Baked feta eggs savory breakfast (Printable Version)

Creamy baked feta, eggs, tomatoes, and herbs come together for a savory Mediterranean 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)

# Directions:

01 - Set the oven temperature 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, optional chili flakes, salt, and black pepper evenly.
04 - Bake in the preheated oven for 15 minutes until the tomatoes burst and the feta softens.
05 - Remove the dish from the oven and add baby spinach around the feta. Gently fold the spinach into the hot vegetables to wilt.
06 - Make four small 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 egg whites are set but yolks remain runny.
08 - Sprinkle chopped fresh basil or parsley over the top and serve immediately, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • The feta melts into a creamy sauce that tastes restaurant-quality but takes barely thirty minutes from start to finish.
  • Runny yolks mix into everything, turning the whole dish into something you can soak up with crusty bread like you're being paid to enjoy it.
  • It feels fancy enough for guests but easy enough that you won't stress if someone stops by unexpectedly.
02 -
  • The biggest mistake I made early on was cooking the eggs too long—watch them carefully because those last two minutes make the difference between runny and set, and runny is what makes this dish worth eating.
  • If your feta is very salty, taste the tomato mixture before seasoning further; the feta can do most of the work and you don't want it to be unbalanced.
03 -
  • If you can't find a good block of feta, this recipe won't shine the way it should—don't settle for crumbly feta that won't melt into a sauce.
  • Crack your eggs into a small cup first before sliding them into the wells; it's much easier to control and you're less likely to break a yolk at the last second.
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