Save The first time I made this baked feta and eggs, I was trying to recreate a memorable brunch from a tiny Greek café in Athens. The sun was pouring through my kitchen window, and the scent of tomatoes roasting with olive oil made my entire apartment feel like the Mediterranean. Now whenever I bake this dish, that warm feeling comes right back. It is become my go-to when friends come over because it looks impressive but takes almost no effort. Something magical happens when feta mingles with roasted tomatoes and runny yolks.
Last summer, my sister came to visit and we made this for a lazy Sunday brunch. She was skeptical at first about baking eggs with cheese, but one bite changed her mind completely. We sat on my balcony for hours, dipping bread into those golden yolks and talking about everything and nothing. That is when I realized this dish is not just breakfast or dinner—it is an excuse to slow down. Now whenever she visits, this is the first thing she requests.
Ingredients
- Cherry tomatoes: These roast down into little bursts of sweetness that balance the salty feta perfectly
- Feta cheese block: Buy it in a block, not crumbles, so it stays creamy instead of drying out
- Red onion and bell pepper: They add depth and a slight crunch even after roasting
- Garlic: Mince it fresh so it mellows into the vegetables rather than staying sharp
- Extra virgin olive oil: Do not skimp here because it carries all the Mediterranean flavors
- Dried oregano and thyme: These herbs scream sunny Greek islands
- Eggs: Room temperature eggs will cook more evenly and give you better control over the yolks
- Red pepper flakes: Even a tiny pinch wakes up the whole dish
- Fresh parsley: It adds a bright, fresh finish against the rich roasted flavors
Instructions
- Get your oven ready:
- Preheat to 400°F with a rack in the middle position
- Prep the vegetables:
- Toss the tomatoes, onion, bell pepper, and garlic with olive oil and all the dried herbs and spices until everything is coated
- Position the feta:
- Place the whole feta block right in the center so the vegetables surround it like a nest
- Start the bake:
- Roast for 15 minutes until the tomatoes start blistering and the feta edges turn golden
- Make the wells:
- Pull the dish out and use a spoon to create four little pockets in the vegetables around the cheese
- Add the eggs:
- Crack one egg into each well, being careful not to break the yolks
- Finish baking:
- Return to the oven for 8 to 10 minutes until the whites are set but the yolks still jiggle slightly
- Serve it up:
- Scatter fresh parsley on top and bring it straight to the table while it is bubbling hot
Save This recipe became a staple during my first year of living alone. I used to make it on Sunday evenings and eat the leftovers for breakfast throughout the week. There was something comforting about knowing I had a delicious meal waiting for me. Over time, it became the dish I made for heartbreak celebrations, job promotions, and Tuesday nights that needed saving. Food has a way of holding memories like that.
Choosing the Right Feta
Not all feta is created equal, and this recipe really shines with a good quality block. Greek feta tends to be creamier and saltier than domestic versions, which works beautifully here. I have found that blocks packed in brine stay softer during baking compared to vacuum sealed ones. If you can only find crumbles, the dish will still work but you will lose that luscious creaminess.
Make It Your Own
The base recipe is fantastic on its own, but I have discovered some variations over the years that keep things interesting. Sometimes I add baby spinach during the last few minutes of baking for extra color and nutrition. Other times, Kalamata olives bring a briny punch that complements the feta perfectly. You could also swap parsley for fresh basil or dill depending on what you have in your fridge.
What to Serve Alongside
Crusty bread is non-negotiable here because those yolks create the best sauce you have ever tasted. A simple green salad with lemon vinaigrette cuts through the richness nicely. If you want something heartier, roasted potatoes or quinoa would work well too.
- Warm your bread in the oven for the last few minutes of baking
- Have a bottle of hot sauce on the table for anyone who wants extra heat
- Lemon wedges make a perfect bright finishing touch
Save This dish proves that simple ingredients treated with respect can become something extraordinary. Enjoy every bite.
Recipe FAQs
- → What temperature should I bake this dish at?
Preheat your oven to 400°F (200°C) for a perfectly baked result.
- → Can I add other vegetables to the bake?
Yes, adding Kalamata olives or baby spinach enhances flavor and adds variety.
- → How do I ensure the eggs remain slightly runny?
Bake the eggs for 8–10 minutes after adding them, checking for set whites and soft yolks.
- → Is this dish suitable for gluten-free diets?
Yes, the bake itself is gluten-free; just choose gluten-free bread if serving alongside.
- → Which herbs complement this baked feta and eggs dish?
Dried oregano and thyme pair beautifully, adding authentic Mediterranean aroma.