Baked Feta Eggs Medley (Print Version)

Mediterranean baked feta and eggs with cherry tomatoes, herbs, and a savory touch in every bite.

# What You'll 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, optional

# Steps to Follow:

01 - Set the oven temperature to 400°F (200°C).
02 - Place the block of feta cheese in the center of a medium ovenproof baking dish. Surround it with halved cherry tomatoes, thinly sliced red onion, and minced garlic.
03 - Drizzle olive oil evenly over the ingredients. Sprinkle dried oregano, chili flakes if using, salt, and freshly ground black pepper to taste.
04 - Bake for 15 minutes until tomatoes burst and feta softens.
05 - Remove dish from oven. Add baby spinach around the feta and gently fold into the hot tomato mixture to wilt the greens.
06 - Create four wells in the vegetable mixture and carefully crack one 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 runny.
08 - Sprinkle chopped basil or parsley over the dish and serve immediately, optionally accompanied by crusty bread.

# Additional Tips::

01 -
  • It looks restaurant-quality but comes together in under 30 minutes with zero stress.
  • The eggs finish cooking while you're still awake enough to appreciate them.
  • Crusty bread becomes an essential utensil rather than an afterthought.
02 -
  • Room temperature eggs cook more gently and evenly than cold ones straight from the fridge—it makes a real difference in yolk consistency.
  • Don't skip the first 15-minute bake before adding eggs; the feta needs time to soften and the tomatoes need to release their juice or everything stays watery.
03 -
  • If your feta tends to dry out in the oven, wrap it loosely in foil for the first bake so it steams gently before the tomatoes' moisture joins in.
  • Crack your eggs into a small bowl first if you're nervous about shells—it's an extra step that saves potential disaster.
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