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Mark Anthony

Baked Feta Eggs Recipe

This easy Baked Feta Eggs Recipe is loaded with Mediterranean flavor from roasted tomatoes, creamy feta cheese, garlic, and jammy eggs baked to perfection. It’s a quick, one-skillet breakfast that’s low-carb, gluten-free, and perfect for brunch or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast, Lunch
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 3 large eggs
  • ½ cup full-fat feta cheese block-style, crumbled
  • 1 cup cherry or grape tomatoes halved
  • 2 garlic cloves thinly sliced
  • 1 tbsp olive oil
  • 1 tsp dried oregano or thyme
  • Salt and freshly cracked pepper
  • Optional: chili flakes for heat
Optional Add-Ins
  • Handful of baby spinach or kale
  • A few Kalamata olives sliced
  • Sliced red onion or shallots
  • Fresh basil or parsley to finish
  • A little drizzle of balsamic glaze or lemon juice after baking

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Grab an oven-safe skillet or baking dish and add olive oil, tomatoes, garlic slices, and chili flakes (if using). Toss to coat.
  3. Roast the tomato base for about 10 minutes, or until tomatoes start to blister and soften.
  4. Add crumbled feta evenly across the tomato mixture. Stir slightly so the cheese melts into the hot tomatoes.
  5. Crack in the eggs — carefully make little wells and drop the eggs right into the skillet.
  6. Season with oregano, salt, and pepper.
  7. Bake again for 7–9 minutes, depending on how runny or set you want your yolks.
  8. Finish with fresh herbs and an extra swirl of olive oil. Serve hot.

Notes

Baked Feta Eggs Recipe – Helpful Tips

Cooking Tips & Techniques
Use block feta instead of crumbled for better melting and richer texture—break it into chunks with your hands.
Sauté garlic, cherry tomatoes, or baby spinach in olive oil before cracking in the eggs for added flavor and color.
Create little wells in the veggie and feta base so the eggs nestle in and bake evenly.
Bake in a small oven-safe skillet or ramekins for even cooking—start at 375°F and watch closely after 10 minutes.
Season gently—feta is salty, so taste before adding extra salt. Add black pepper, chili flakes, or za’atar for a flavorful finish.
Serving Suggestions
Serve straight from the skillet with crusty sourdough, pita, or toasted flatbread for dipping.
Top with fresh herbs like parsley, dill, or basil for brightness.
Add sliced avocado or a spoonful of Greek yogurt on the side for extra creaminess.
Perfect for weekend brunch, light lunch, or a Mediterranean-style breakfast-for-dinner.
Pair with a citrusy salad or olives for a complete savory plate.
Make-Ahead & Storage
Make-Ahead: You can prep the veggie and feta base ahead and refrigerate. Add eggs just before baking.
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not ideal—eggs and feta lose texture when frozen and reheated.
Reheat: Gently warm in the oven or microwave, but note the yolks will likely firm up.
Tasty Variations to Try
Spicy Shakshuka-Style: Add harissa, cumin, or paprika and use a tomato base for a fiery North African twist.
Herby Delight: Mix in chopped fresh dill, scallions, or mint with the feta for fresh flavor.
Greens Boost: Fold in kale or arugula with the tomatoes before baking for extra nutrients.
Creamy Ricotta Swap: Use half feta and half ricotta for a smoother, tangier egg bake.
Low-Carb Option: Skip the toast and serve with cucumber slices, bell peppers, or wrapped in lettuce cups.