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Baked Feta Eggs

Creamy baked eggs cooked in a bed of feta cheese and tomatoes for a Mediterranean-style breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Greek, Mediterranean
Calories: 320

Ingredients
  

Baked Feta Eggs
  • 4 large eggs
  • 200 g feta cheese crumbled
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.25 tsp chili flakes optional
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh basil or parsley chopped
  • 1 tbsp honey optional
  • 2 slices bread or pita for serving

Equipment

  • Oven-safe skillet
  • Mixing bowl
  • Spatula
  • Baking dish

Method
 

  1. Preheat oven to 400°F (200°C). Grease an oven-safe skillet or baking dish with olive oil.
  2. In the skillet, add olive oil, garlic, red onion, and cherry tomatoes. Season with salt, pepper, oregano, paprika, and chili flakes.
  3. Sprinkle crumbled feta evenly over the vegetables and press lightly to create a compact layer.
  4. Make four wells in the feta layer using a spoon and crack one egg into each well.
  5. Bake for 12–15 minutes until egg whites are set and yolks are cooked to desired doneness.
  6. Remove from oven and top with fresh basil or parsley. Optional: drizzle honey for a sweet contrast.
  7. Serve immediately with warm pita or bread.

Notes

For a spicier version, add harissa or more chili flakes. Use creamy feta for best texture.