Homemade Baked Feta Eggs Recipe | Mediterranean-Style Brunch with Creamy Feta & Jammy Eggs
These Homemade Baked Feta Eggs are a simple yet elegant dish that brings bold Mediterranean flavors to your breakfast table. Crumbled feta melts into a creamy base while eggs bake to perfection in a skillet with cherry tomatoes, garlic, herbs, and a drizzle of olive oil. The result is a rich, savory, and satisfying meal that’s perfect for brunch, lunch, or a light dinner. Serve with crusty bread to scoop up every delicious bite—it’s easy, wholesome, and irresistibly good.
Equipment
- Small baking dish (8x8-inch or similar)
- Oven
- Knife + cutting board
- Measuring spoons
- Wooden spoon
Ingredients
Base
- 1 block (5–6 oz) full-fat feta cheese
- 4 large eggs
- 2 tbsp olive oil
Vegetables
- 1 cup cherry tomatoes
- 1 cup spinach
- ½ red pepper (sliced)
- ½ small onion (sliced)
Seasonings
- 2 cloves garlic (minced)
- 1 tsp oregano
- ½ tsp chili flakes
- Salt & pepper to taste
Optional Add-ins
- Fresh parsley or dill (for garnish)
- Avocado slices
- Crusty bread, pita, or naan
Instructions
- Preheat oven: Set oven to 375°F (190°C).
- Prepare base: Place block of feta in the center of a baking dish. Drizzle with olive oil.
- Add vegetables: Surround feta with cherry tomatoes, spinach, red pepper, and onion. Season with garlic, oregano, chili flakes, salt, and pepper.
- Bake base: Bake for 10–15 minutes until feta softens and vegetables roast.
- Add eggs: Crack eggs over the feta and vegetable mixture. Return to oven.
- Finish baking: Bake for 5–8 minutes until whites are set but yolks remain runny.
- Garnish & serve: Sprinkle with fresh herbs and serve immediately with bread or pita.
Notes
- Nutritional highlights: High in protein and calcium from eggs and feta; low-carb and keto-friendly.
- Dietary swaps: Make dairy-free with vegan feta alternatives; add spinach or kale for fiber.
- Make-ahead: Bake feta and veggies ahead, add eggs fresh before serving.
- Storage: Refrigerate leftovers up to 3 days; reheat at 325°F or microwave in short bursts.
- Avoid mistakes: Don’t use crumbled feta, don’t overbake eggs, and always add olive oil to keep feta creamy.
- Variations: Add harissa or za’atar for spice, swap tomatoes for mushrooms, or stir in pesto for depth.