Baked Eggs with Feta

This hearty Mediterranean-inspired breakfast dish transforms simple ingredients into a restaurant-worthy meal with minimal effort. The creamy feta melts slightly while baking, creating a tangy sauce that perfectly complements the runny egg yolks and juicy roasted tomatoes.

I discovered this recipe during a particularly hectic work week when I needed something fast yet satisfying. Now it has become my go to impressive breakfast when friends stay over they always ask for the recipe before leaving.

Ingredients

• Feta cheese: Provides the creamy salty base that becomes slightly melty when baked; use authentic Greek feta for the best flavor and texture
• Eggs: Choose fresh free range eggs for the brightest yolks and best flavor
• Cherry tomatoes: Burst during baking releasing sweet juices that balance the salty feta; look for ripe deeply colored ones
• Olive oil: Use a good quality extra virgin olive oil as its flavor will shine in this simple dish
• Dried oregano: Authentic Mediterranean flavor that pairs perfectly with feta; select whole dried leaves rather than powdered for better flavor
• Red pepper flakes: Adds a pleasant warmth without overwhelming heat; adjust according to your spice preference
• Fresh parsley: Brightens the finished dish with color and fresh flavor; Italian flat leaf variety works best here
• Bread for serving: Choose something sturdy like sourdough or pita that can scoop up the delicious sauce

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat while you prepare the other ingredients. A properly heated oven ensures even cooking and helps the tomatoes caramelize beautifully.

Assemble the Base:

Drizzle your baking dish with olive oil ensuring the entire surface is coated to prevent sticking. Distribute the crumbled feta evenly across the bottom then scatter halved cherry tomatoes throughout. The tomatoes will release their juices during baking creating a delicious sauce. Sprinkle oregano and red pepper flakes over everything adding subtle aromatic notes and gentle heat.

Create Wells for Eggs:

Using the back of a spoon gently press small depressions into the feta and tomato mixture. These wells will cradle your eggs and keep them from spreading too much during baking. Take care not to press all the way to the bottom of the dish.

Add the Eggs:

Carefully crack each egg into its own well keeping the yolks intact. For the most attractive presentation crack each egg into a small cup first then pour it into the well. This gives you more control and prevents shell fragments. Drizzle the remaining olive oil over the top which helps prevent the eggs from drying out.

Bake to Perfection:

Place your dish in the middle rack of the oven and bake for 10 to 15 minutes watching closely after the 10 minute mark. For runny yolks aim for 10 to 12 minutes while setting egg whites. For firmer yolks let it bake for the full 15 minutes. The dish is ready when the whites are completely set but before the yolks become fully hard.

Garnish and Serve:

Remove from the oven when eggs reach desired doneness. The dish will continue cooking slightly from residual heat. Sprinkle with fresh parsley and serve immediately with warm toasted bread for scooping up the delicious mixture.

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The first time I made this dish I accidentally added too much red pepper flake creating a surprisingly delicious spicy version that my husband now requests regularly. Sometimes kitchen mistakes lead to the best discoveries. That happy accident taught me to be more experimental with classic recipes.

Make Ahead Options

This dish is best enjoyed fresh from the oven but you can prepare components ahead of time to streamline your morning routine. Measure and combine all ingredients except the eggs and store in your baking dish in the refrigerator overnight. In the morning simply bring to room temperature while the oven preheats add the eggs and bake as directed. This saves precious minutes during busy mornings while still delivering a hot fresh breakfast.

Variations to Try

The basic formula of baked feta eggs welcomes endless customization. Try adding a handful of baby spinach for a boost of greens or fold in diced bell peppers for sweetness and color. For meat lovers crispy crumbled bacon or prosciutto adds wonderful savory depth. My favorite variation includes a sprinkle of za'atar spice blend which enhances the Mediterranean flavor profile with its blend of thyme sesame and sumac.

Serving Suggestions

While delicious on its own this dish truly shines as part of a larger spread. For a complete brunch serve alongside a simple green salad dressed with lemon and olive oil. Add sliced avocado on the side for healthy fats and creamy texture. For dinner pair with roasted potatoes and a glass of crisp white wine for an easy yet impressive meal. The contrast between the warm baked eggs and cool crisp sides creates a perfectly balanced plate.

Cultural Context

This recipe draws inspiration from several Mediterranean cuisines. Similar egg and tomato dishes appear throughout Greece Turkey and the Middle East often eaten for breakfast or lunch. The combination of eggs with tangy cheese and sweet tomatoes represents the resourceful cooking style of these regions where simple ingredients transform into nourishing satisfying meals. Traditional versions might use different regional cheeses or herbs but all share the same comforting appeal and practical approach to good food.

Frequently Asked Questions

→ Can I use fresh oregano instead of dried?

Yes, fresh oregano works perfectly. Simply chop it finely and use about twice the amount as dried oregano for a more aromatic taste.

→ What can I substitute for feta cheese?

You can substitute feta with goat cheese or ricotta for a similar creamy texture. Parmesan can also work for a saltier flavor.

→ Can I add more vegetables to this dish?

Absolutely! Spinach, bell peppers, or zucchini are great additions. Be sure to chop them into small pieces for even cooking.

→ How do I prevent the egg yolks from overcooking?

Check the dish after 10 minutes of baking and carefully monitor the yolks. You can remove the dish as soon as the whites are set.

→ What is the best bread to serve with this dish?

Toasted sourdough, baguette slices, or warm pita bread pair beautifully with the baked feta and eggs.