Mediterranean Baked Feta Eggs
Creamy baked feta with eggs, tomatoes, olives, and herbs offers a flavorful Mediterranean breakfast or brunch that’s simple to prepare and elegant to serve.
Equipment
- 1 small baking dish for baking the feta and eggs
- 1 oven preheated to 375 °F
Ingredients
- 7 to 9 oz firm block of feta cheese
- 2 to 3 large eggs
- 1 cup cherry tomatoes halved
- ½ small red onion thinly sliced
- ¼ cup Kalamata olives or other varieties
- 2 to 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Freshly ground black pepper to taste
- Optional: fresh basil or parsley for garnish
Instructions
- Preheat the oven to 375 °F (190 °C).
- Place the block of feta cheese in the center of a small baking dish.
- Arrange the cherry tomatoes, sliced red onion, and olives around the feta.
- Drizzle olive oil over the cheese and vegetables, then sprinkle dried oregano and black pepper evenly.
- Bake for 10 to 12 minutes until the feta softens and tomatoes start to blister.
- Remove from oven and gently crack eggs around the feta and vegetables.
- Return the dish to the oven and bake for another 8 to 10 minutes, until egg whites are set but yolks remain slightly runny, or longer if preferred.
- Garnish with fresh basil or parsley and serve warm with crusty bread or pita.
Notes
- Use firm feta to keep shape during baking.
- Try adding spinach or bell peppers for extra flavor.
- Drizzle with olive oil and lemon zest for brightness.
- Serve with green salad or roasted potatoes for a full meal.