Baked Feta Eggs Mediterranean Style (Print Page)
Creamy feta meets perfectly baked eggs with tomatoes, peppers, and herbs for a Mediterranean morning delight.
# What You Need:
→ Cheese & Dairy
01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt (optional, for extra creaminess)
→ 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 (optional)
12 - 1 tbsp olive oil
13 - Salt, to taste
# Directions:
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 (if using), and a drizzle of olive oil. Transfer the skillet/baking dish to the oven. Bake 10–14 minutes, or until eggs are set to your liking.
08 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.
# Expert Tips:
01 -
- The creamy feta and runny yolks create an instant sauce that begs to be mopped up with crusty bread
- It comes together in under 30 minutes but tastes like something from a Mediterranean villa
02 -
- I once forgot to remove the skillet from heat before adding the feta and ended up with scrambled eggs instead of that beautiful baked texture
- Room temperature eggs prevent the shocking temperature difference that can cause the whites to cook unevenly
03 -
- The best bread for serving is a crusty sourdough or warmed pita that can stand up to all those runny yolks
- A sprinkle of za'atar instead of oregano transforms this into something entirely different but equally delicious