Baked Feta Eggs Breakfast (Printable)

Mediterranean-inspired baked feta and eggs with tomatoes and fresh herbs for a flavorful morning meal.

# 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 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)

# How-To:

01 - Set the oven to 400°F.
02 - Place the feta block in the center of a medium ovenproof dish.
03 - Surround the feta with cherry tomatoes, sliced red onion, and minced garlic. Drizzle with olive oil and sprinkle oregano, chili flakes, salt, and black pepper over everything.
04 - Bake for 15 minutes until tomatoes burst and feta softens.
05 - Remove from oven, add baby spinach around the feta, and gently stir it into the hot vegetables to wilt.
06 - Create four wells in the vegetable mixture and carefully crack one egg into each well.
07 - Return to oven and bake for 5 to 8 minutes, until egg whites set but yolks are still runny.
08 - Sprinkle with fresh basil or parsley and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • The feta melts into a creamy, savory sauce that runs right into the egg yolks and onto your bread without any fussing.
  • It looks restaurant-worthy but requires almost no skill, so you can serve it to people without the usual breakfast prep stress.
  • Those bursting tomatoes and wilted spinach turn something simple into something that feels intentional and nourished.
02 -
  • Don't skip the 15-minute first bake—the tomatoes need time to collapse and release their juice, which becomes your sauce.
  • Every oven runs differently, so check the eggs at 5 minutes the first time you make this, not 8; you can always bake them longer if needed, but overcooked yolks are permanent.
  • The feta will continue to soften slightly as it sits, so pull it out when you think the yolks are just barely set for the creamiest result.
03 -
  • Buy a block of feta from the refrigerated section, not the shelf—it holds together better and melts more gracefully than crumbles or pre-packaged chunks.
  • If you want runny yolks, pull the dish out slightly before you think it's ready; they'll keep cooking gently as it sits, and you can always put it back for 30 more seconds if needed.
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