Save Pin The first time I made this baked feta dish, I wasn't trying to be trendy—I just had a block of feta sitting in my fridge, some cherry tomatoes that needed using, and a vague memory of seeing something like it somewhere online. Twenty minutes later, I pulled it out of the oven, cracked eggs into the warm, burst tomatoes, and watched the yolks settle into those creamy pockets of melted cheese. It became the kind of breakfast I now make when I want to feel like I'm eating at a Mediterranean taverna without leaving my kitchen.
I made this for my neighbor one Sunday morning, and she sat at my kitchen counter watching the whole thing come together—the sizzle when I poured olive oil over the tomatoes, the way the feta seemed to surrender under the oven's heat. When she tasted it with a piece of crusty bread, she went quiet for a moment, then asked for the recipe immediately. That's when I knew it wasn't just good; it was the kind of simple, honest food that reminds people why they love eating.
Ingredients
- Feta cheese (150 g block): Use a good quality block—pre-crumbled feta won't give you that creamy, melting center you're after. I learned this the hard way.
- Cherry tomatoes (200 g, halved): The halving matters because they'll collapse into the feta naturally as they bake, creating little pockets of flavor.
- Red onion (1 small, thinly sliced): Thin slices soften quickly in the oven and add a gentle sweetness without overpowering the dish.
- Garlic (1 clove, minced): Just one clove—you want its presence, not its dominance. Mince it fine so it distributes evenly.
- Baby spinach (30 g): It wilts into the hot tomato mixture and adds iron without changing the flavor significantly.
- Eggs (4 large): Room temperature eggs are easier to crack cleanly into the wells.
- Olive oil (2 tbsp): Use something you'd actually eat with bread—this is a starring ingredient, not just cooking medium.
- Dried oregano (1/2 tsp): Oregano and feta are old friends; it ties everything together without needing fresh herbs at this stage.
- Chili flakes (1/4 tsp, optional): A small amount adds depth and warmth without making it spicy.
- Salt and black pepper: Taste as you go—the feta brings saltiness, so be conservative with the salt shaker.
- Fresh basil or parsley (2 tbsp, chopped): Scatter this at the very end for brightness and a fresh note that cuts through the richness.
Instructions
- Heat your oven first:
- Preheat to 200°C (400°F) while you prep your vegetables. A hot oven means the tomatoes will burst and the feta will soften properly.
- Build your base:
- Place the feta block in the center of an ovenproof dish, then scatter cherry tomato halves, red onion slices, and minced garlic around it. Drizzle everything generously with olive oil, then sprinkle oregano, chili flakes, salt, and pepper over everything.
- First bake:
- Slide it into the oven for 15 minutes. You're waiting for the tomatoes to begin splitting open and the feta to look soft and inviting around the edges. The kitchen will start smelling incredible.
- Add the spinach:
- Pull the dish out carefully—it's hot—and scatter spinach around the feta. Give it a gentle stir so it wilts into the warm tomato mixture almost immediately.
- Create wells for the eggs:
- Using the back of a spoon, make four little spaces in the vegetables where eggs can settle. This keeps them from rolling around and helps them cook evenly.
- Crack and return:
- Gently crack an egg into each well, being careful not to break the yolks. Back into the oven it goes for 5–8 minutes—the whites will set but the yolks should stay runny.
- Finish and serve:
- The moment the whites turn opaque but the yolks still jiggle slightly when you move the dish, you're done. Scatter fresh herbs on top and serve immediately with crusty bread for soaking up every last bit of that feta-tomato sauce.
Save Pin This dish does something almost magical—it transforms four ordinary ingredients into something that feels both comforting and special, the kind of breakfast that makes you slow down and actually taste what you're eating. That's rare in a meal that takes less time to make than a shower.
Why This Works
There's something about the oven that makes this dish work in a way a stovetop never could. The dry heat softens the feta into a creamy sauce without drying it out, while the tomatoes collapse in their own time, creating little flavor pockets. The egg whites cook through gently from the surrounding heat instead of needing direct contact with a pan, so they stay tender instead of turning rubbery.
When to Make This
Weekend mornings are the obvious answer, but I've also made this on weeknights when I wanted something that felt like dinner but tasted like breakfast—there's something rebellious about eating eggs and cheese at 7 p.m. The recipe scales up easily if you're feeding more people; just use a larger dish and give the first bake an extra 5 minutes to make sure everything heats through.
Small Adjustments That Change Everything
The beauty of this dish is that it welcomes small tweaks without falling apart. Smoked paprika instead of chili flakes adds earthiness, while olives or roasted peppers make it feel different every time you make it. Some mornings I add a handful of diced bell peppers or a squeeze of lemon juice after it comes out of the oven.
- If you like things spicy, add smoked paprika or extra chili flakes—they bloom beautifully in the olive oil.
- Crusty bread or sourdough is essential for soaking up that feta and tomato sauce, so don't skip it.
- Any leftover feta sauce keeps for a day and tastes wonderful spooned over toast or simple salads.
Save Pin This is the kind of recipe that becomes a staple not because it's complicated, but because it delivers that rare combination of effortless and unforgettable. Once you've made it once, you'll find yourself making it again.
Recipe FAQs
- → Can I substitute feta cheese with another type of cheese?
Yes, halloumi or goat cheese can be used for a similar tangy and creamy texture, though baking times may vary slightly.
- → How do I achieve runny egg yolks when baking?
Bake the eggs for 5–8 minutes until the whites are firm but yolks remain soft; keep a close eye to avoid overcooking.
- → What can I add to increase the spice level?
Additional chili flakes or a pinch of smoked paprika enhance the warmth and depth of flavor in this dish.
- → Can I prepare this dish in advance?
It's best served fresh to enjoy the contrast of warm feta and runny yolks, but components like the tomato mixture can be prepped earlier.
- → Is there a recommended bread to serve alongside?
Crusty artisan bread or toasted sourdough pairs wonderfully, perfect for scooping up the baked eggs and vegetables.
- → How can I make this dish vegan-friendly?
Replacing feta and eggs with plant-based alternatives like tofu or cashew cheese allows a vegan variation without losing creaminess.