Baked Feta Eggs Delight (Printable Version)

Mediterranean baked feta combined with cherry tomatoes and fresh herbs for a savory, easy breakfast option.

# 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)

# Directions:

01 - Preheat the oven to 400°F.
02 - Place the block of feta cheese in the center of a medium ovenproof baking dish.
03 - Arrange halved cherry tomatoes, sliced red onion, and minced garlic around the feta. Drizzle with olive oil and season with dried oregano, chili flakes, salt, and freshly ground black pepper.
04 - Bake in the oven for 15 minutes until tomatoes burst and feta softens.
05 - Remove from oven, add baby spinach around the feta, and gently stir into the hot tomato mixture to wilt the leaves.
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 yolks remain runny.
08 - Sprinkle with chopped fresh basil or parsley and serve immediately with crusty bread if desired.

# Expert Tips:

01 -
  • It looks fancy enough to serve guests but honestly takes less time than scrambled eggs.
  • The feta gets creamy and almost melts into the tomato juices, creating a sauce you'll actually fight over.
  • It's forgiving—your eggs don't have to be perfect, the vegetables roast themselves, and everything tastes intentional even if you wing it.
02 -
  • The oven temperature matters—too hot and your eggs cook before the feta fully softens; too cool and the tomatoes won't burst properly. 200°C is the sweet spot I've learned the hard way.
  • Keep the feta as a block instead of crumbling it. This was my first attempt mistake, and the difference is profound—a whole block gets creamy and luxurious, while crumbles just stay crumbly.
  • Room temperature or slightly warm eggs cook more evenly than cold ones straight from the fridge, so pull them out a few minutes before you start cooking if you have time.
03 -
  • Use an ovenproof skillet or cast iron if you have one—the metal conducts heat more evenly than ceramic, and the feta gets even creamier at the edges.
  • If your eggs are cold from the fridge, crack them into a small bowl first and let them sit for a minute; this helps them cook more gently and evenly in the hot pan.
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