Baked Feta Eggs Mediterranean Style (Printable Version)
Creamy feta and eggs baked with tomatoes, peppers, and herbs for a satisfying Mediterranean morning meal.
# What You'll Need:
→ Cheese & Dairy
01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt
→ Vegetables
03 - 1 medium tomato, diced
04 - ½ red bell pepper, finely chopped
05 - 1 small red onion, thinly sliced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Eggs
08 - 4 large eggs
→ Spices & Seasoning
09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - ¼ tsp red pepper flakes
12 - 1 tbsp olive oil
13 - Salt, to taste
# Step-by-Step:
01 - Preheat your oven to 375°F.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish.
03 - Sauté onions and bell pepper over medium heat in the same skillet if ovenproof for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, letting tomatoes release some juice.
05 - Remove from heat. Stir in feta and optional Greek yogurt; spread evenly.
06 - Using a spoon, make 4 small wells in the mixture and crack one egg into each.
07 - Sprinkle lightly with salt, red pepper flakes, and a drizzle of olive oil.
08 - Transfer the skillet or baking dish to the oven. Bake 10–14 minutes, or until eggs are set to your liking.
09 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.
# Expert Advice:
01 -
- Its ready in under 30 minutes but tastes like something you'd order at a Mediterranean restaurant
- The creamy feta and runny yolks create this incredible sauce that begs to be mopped up with bread
- You can prep everything the night before and just pop it in the oven for effortless brunch hosting
02 -
- The eggs continue cooking after you pull them from the oven, so remove them when the whites look set but the yolks still seem slightly underdone
- Make sure your skillet is actually oven-safe—I once ruined a beautiful pan by assuming it could handle the heat
- Room temperature eggs will give you more consistent results, so take them out about 15 minutes before you start cooking
03 -
- A few kalamata olives scattered on top add this incredible briny punch that cuts through the richness
- If you can find it, use sheep's milk feta—it's creamier and less salty than cow's milk versions
- A squeeze of fresh lemon juice right before serving brightens everything and makes the flavors pop