, and fresh herbs for a bright, savory start to your morning.

# What you need:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 oz baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# Directions:

01 - Preheat the oven to 400°F.
02 - Place the block of feta cheese centrally in a medium ovenproof baking dish.
03 - Surround the feta with halved cherry tomatoes, thinly sliced red onion, and minced garlic. Drizzle olive oil evenly and season with dried oregano, chili flakes, salt, and freshly ground black pepper.
04 - Bake for 15 minutes until the tomatoes burst and the feta softens.
05 - Remove from the oven, add baby spinach around the feta, and gently stir to wilt it within the hot tomato mixture.
06 - Create four wells in the vegetable mixture and carefully crack an egg into each well.
07 - Return the dish to the oven and bake an additional 5 to 8 minutes until egg whites are set but yolks remain runny.
08 - Sprinkle freshly chopped basil or parsley over the top and serve immediately, optionally accompanied by crusty bread.

# Expert tips:

01 -
  • It looks restaurant-worthy but comes together in thirty minutes with almost no skill required.
  • The runny yolks create their own sauce that mingles with the soft feta and burst tomatoes—pure comfort in a bowl.
  • One dish, minimal cleanup, and you'll feel like you've done something impressive for yourself.
02 -
  • The eggs cook much faster than you'd think once they hit the heat of the dish—check after five minutes to avoid overcooked yolks, which defeats the entire purpose.
  • Don't skip the first 15-minute bake of just the feta and tomatoes; this step builds the sauce and softens everything into a cohesive base.
03 -
  • Crack your eggs into a small bowl first, then slide them into the wells—it gives you more control and fewer kitchen disasters.
  • The feta is done softening when you can barely push a spoon through it, which should happen right around the 15-minute mark on the first bake.
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