Description

Baked Feta Eggs is a simple yet impressive one-pan dish that combines the tangy creaminess of feta cheese with perfectly baked eggs. In under 30 minutes, you’ll layer a block of feta with garlic-infused olive oil and aromatics, crack fresh eggs on top, then roast until the whites set and yolks remain luxuriously soft. The result is a visually striking, protein-rich breakfast or brunch centerpiece that pairs beautifully with crusty bread, pita, or a crisp green salad. With minimal hands-on time and endless customization options—from spinach and cherry tomatoes to spicy harissa or fresh herbs—this recipe fits effortlessly into busy mornings, leisurely weekends, or casual dinner gatherings.

Ingredients

Scale

1/2 cup (100 g) crumbled feta cheese
4 large eggs
1/2 cup (120 ml) cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano (or fresh, chopped)
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (for garnish, optional)
Toasted bread or pita, for serving

Instructions

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C).

Step 2: Assemble the dish

In an ovenproof skillet or small baking dish, drizzle 1 tablespoon of olive oil to coat the bottom.
Scatter the crumbled feta and cherry tomato halves evenly in the dish. Sprinkle with oregano, red pepper flakes (if using), salt, and pepper.

Step 3: Add the eggs

Make small wells in the feta and tomato mixture and carefully crack the eggs into the wells. Drizzle the remaining olive oil over the top.

Step 4: Bake the eggs

Place the skillet in the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Step 5: Garnish and serve

Remove from the oven and garnish with fresh parsley, if desired. Serve warm with toasted bread or pita for dipping.

Notes

Feta Preparation: If your feta tastes very salty, give it a quick rinse under cold water and pat dry to mellow the brine.
Room-Temperature Ingredients: Allow the feta and eggs to sit at room temperature for 10–15 minutes before baking to ensure even cooking.
Oven Variations: Ovens vary—start checking doneness at 10 minutes. For firmer yolks, bake up to 15 minutes total.
Prevent Sticking: Generously coat your baking dish or skillet with extra-virgin olive oil; for cast iron, make sure it’s well seasoned or line with parchment.
Make-Ahead Assembly: You can assemble the feta, oil, and aromatics in the dish and refrigerate (covered) up to 12 hours in advance. Add eggs just before baking.
Serving Tip: Serve straight from the oven and encourage guests to scoop up egg and cheese with torn pieces of warm sourdough or pita for maximum flavor.
Storage & Reheat: Store leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven for 5–7 minutes to maintain texture; avoid the microwave if possible.