Baked Feta Eggs
A simple yet indulgent dish featuring creamy baked feta cheese topped with perfectly cooked eggs, all baked together in a flavorful tomato sauce. Perfect for breakfast, brunch, or even a light dinner, this recipe is quick, easy, and packed with Mediterranean-inspired flavors.
Equipment
- Oven-safe skillet or baking dish
- Mixing bowl
- Spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
Ingredients
- For the Dish:
- 1 block 7–8 oz feta cheese
- 1 can 14 oz diced tomatoes (or fresh tomatoes, chopped)
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional, for heat
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley chopped, for garnish
- Optional: Crusty bread for serving
Instructions
- Preheat the Oven : Preheat your oven to 400°F (200°C).
- Prepare the Tomato Sauce :
- In an oven-safe skillet or baking dish, combine the diced tomatoes, olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Add the Feta :
- Place the block of feta cheese in the center of the tomato mixture. Drizzle a little extra olive oil over the top of the feta.
- Bake :
- Bake in the preheated oven for 15 minutes, or until the tomato sauce is bubbling and the feta is soft and slightly golden on top.
- Add the Eggs :
- Remove the skillet from the oven and make four small wells in the tomato sauce around the feta. Crack an egg into each well.
- Finish Baking :
- Return the skillet to the oven and bake for an additional 8–10 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
- Serve :
- Garnish with freshly chopped parsley. Serve hot with crusty bread for dipping, if desired.
Notes
Substitute feta with goat cheese or ricotta for a milder flavor.
Use gluten-free bread for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
Double the recipe if serving a larger crowd.
Use gluten-free bread for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
Double the recipe if serving a larger crowd.