Save Last spring, I opened my fridge to find a block of feta, a handful of tomatoes going soft, and four eggs. I tossed everything into a baking dish with olive oil and oregano, slid it into the oven, and twenty minutes later pulled out something that tasted like a sun-drenched Greek island. The feta had turned golden and creamy, the tomatoes collapsed into a sweet tangle, and the eggs sat in their little wells with yolks still glossy. I ate it straight from the dish with torn bread, and it became one of those recipes I turn to when I want something that feels special but doesn't ask much of me.
I made this for a friend who showed up unannounced one Saturday morning, and she stood in my kitchen watching the whole thing come together. When I cracked the eggs into those little pockets and slid the dish back into the oven, she said it smelled like the best vacation she never took. We sat at the table with coffee and warm bread, breaking the yolks and letting everything run together, and she asked for the recipe before she even finished eating.
Ingredients
- Cherry tomatoes: Halved tomatoes release their juices as they bake, turning sweet and jammy, and they hold their shape better than larger varieties.
- Red onion: Thinly sliced onion softens and caramelizes slightly, adding a mild sweetness that balances the salty feta.
- Garlic: Minced garlic mellows in the oven and infuses the oil and vegetables with warmth.
- Red bell pepper: Sliced pepper adds color and a gentle sweetness that complements the acidity of the tomatoes.
- Feta cheese block: A whole block of feta develops a golden crust while staying creamy inside, and it is the heart of this dish.
- Eggs: Large eggs nestle into the vegetables and bake just until the whites set, leaving the yolks runny and rich.
- Extra virgin olive oil: Good olive oil carries the herbs and coats the vegetables, helping everything roast evenly.
- Dried oregano and thyme: These dried herbs bring that classic Mediterranean flavor without requiring fresh herbs you might not have on hand.
- Crushed red pepper flakes: A small pinch adds a subtle heat that wakes up the whole dish without overpowering it.
- Salt and black pepper: Season the vegetables well before baking so every bite tastes balanced.
- Fresh parsley: Chopped parsley scattered on top at the end adds a pop of color and a fresh, grassy note.
- Crusty bread: Bread is not required, but it is the best tool for mopping up the runny yolks and oily tomato juices.
Instructions
- Preheat the oven:
- Set your oven to 400°F so it is fully hot when the dish goes in. This ensures the vegetables start roasting right away and the feta begins to brown.
- Toss the vegetables:
- In your baking dish, combine the tomatoes, onion, bell pepper, and garlic, then drizzle with olive oil and sprinkle with oregano, thyme, red pepper flakes, salt, and pepper. Toss everything with your hands so each piece is lightly coated.
- Nestle the feta:
- Place the feta block in the center of the vegetables, letting it sit right on top. It will soften and release some of its brine as it bakes.
- Bake until softened:
- Slide the dish into the oven and bake for 15 minutes, until the vegetables begin to collapse and the feta edges turn golden. The tomatoes should start to release their juices.
- Add the eggs:
- Pull the dish out and use a spoon to make four small wells in the vegetables around the feta. Crack an egg into each well, being careful not to break the yolks.
- Finish baking:
- Return the dish to the oven and bake for another 8 to 10 minutes, just until the egg whites are set but the yolks are still soft and jiggly. Watch closely so you do not overcook them.
- Garnish and serve:
- Remove the dish from the oven, scatter fresh parsley over the top, and bring it straight to the table. Serve with crusty bread for scooping.
Save The first time I served this at brunch, someone asked if I had been to Greece recently because it tasted like something they ate on a terrace overlooking the sea. I had not left my kitchen, but the dish had that same warmth and ease, the kind of food that makes you slow down and linger at the table. It is become my answer to what should I make when I want something that feels like a little escape.
Choosing Your Feta
Not all feta is the same, and I learned this the hard way when I used pre-crumbled feta once and it turned dry and grainy in the oven. A block of feta holds its shape and gets creamy as it bakes, and Greek or Bulgarian feta tends to be creamier and less salty than other varieties. If you can only find a firmer feta, it will still work, but it may not melt quite as luxuriously. Look for feta packed in brine, and rinse it quickly if it tastes too salty on its own.
Timing the Eggs
The eggs are the trickiest part, and I have pulled the dish out too early and too late more times than I care to admit. You want the whites to be fully set and opaque, but the yolks should still jiggle when you gently shake the dish. Start checking at 8 minutes, and if the whites are still translucent, give it another minute or two. If you like your yolks more set, bake for an extra minute, but remember they will continue cooking a bit even after you pull the dish out.
Ways to Make It Your Own
This dish is forgiving and welcomes improvisation. I have stirred in handfuls of baby spinach or arugula before adding the eggs, tossed in pitted Kalamata olives for extra brine, and swapped the bell pepper for zucchini when that is what I had. A few capers scattered in with the tomatoes add a sharp, salty bite, and a pinch of smoked paprika can replace the red pepper flakes if you want a different kind of warmth. Just keep the feta and eggs at the center, and everything else can shift based on what is in your fridge.
- Stir in a handful of fresh spinach or arugula before baking for extra greens.
- Add pitted Kalamata olives or capers for a briny, salty punch.
- Swap the bell pepper for zucchini, eggplant, or whatever vegetable needs using up.
Save This is the kind of recipe that makes you look like you know what you are doing in the kitchen, even on mornings when you are still half asleep. It asks for almost nothing and gives back something warm, golden, and entirely worth sharing.
Kitchen Q&A
- → What type of cheese is best for this dish?
Feta cheese is ideal due to its creamy texture and salty flavor that complements the vegetables and eggs.
- → Can I prepare this dish ahead of time?
Vegetables and feta can be prepped in advance, but adding and baking the eggs is best done just before serving for optimal texture.
- → What herbs enhance the flavor here?
Oregano and thyme provide traditional Mediterranean notes that pair beautifully with feta and tomatoes.
- → How can I adjust the spice level?
Add more crushed red pepper flakes for heat or omit them entirely for a milder flavor.
- → What can I serve alongside this dish?
Crusty bread, gluten-free if needed, works wonderfully to soak up the flavorful juices.
- → Is this suitable for a gluten-free diet?
Yes, the main bake is naturally gluten-free; just ensure any bread served is gluten-free.