Baked Feta Eggs – Easy Mediterranean Breakfast

Introduction

If you’re looking for a Mediterranean-inspired morning that feels both wholesome and luxurious, these Baked Feta Eggs deliver in every way. Creamy, salty feta melts into a rich bed of sweet cherry tomatoes, while eggs are nestled on top and baked until just set — perfect for scooping up with warm crusty bread or layering over toast with avocado.

This easy breakfast (or brunch!) recipe requires just a few ingredients but is full of flavor and protein. It’s cozy enough for a solo morning in, yet elegant enough to impress guests at brunch. The warm, roasted tomato-feta base balances beautifully with jammy or runny yolks, creating a crave-worthy dish that comes together in under 30 minutes.

Ingredients Overview

Feta Cheese

• Tangy, creamy, and slightly salty, feta is the heart of this dish.

• Use block feta in brine for the best melt and flavor.

• Crumble it yourself for a fresher taste compared to pre-crumbled options.

Tip: For a creamier result, combine feta with a spoonful of Greek yogurt.

Cherry or Grape Tomatoes

• Their natural sweetness balances the saltiness of the feta.

• When roasted, they burst and create a rich, saucy base.

• Substitute with chopped vine tomatoes if needed.

Eggs

• Cracked directly into the tomato-feta base and baked to your desired doneness.

• Use fresh, high-quality eggs — the yolk is key to richness.

Olive Oil

• A good drizzle of extra virgin olive oil brings everything together.

• Helps caramelize the tomatoes and soften the feta as it bakes.

Garlic & Seasonings

• Minced garlic infuses the oil and tomatoes.

• Season simply with black pepper, oregano, or red pepper flakes for a subtle kick.

Fresh Herbs (Optional)

• Top with fresh parsley, basil, or dill for a bright finish.

• Adds Mediterranean flair and a pop of color.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Use a small baking dish or oven-safe skillet.

2. Roast Tomatoes and Garlic

In your baking dish, combine:

• 1 cup halved cherry tomatoes

• 2 tbsp olive oil

• 1 clove garlic, minced

• 1/4 tsp dried oregano or thyme

• Fresh cracked black pepper

Toss gently and roast for 10–12 minutes, until tomatoes begin to soften and blister.

Optional: Add a pinch of chili flakes for subtle heat.

3. Add the Feta

• Sprinkle 1/3 to 1/2 cup crumbled feta evenly over the tomatoes.

• Return to the oven for 5 more minutes, just until the feta softens.

4. Crack in the Eggs

• Make 2 small wells in the tomato-feta mixture.

• Crack 2–3 eggs into the wells.

• Season lightly with salt and pepper.

Bake for another 7–10 minutes, or until the egg whites are set and yolks are still soft or runny, depending on your preference.

For firm yolks, add 2–3 minutes of baking time.

5. Garnish and Serve

Remove from oven and sprinkle with:

• Chopped fresh herbs (parsley, dill, or basil)

• Optional: more feta, a drizzle of olive oil, or a spoonful of harissa for spice

Serve hot, straight from the dish.

Tips, Variations & Substitutions

• Make it creamy: Mix feta with a spoonful of Greek yogurt before baking for a whipped texture.

• Spice it up: Add a swirl of harissa or chili oil before baking eggs.

• Add greens: Stir in chopped spinach or kale before adding eggs.

• Make it in ramekins: Individual portions look elegant and bake evenly.

• No oven?: Start on the stove in a small skillet and finish under the broiler.

Dietary Adjustments

• Low-carb: Serve with avocado or roasted veggies instead of bread.

• Keto-friendly: This dish is naturally keto — just pair it with healthy fats.

• Dairy-free: Substitute feta with a dairy-free cheese alternative, though texture and flavor will change.

Serving Ideas & Occasions

These baked feta eggs are perfect for:

• Weekend brunches with friends

• Slow, cozy mornings with coffee

• Meal prep breakfasts — bake a larger pan and reheat individual servings

• Dinner-for-breakfast nights paired with salad or roasted potatoes

Serve With:

• Crusty sourdough, toasted pita, or naan

• Avocado slices or mashed avocado toast

• Herby couscous or quinoa

• Greek salad on the side for a light lunch

Nutritional & Health Notes

This dish is:

• High in protein from both eggs and feta

• Rich in healthy fats thanks to olive oil and eggs

• Low in carbs, especially when served without bread

• Packed with vitamins A, D, and calcium

Estimated per serving (2 eggs, tomatoes, and feta):

• Calories: ~320

• Protein: ~18g

• Fat: ~25g

• Carbs: ~4–6g (from tomatoes)

Perfect for Mediterranean, low-carb, and high-protein diets.

FAQs

Q1: Can I use another cheese instead of feta?
A1: Yes. Try goat cheese, ricotta, or a dairy-free alternative. Feta’s tangy, salty flavor is ideal, but substitutions work well for personal preferences or dietary needs.

Q2: Can I make this dish ahead of time?
A2: You can roast the tomatoes and feta ahead, but add and bake the eggs just before serving to keep the yolks fresh and silky.

Q3: How do I make the yolks jammy or fully cooked?
A3: For runny yolks, bake 7–8 minutes. For jammy, bake closer to 9–10 minutes. For fully cooked, leave in for 11–12 minutes.

Q4: Is this recipe good for meal prep?
A4: Yes — prepare in a larger dish, refrigerate, and gently reheat in the oven or microwave. Best eaten within 2 days.

Q5: What type of baking dish is best?
A5: Use a small ceramic or cast-iron dish that holds heat well and helps eggs bake evenly.

Q6: Can I add more eggs to serve more people?
A6: Absolutely. Use a larger pan, increase tomatoes and feta proportionally, and crack in 4–6 eggs. Monitor baking time carefully.

Q7: Can I make it stovetop instead of baked?
A7: Yes. Sauté tomatoes and garlic in a skillet, add feta, reduce heat, crack eggs in, and cover until eggs are cooked.

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