Go Back
–+ servings
Baked feta eggs in a bowl with two sunny-side-up eggs, cherry tomatoes, crumbled feta, and fresh parsley, seasoned with black pepper.

Baked Feta Eggs

These Baked Feta Eggs combine creamy melted feta with perfectly cooked eggs, offering a sweet, savory, and simple breakfast that's fancy enough for weekends but easy to make in 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Rest Time 2 minutes
Total Time 14 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Main Players:
  • 1 block Feta cheese Block of Feta - Cut into chunks
  • 4 Eggs Fresh eggs - Adjust to servings
  • 1 cup Cherry tomatoes Cherry tomatoes - Halved
  • 2 tbsp Olive oil Olive oil - For drizzling over ingredients
  • 1 tbsp Fresh herbs Fresh herbs dill, oregano - Chopped for garnish
  • ¼ tsp Black pepper Black pepper - To taste
Nice Extras:
  • ¼ tsp Red pepper flakes Red pepper flakes - Optional for spice
  • 1 clove Garlic Garlic clove - Minced optional
  • ½ cup Fresh spinach Fresh spinach - Optional for added flavor
  • ¼ cup Kalamata olives Kalamata olives - Optional for added saltiness

Equipment

  • 1 Small baking dish (8x8 or similar size)
  • 1 Sharp knife (For cutting the feta and vegetables)
  • 1 Measuring spoons (For measuring spices and ingredients)
  • 1 Cutting board (For slicing tomatoes and mincing garlic)

Method
 

  1. Preheat your oven to 400°F. Cut the feta into chunks, halve the cherry tomatoes, and mince a garlic clove if using.
    Uncooked feta cubes and halved cherry tomatoes on a metal baking tray, seasoned with salt and ready for baking. Fresh garlic and vine tomatoes are placed beside the tray.
  2. Place feta chunks in a small baking dish, scatter tomatoes around the cheese, drizzle everything with olive oil, and add garlic and herbs. Crack black pepper over the top.
    Cubed feta cheese and roasted cherry tomatoes in a white baking dish, topped with chopped herbs and olive oil.
  3. Bake for 8 minutes until the feta starts to soften. Take it out and crack eggs into the spaces between the cheese. Return to the oven for 4-6 minutes, checking that the egg whites are set but yolks still jiggle.
    Baked eggs in a skillet with spinach and crumbled feta cheese, garnished with black pepper. Yolks are intact and slightly runny.
  4. Let the dish rest for 2 minutes, then add fresh herbs on top. Serve warm with bread or pita.
    Baked feta eggs in a cast iron skillet topped with chopped parsley, surrounded by rich red oil and spices, served with crusty bread on the side.

Nutrition

Serving: 1servingsCalories: 320kcalCarbohydrates: 8gProtein: 16gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 185mgSodium: 550mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!