Mediterranean Baked Feta Eggs – A Flavor-Packed Breakfast Bake

Introduction

Mediterranean Baked Feta Eggs are the ultimate savory breakfast — rich, tangy, and deeply satisfying. Inspired by traditional Mediterranean flavors, this dish combines creamy feta cheese, jammy eggs, and a vibrant tomato-pepper base, all baked to perfection in one skillet. It’s reminiscent of shakshuka, but creamier and brighter thanks to the baked feta twist.

Ready in under 30 minutes, it’s perfect for weekend brunch, breakfast-for-dinner, or a low-carb meal prep that feels indulgent yet wholesome.

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Ingredients Overview

This baked egg dish relies on a handful of flavorful, nutrient-rich ingredients:

• Feta Cheese: Use a block of feta (not crumbles) for best texture and richness. It melts into the sauce, creating a creamy base with salty tang.

• Eggs: Large, fresh eggs bake into the tomato mixture for a runny, golden yolk finish. Adjust cook time to your preferred doneness.

• Cherry Tomatoes or Canned Tomatoes: Provide sweet acidity and balance. Cherry tomatoes roast beautifully, while canned tomatoes give a saucier base.

• Red Bell Pepper: Adds color, sweetness, and soft crunch.

• Garlic: Infuses the base with warmth and depth.

• Olive Oil: High-quality extra virgin olive oil enhances flavor and ensures perfect roasting.

• Fresh Herbs: Basil, oregano, or parsley add brightness.

• Spices: Crushed red pepper flakes, paprika, cumin, or za’atar for a Mediterranean touch.

• Salt & Pepper: To taste — remember feta is naturally salty.

Optional Add-Ins:

• Kalamata olives

• Sliced onion

• Spinach or kale

• Artichoke hearts

• Sun-dried tomatoes

Dairy-Free? Use a plant-based feta substitute or leave it out for a shakshuka-style dish.
Low-Carb/Keto? This recipe is naturally low in carbs and high in protein.

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Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 375°F (190°C).

Grease a small baking dish or oven-safe skillet with 1 tablespoon olive oil.

2. Build the Tomato Base

In the dish, combine:

• 1½ cups cherry tomatoes (halved) or 1 cup canned crushed tomatoes

• 1 red bell pepper, thinly sliced

• 2 cloves garlic, minced

• ½ tsp paprika or cumin

• ¼ tsp crushed red pepper flakes (optional)

• Salt & pepper to taste

• 1 tbsp olive oil

Toss everything together to coat. Roast in the oven for 10–12 minutes until the tomatoes soften and release their juices.

3. Add Feta and Eggs

Remove from oven. Nestle in:

• 3–4 oz block feta cheese (placed in center or crumbled over the base)

• Crack 2–3 large eggs around the feta

Return to oven and bake for 8–12 minutes, depending on how runny you like your yolks. Watch closely!

4. Garnish and Serve

Remove from oven when whites are set and yolks still jiggle slightly.

Top with:

• Fresh basil or parsley

• Drizzle of olive oil or balsamic glaze

• Cracked black pepper

• Optional: crushed za’atar or sumac for extra flair

Serve hot with crusty bread, pita, or spooned over roasted potatoes or greens.

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Tips, Variations & Substitutions

Perfect Yolks:
Pull the dish from the oven while the whites are just set. Eggs will continue to cook slightly from residual heat.

Make It Heartier:
Add sautéed spinach, diced onion, or chickpeas before baking for more fiber and volume.

Cheese Options:
Swap feta with goat cheese or ricotta for a softer, milder version.

Add Protein:
Top with sliced turkey sausage or smoked salmon after baking for a protein boost.

Spice It Up:
Use harissa paste or chili oil in the tomato base for a spicier Mediterranean vibe.

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Serving Ideas & Occasions

Perfect for:

• Weekend brunches

• Low-carb breakfasts

• Easy vegetarian dinners

• Mediterranean-inspired meal prep

Serve with:

• Toasted sourdough, pita, or naan

• Arugula salad with lemon vinaigrette

• Herbed potatoes or grilled vegetables

• Hummus, olives, and labneh on the side

It also makes a great brunch board centerpiece with dips and dippers all around.

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Nutritional & Health Notes

This dish is:

• High in protein from eggs and feta

• Low in carbs and sugar

• Rich in calcium and healthy fats

• Vegetarian and gluten-free

Estimated per serving (1 of 2):

• Calories: ~320

• Protein: 18–20g

• Carbs: ~8g

• Fat: 24g

• Fiber: 2g

Add greens or legumes for even more nutrition.

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FAQs

Q1: Can I use crumbled feta instead of a block?
Yes, but block feta melts creamier. Crumbles will still taste great but be slightly drier.

Q2: Can I make this dish ahead?
You can prep the tomato base ahead and store in the fridge. Add eggs and bake fresh for best texture.

Q3: Can I make it without tomatoes?
Yes — try sautéed spinach, mushrooms, or zucchini as your base instead.

Q4: Is it freezer-friendly?
This dish is best enjoyed fresh. However, you can freeze the tomato-feta base and add eggs later.

Q5: What’s the best type of feta to use?
Use a creamy block feta made with sheep’s milk or a Greek-style cow’s milk version for balanced tang and melt.

Q6: Can I make it spicy?
Absolutely — add harissa, hot paprika, or extra red chili flakes to the tomato mix.

Q7: What’s a good dairy-free alternative to feta?
Try Violife vegan feta or tofu feta marinated in lemon juice, herbs, and olive oil.

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