Description
This Baked Feta Eggs recipe is a simple yet flavorful dish perfect for breakfast, brunch, or even a light lunch. Creamy, slightly salty feta bakes beautifully with eggs, cherry tomatoes, and fresh herbs, creating a Mediterranean-inspired meal that’s ready in just 20 minutes. Serve with crusty bread to scoop up all the deliciousness.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup crumbled feta cheese (preferably block feta in brine for best flavor)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon dried oregano or fresh thyme
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
For Serving (Optional):
- Crusty bread, pita, or toasted sourdough
- Avocado slices or olives for extra Mediterranean flair
Instructions
- Preheat the oven:
- Set the oven to 375°F (190°C).
- Lightly grease a small baking dish or oven-safe skillet with 1 tablespoon of olive oil.
- Assemble the dish:
- Scatter the crumbled feta evenly across the bottom of the baking dish.
- Add the halved cherry tomatoes around the feta.
- Drizzle with the remaining olive oil and sprinkle with oregano, red pepper flakes (if using), and a pinch of salt and pepper.
- Add the eggs:
- Carefully crack the eggs over the feta and tomatoes, spacing them evenly.
- Season the eggs lightly with additional salt and pepper.
- Bake:
- Place the dish in the preheated oven and bake for 12–15 minutes, or until the egg whites are set but the yolks are still slightly runny (adjust time if you prefer firmer yolks).
- Garnish and serve:
- Remove from the oven, sprinkle with fresh parsley or basil, and serve warm with crusty bread for dipping.
Notes
- Add a handful of baby spinach, kale, or chopped bell peppers before baking for extra veggies.
- For a richer flavor, drizzle with a little balsamic glaze or hot honey before serving.
- Make it spicy by adding more red pepper flakes or a dash of harissa