Baked Feta Eggs Delight (Printable)

Mediterranean baked feta with cherry tomatoes, eggs, and herbs for a savory, fresh breakfast.

# Ingredient list:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 oz baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Place the block of feta in the center of a medium ovenproof dish.
03 - Surround the feta with cherry tomatoes, sliced red onion, and minced garlic. Drizzle with olive oil, then sprinkle dried oregano, chili flakes (if using), salt, and black pepper evenly over the top.
04 - Bake the dish for 15 minutes until the tomatoes have burst and the feta softens.
05 - Remove the dish from the oven, add baby spinach around the feta, and gently stir into the hot tomato mixture until wilted.
06 - Create four wells in the vegetable mixture and carefully crack one egg into each well.
07 - Return the dish to the oven and bake for 5 to 8 minutes, until egg whites are set but yolks remain runny.
08 - Sprinkle chopped fresh basil or parsley on top and serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • The feta gets creamy and almost butter-like while the tomatoes collapse into a sweet, savory sauce that cradles your eggs.
  • It looks restaurant-worthy but takes less time than scrambling eggs and making toast.
  • Works for a lazy weekend breakfast or an impressive brunch when people are coming over.
02 -
  • The eggs will continue cooking from residual heat even after you pull the dish out, so aim for barely-set whites rather than fully cooked—you want that runny yolk.
  • Don't skip room temperature eggs; cold eggs from the fridge will be harder to crack cleanly into the hot dish.
03 -
  • Use a ceramic or cast iron ovenproof dish rather than glass—the tomatoes and feta will caramelize slightly faster and the eggs will cook more evenly.
  • If your feta is particularly salty, rinse it quickly under cool water before placing it in the dish.
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