Baked Feta Eggs Breakfast (Print)

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

# Components:

→ 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)

# Method:

01 - Preheat the oven to 400°F (200°C).
02 - Place the block of feta cheese in the center of a medium ovenproof dish. Surround it with halved cherry tomatoes, thinly sliced red onion, and minced garlic.
03 - Drizzle the olive oil over the feta and vegetables. Sprinkle dried oregano, chili flakes, salt, and freshly ground black pepper evenly over the mixture.
04 - Bake the dish for 15 minutes, or until the tomatoes burst and the feta softens.
05 - Remove the dish from the oven and tuck the baby spinach around the feta. Gently stir the spinach into the hot tomato mixture to wilt.
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 the egg whites are set but the yolks remain runny.
08 - Sprinkle with chopped fresh basil or parsley. Serve immediately, accompanied by crusty bread if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than scrambling eggs, plus it photographs like you actually have your life together.
  • The runny yolks create this silky sauce that mingles with the warm, salty feta and burst tomatoes in a way that feels almost decadent for breakfast.
  • You can prep everything before the oven does the work, making it perfect for feeding a crowd without losing your mind.
02 -
  • Room-temperature eggs cook more gently and evenly than cold ones pulled straight from the fridge—take them out before you start prepping everything else.
  • The difference between runny yolks and rubbery ones is literally two minutes, so set a timer and don't trust your intuition on the timing.
  • Use an actual ovenproof dish with handles, not a baking sheet or nonstick pan that could compromise your feta's golden finish or make it tricky to carry to the table.
03 -
  • Buy the best feta you can afford—block, not crumbled—because it's your entire foundation, and pasteurized versions stay firmer in the oven than others.
  • Don't walk away while the eggs are baking; sit at the table with coffee and watch through the oven window like you're witnessing something important, because you are.
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