Mediterranean Baked Feta Eggs (Printable)

Hearty baked dish with creamy feta, tomatoes, eggs, and Mediterranean herbs for brunch or light dinner.

# Ingredient List:

→ 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, to taste
12 - Freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp fresh parsley, chopped
14 - Crusty bread, for serving, optional

# Steps:

01 - Set the oven to 400°F and allow it to fully preheat.
02 - In a medium baking dish, combine cherry tomatoes, red onion, sliced bell pepper, and minced garlic. Drizzle with olive oil and season with oregano, thyme, red pepper flakes if using, salt, and freshly ground black pepper. Toss thoroughly to coat.
03 - Center the block of feta cheese amid the vegetable mixture in the baking dish.
04 - Bake the dish for 15 minutes, allowing the vegetables to soften and the edges of the feta to begin browning.
05 - Remove the baking dish from the oven. Using a spoon, create four small indentations in the vegetables surrounding the feta. Crack one egg into each indentation.
06 - Return the dish to the oven and bake for an additional 8 to 10 minutes, until egg whites have set but yolks remain slightly runny.
07 - Take the dish out of the oven, sprinkle with chopped fresh parsley, and serve immediately. Accompany with crusty bread if desired.

# Tips from the Pros:

01 -
  • It feels fancy enough for weekend brunch but honest enough for a tired weeknight when you need something real.
  • The eggs come out just creamy enough on the inside while the feta gets this incredible browned, almost nutty edge.
  • You can stretch it to feed four people or just make it for yourself and feel absolutely indulgent.
02 -
  • The eggs will cook faster than you think once they go in, so set a timer because the difference between perfect and overdone is maybe two minutes.
  • If your feta block is smaller than 7 ounces, the eggs might cook too fast—better to have a slightly larger block or to break it into two pieces and position them strategically.
  • Your oven temperature matters more than the clock; if your vegetables aren't starting to caramelize by minute 15, your oven might run cool.
03 -
  • If you're cooking for guests and nervous about the timing, bake the vegetables while they're arriving, then add the eggs only when you're ready to plate—the whole second bake takes less than 10 minutes.
  • The feta will continue to soften after it comes out of the oven, so if you like it a bit firmer, pull it 30 seconds earlier than you think you should.
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