Mediterranean Baked Feta Eggs (Printable Version)

Hearty baked feta with tomatoes and eggs flavored by Mediterranean herbs and olive oil.

# 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)

# How To Make It:

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 feta cheese block in the center of the vegetable mixture.
04 - Bake in the preheated oven for 15 minutes, until vegetables soften and feta edges brown slightly.
05 - Remove the dish from oven and spoon four small wells into the vegetables around the feta. Crack an egg into each well.
06 - Return dish to oven and bake 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. Optionally serve with crusty bread.

# Expert Advice:

01 -
  • The feta melts into a creamy, salty sauce that the runny egg yolk breaks into naturally—no extra cooking required.
  • It comes together in under 40 minutes and uses just one dish, which means minimal cleanup after you've eaten.
  • The whole thing feels Mediterranean and sophisticated but tastes like comfort food you'd eat with your hands.
02 -
  • If your oven runs hot, the eggs might cook too quickly and the yolks will set completely—keep an eye on them after the 8-minute mark rather than waiting the full 10 minutes.
  • Using a block of feta instead of crumbled feta makes all the difference because it melts into a creamy sauce that the egg yolk breaks into, transforming the whole dish into something luxurious.
  • Room-temperature tomatoes give better flavor than cold ones, so try to use them at room temperature rather than straight from the refrigerator.
03 -
  • Buy the best olive oil you're willing to spend money on because it's not cooked down or blended into something else—you taste it directly in every bite.
  • If you're worried about the eggs cooking unevenly, place the baking dish on a lower oven rack where the heat is more stable and predictable.
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