Description

Baked Feta Eggs are a savory, creamy breakfast or brunch dish that’s quick and easy to make. It combines tangy feta cheese, juicy cherry tomatoes, and perfectly baked eggs, all brought together with a touch of seasoning. This dish pairs wonderfully with crusty bread or a fresh salad.

Ingredients

Units Scale

6 large eggs
1 cup feta cheese, crumbled
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon red chili flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Bread or toast, for serving (optional)

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Instructions

Preheat your oven to 375°F (190°C).
Grease a medium-sized ovenproof skillet or baking dish with 1 tablespoon of olive oil.
Spread the crumbled feta cheese evenly over the bottom of the dish.
Scatter the halved cherry tomatoes on top of the feta. Drizzle with the remaining olive oil, and sprinkle with oregano, chili flakes (if using), salt, and pepper.
Bake the feta and tomatoes in the oven for 10 minutes, until the tomatoes begin to soften.
Remove the dish from the oven and carefully crack the eggs over the feta and tomatoes, spacing them evenly.
Return the dish to the oven and bake for another 10-12 minutes, or until the egg whites are set but the yolks remain runny (bake longer for firmer yolks).
Garnish with fresh parsley and serve warm with crusty bread or toast.

Notes

Add a handful of spinach or kale to the dish for extra greens.
Adjust baking time depending on your preferred egg consistency.
For a Mediterranean twist, add a sprinkle of kalamata olives before baking.