Mediterranean Baked Feta Eggs (Printable)

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

# What You’ll Need:

→ 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 block of feta cheese
06 - 4 large eggs

→ Pantry & Seasonings

07 - 3 tbsp extra virgin olive oil
08 - 1 tsp dried oregano
09 - ½ tsp dried thyme
10 - ¼ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Crusty bread, to serve (optional)

# How-To:

01 - Preheat the oven to 400°F.
02 - In a medium baking dish, toss cherry tomatoes, red onion, bell pepper, and garlic with olive oil, oregano, thyme, red pepper flakes (if using), salt, and pepper until evenly coated.
03 - Place the block of feta cheese in the center of the vegetable mixture.
04 - Bake uncovered for 15 minutes until vegetables soften and the edges of the feta begin to brown.
05 - Remove the dish from the oven, create four small wells around the feta, and crack one egg into each well.
06 - Return to the oven and bake for an additional 8 to 10 minutes until egg whites are set and yolks remain slightly runny.
07 - Sprinkle with fresh parsley and serve immediately with crusty bread if desired.

# Expert Hints:

01 -
  • It looks like you spent hours in the kitchen when you actually spent 35 minutes, and that's a kind of magic.
  • The feta gets creamy and almost melted, creating its own sauce that no amount of butter could replicate.
  • One pan means one dish to wash, leaving more time to actually sit down and eat while it's warm.
02 -
  • The eggs will continue to cook from residual heat even after you remove the dish from the oven, so pull it when the whites are just barely set—they'll firm up more as you plate.
  • Room temperature ingredients matter less here than you'd think, but cold feta straight from the refrigerator will take longer to warm and melt, so let it sit out for five minutes if you can remember.
03 -
  • Watch the oven in the last two minutes of egg cooking—every oven runs differently, and you want to catch the moment when the whites just set but before the yolks begin to firm.
  • If you're serving more than four people, make two smaller dishes instead of crowding one baking dish; everything cooks more evenly and looks less chaotic on the table.
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