Baked Feta Eggs Mediterranean Style (Printable)
Savory Mediterranean baked eggs with feta, tomatoes, and herbs for a satisfying breakfast.
# What You'll Need:
→ Cheese & Dairy
01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt (optional, for extra creaminess)
→ Vegetables
03 - 1 medium tomato, diced
04 - ½ red bell pepper, finely chopped
05 - 1 small red onion, thinly sliced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Eggs
08 - 4 large eggs
→ Spices & Seasoning
09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - ¼ tsp red pepper flakes (optional)
12 - 1 tbsp olive oil
13 - Salt, to taste
# Directions:
01 - Preheat your oven to 375°F.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish.
03 - Sauté onions and bell pepper over medium heat (in the same skillet if ovenproof) for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, letting tomatoes release some juice.
05 - Remove from heat. Stir in feta (and optional Greek yogurt); spread evenly.
06 - Using a spoon, make 4 small wells in the mixture and crack one egg into each.
07 - Sprinkle lightly with salt, red pepper flakes (if using), and a drizzle of olive oil.
08 - Transfer the skillet/baking dish to the oven. Bake 10–14 minutes, or until eggs are set to your liking.
09 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.
# Expert Tips:
01 -
- The way the feta creates its own rich sauce as it bakes means every bite is perfectly creamy without adding any heavy cream
- It comes together in under 30 minutes but looks impressive enough for weekend brunch guests
02 -
- The eggs continue cooking after you remove them from the oven, so take them out when the whites look set but the yolks still jiggle slightly
- Using an ovenproof skillet means you can sauté on the stove then transfer directly to the oven without dirtying another dish
03 -
- Let the feta come to room temperature before baking for more even melting
- Crack each egg into a small bowl first, then transfer to the wells to avoid any shell pieces or broken yolks