This Mediterranean Baked Feta Eggs dish is a one-skillet wonder that combines creamy feta, tangy tomatoes, and perfectly baked eggs for a simple yet flavorful breakfast or brunch. Packed with vibrant Mediterranean flavors, it’s easy to prepare and feels like a luxurious treat for any day of the week.
Why You’ll Love Mediterranean Baked Feta Eggs?
The combination of baked eggs nestled in a savory tomato and feta sauce is truly irresistible. This dish is versatile, quick to prepare, and ideal for any time of the day. It’s perfect for when you’re craving a hearty, wholesome meal with minimal effort.
Ingredients
Here are a few key ingredients:
- Feta cheese: Adds creaminess and tangy flavor, tying the dish together.
- Cherry tomatoes: Sweet and juicy, they make the base sauce rich and fresh.
- Eggs: Protein-packed and creamy when baked to perfection.
- Garlic and olive oil: Enhance the overall flavor with a Mediterranean flair.
- Herbs like oregano and parsley: Provide freshness and aroma.
Full ingredient list is below.
Directions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Toss in halved cherry tomatoes, sprinkle with oregano, salt, and pepper, and cook until the tomatoes soften.
- Crumble feta cheese into the tomato mixture, stirring gently to combine.
- Make small wells in the mixture and crack an egg into each well.
- Transfer the skillet to the oven and bake until the eggs are set to your desired doneness (10–15 minutes).
- Garnish with fresh parsley and serve immediately with crusty bread or pita.
Time and Servings
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4
Variations
- Add greens: Incorporate spinach or kale for extra nutrients.
- Spice it up: Sprinkle red chili flakes or drizzle harissa for a spicy kick.
- Switch the cheese: Try goat cheese or ricotta for a creamier texture.
- Include protein: Add cooked sausage or chickpeas for added protein.
FAQs
Can I make this ahead of time?
While the dish is best served fresh, you can prepare the tomato and feta base in advance. Simply reheat, add eggs, and bake when ready.
What should I serve with this dish?
This dish pairs wonderfully with crusty bread, pita, or a side salad for a complete meal.
Can I make it without an oven?
Yes, you can cover the skillet and cook on the stovetop over low heat until the eggs set.
Mediterranean Baked Feta Eggs
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
Description
This easy and nutritious dish combines creamy feta cheese, juicy tomatoes, fresh spinach, and perfectly baked eggs. Infused with Mediterranean herbs and olive oil, it’s perfect for breakfast or brunch and pairs beautifully with crusty bread or a fresh salad.
Ingredients
- 2 cups cherry or grape tomatoes, halved
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 cup baby spinach, chopped
- 8 oz block feta cheese (or crumbled feta)
- 4 large eggs
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Optional: Fresh basil or chives for garnish
Instructions
- Preheat Oven: Preheat to 400°F (200°C).
- Prepare Vegetables: Spread the tomatoes, bell pepper, onion, garlic, and spinach evenly in a greased 8×8-inch baking dish or divide into 4 ramekins.
- Add Feta and Seasonings: Place the feta block in the center (or divide crumbled feta evenly). Drizzle with olive oil and sprinkle oregano, thyme, red pepper flakes, salt, and black pepper.
- Bake Vegetables and Feta: Bake for 20-25 minutes until veggies are tender and feta is slightly melted.
- Add Eggs: Create wells in the vegetable mixture and crack eggs into the wells. Return to the oven and bake for an additional 10-12 minutes, or until egg whites are set but yolks remain runny.
- Garnish and Serve: Remove from the oven, garnish with fresh herbs, and serve with crusty bread, pita, or a side salad.
Notes
- Adjust the baking time for firmer or runnier egg yolks.
- Substitute or add vegetables like zucchini, mushrooms, or artichokes for variety.
- This recipe is perfect for meal prep; refrigerate leftovers for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 portion (¼ of the dish)
- Calories: ~280
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 380mg