Baked Feta Eggs Delight (Print Version)

Mediterranean baked feta with eggs, cherry tomatoes, and herbs for a vibrant, savory morning dish.

# Ingredient List:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 cup baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# Steps:

01 - Heat the oven to 400°F (200°C).
02 - Place the feta block in the center of a medium ovenproof dish. Surround it with cherry tomatoes, sliced red onion, and minced garlic.
03 - Drizzle olive oil over the feta and vegetables. Sprinkle dried oregano, chili flakes (if using), salt, and black pepper evenly on top.
04 - Bake for 15 minutes until the tomatoes burst and the feta softens.
05 - Remove from oven and distribute baby spinach around the feta. Gently stir the mixture to wilt the spinach with residual heat.
06 - Create four wells in the vegetable mixture and carefully crack an egg into each well.
07 - Return the dish to the oven and bake for 5 to 8 minutes until egg whites are set but yolks remain soft.
08 - Sprinkle chopped fresh basil or parsley on top. Serve immediately, optionally with crusty bread.

# Helpful Hints:

01 -
  • The feta gets impossibly creamy while the tomatoes burst into a natural sauce, no cream required.
  • It feels fancy enough for guests but honest enough for a lazy morning when you just want something good.
  • Your kitchen will smell incredible, and cleanup is literally one dish.
02 -
  • Room temperature eggs are essential—cold eggs from the fridge will cook unevenly and you might end up with firm yolks, which defeats the whole purpose.
  • Watch the oven closely during the final bake; five minutes might be enough in a very hot oven, but eight minutes might be necessary in a slower one, so check at the halfway point.
  • Don't skip the first bake of the tomatoes and feta—those 15 minutes are what concentrate flavors and soften the cheese properly.
03 -
  • If you prefer softer yolks, pull the dish out at the four-minute mark and check gently; ovens vary wildly, and you learn your own oven's personality with practice.
  • Good olive oil and fresh eggs make a visible difference here—there's nowhere for mediocre ingredients to hide when a dish is this simple.
Go Back