Baked Feta Eggs Breakfast (Print Version)

Mediterranean bake with creamy feta, eggs, cherry tomatoes, and fresh herbs for a savory morning dish.

# What You'll Need:

→ 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)

# How to Make It:

01 - Preheat oven to 400°F.
02 - Place block of feta in the center of an ovenproof baking dish. Arrange cherry tomatoes, sliced red onion, and minced garlic around the feta. Drizzle with olive oil and season with dried oregano, optional chili flakes, salt, and black pepper.
03 - Bake in preheated oven for 15 minutes until tomatoes burst and feta softens.
04 - Remove dish from oven. Add baby spinach around the feta and gently stir it into the hot tomato mixture to wilt the leaves.
05 - Create four small wells in the vegetable mixture and carefully crack one egg into each well.
06 - Return dish to oven and bake for 5 to 8 minutes until egg whites are set but yolks remain runny.
07 - Sprinkle chopped basil or parsley over the top. Serve immediately, optionally with crusty bread.

# Expert Tips:

01 -
  • It looks far more impressive than the ten minutes it actually takes to assemble, which means weekend breakfast bragging rights are yours.
  • The feta melts into a salty, creamy sauce that catches every runny yolk, making those crusty bread pieces disappear faster than you'd expect.
  • You can eat it straight from the dish with a spoon if no one's looking, which adds to its quiet charm.
02 -
  • Don't wander off while the eggs are baking; an extra two minutes means hard yolks, which defeats the entire purpose of this dish.
  • If your feta block is too small to hold its shape, you can crumble it slightly and it'll still work, though the sauce will be less cohesive—larger blocks are worth seeking out.
03 -
  • If you're cooking for two but want leftovers (somehow), the dish actually reheats beautifully; just warm it gently in the oven for five minutes and crack new eggs on top rather than reheating the old ones.
  • Use the best olive oil you have, not your expensive fancy one, but not the cheapest either—it's the main way you taste quality here.
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