Baked Feta Eggs Delight (Printable)

Mediterranean-inspired baked feta with eggs, cherry tomatoes, and fresh herbs, perfect for a savory breakfast.

# What You Need:

→ 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)

# How to Make It:

01 - Set your oven to 400°F to prepare for baking.
02 - Place the block of feta cheese centrally in a medium ovenproof dish.
03 - Arrange the halved cherry tomatoes, sliced red onion, and minced garlic around the feta. Drizzle with olive oil and sprinkle oregano, chili flakes, salt, and black pepper evenly.
04 - Bake for 15 minutes until the tomatoes have burst and the feta begins to soften.
05 - Remove the dish and gently fold baby spinach into the hot tomato mixture until wilted.
06 - Make four indentations in the vegetables and carefully crack one egg into each well.
07 - Return to the oven and bake for 5 to 8 minutes, or until egg whites are set while yolks remain soft.
08 - Sprinkle chopped basil or parsley on top and serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but you'll have it on the table in half that time.
  • Roasted feta somehow becomes both creamy and tangy in a way that makes eggs feel special again.
  • The whole thing is naturally forgiving—there's no finicky timing or technique standing between you and breakfast.
02 -
  • Check your oven's accuracy—too hot and the eggs will cook before the feta fully softens; too cool and nothing will happen in time.
  • The eggs finish cooking faster than you think once they're in the oven, so don't walk away—watch the whites turn opaque and pull the dish out the moment they do.
  • Runny yolk is the whole point; if you like yours more set, add a couple minutes, but you'll lose something golden about this dish.
03 -
  • Don't open the oven door too many times during the egg bake—you'll let heat escape and extend the cooking time by minutes you won't expect.
  • If you're feeding more than two people, this recipe doubles beautifully in a larger ovenproof dish; just add a few minutes to the final egg bake.
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