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Mediterranean Baked Feta Eggs

Mediterranean Baked Feta Eggs Recipe Card

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 block 7 oz feta cheese
  • 1 pint cherry tomatoes or 2 cups diced tomatoes
  • 4 large eggs
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh parsley or basil chopped (for garnish)
  • Optional: olives spinach, or bell peppers

Method
 

Preheat Oven:
  1. Preheat oven to 400°F (200°C).
Prepare Baking Dish:
  1. Drizzle olive oil in a small baking dish or oven-safe skillet. Add tomatoes and sprinkle with oregano, red pepper flakes, salt, and pepper.
Add Feta:
  1. Place the block of feta in the center of the tomatoes. Drizzle a little olive oil over the feta.
Bake:
  1. Bake 10 minutes until tomatoes start to soften and feta is slightly golden.
Add Eggs:
  1. Make 4 small wells around the feta and crack one egg into each well. Return to oven and bake 5–8 minutes until egg whites are set but yolks are still runny (or longer if you prefer fully cooked yolks).
Serve:
  1. Garnish with fresh parsley or basil. Serve warm with toasted bread or pita for dipping.

Notes

Use a firm block of feta for best results — it holds shape while baking.
Cherry tomatoes work best, but any small diced tomatoes will do.
For a heartier dish, add sautéed spinach, olives, or bell peppers before baking.
Eggs continue to cook slightly after removing from oven, so aim for slightly underdone if you want runny yolks.