Baked Feta Eggs Breakfast (Printable)

Creamy baked feta, cherry tomatoes, eggs, and fresh herbs combine for a flavorful Mediterranean start.

# 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 oz 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)

# Directions:

01 - Set the oven temperature to 400°F (200°C).
02 - Place the block of feta cheese centrally in a medium ovenproof dish. Arrange the halved cherry tomatoes, sliced red onion, and minced garlic around the cheese.
03 - Drizzle olive oil over the cheese and vegetables. Sprinkle dried oregano, chili flakes if using, salt, and freshly ground black pepper evenly.
04 - Bake in the oven for 15 minutes until the tomatoes start to burst and the feta softens.
05 - Remove the dish from the oven. Scatter baby spinach around the feta and gently stir into the hot tomato mixture to wilt the leaves slightly.
06 - Create four wells in the vegetable mixture and carefully crack an egg into each well.
07 - Return the dish to the oven and continue baking for 5 to 8 minutes, until the egg whites are set but the yolks remain runny.
08 - Sprinkle chopped fresh basil or parsley on top. Serve immediately, accompanied by crusty bread if desired.

# Expert Suggestions:

01 -
  • It looks like you spent hours cooking when you actually spent 30 minutes and mostly just watched the oven do the work.
  • The combination of creamy, salty, tangy, and fresh all happens in one dish without a single dirty pan.
  • Those runny yolks become an instant sauce that makes even burnt toast taste good.
02 -
  • The first 15 minutes are about developing the base flavors—rushing this step means you'll be eating egg in tomato sauce instead of a complete dish.
  • Those last few minutes in the oven move fast, so don't step away—the difference between perfect runny yolks and overcooked whites is maybe two minutes.
  • If your eggs cook faster than expected, pull the dish out even if the whites look slightly translucent—they'll continue cooking from the residual heat.
03 -
  • Use the best olive oil you own—it's one of the three core flavors and won't be cooked down, so it matters.
  • If your eggs cook too quickly, transfer the dish to a cooler part of your oven or crack them in during the last 5 minutes instead of the stated time.
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