Mediterranean Baked Feta Eggs (View Print Version)

Hearty Mediterranean bake blending feta, tomatoes, herbs, and eggs for a flavorful dish.

# What You'll Need:

→ Vegetables

01 - 2 cups cherry tomatoes, halved
02 - 1 small red onion, thinly sliced
03 - 1 small red bell pepper, sliced
04 - 2 cloves garlic, minced

→ Dairy & Eggs

05 - 7 oz feta cheese block
06 - 4 large eggs

→ Pantry & Seasonings

07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Crusty bread, to serve (optional)

# Method:

01 - Set oven temperature to 400°F.
02 - In a medium baking dish, combine cherry tomatoes, red onion, bell pepper, and garlic. Drizzle with olive oil, and season with oregano, thyme, red pepper flakes if using, salt, and pepper. Toss to coat thoroughly.
03 - Place the block of feta cheese nestled at the center of the vegetables.
04 - Bake for 15 minutes until vegetables soften and feta edges begin to brown.
05 - Remove dish from oven and create four small wells around feta using a spoon. Crack an egg into each well.
06 - Return dish to oven and bake for 8 to 10 minutes until egg whites are set and yolks remain slightly runny.
07 - Remove from oven, sprinkle with chopped parsley, and serve immediately with optional crusty bread.

# Expert Advice:

01 -
  • It comes together in one dish with barely any chopping, so cleanup is almost nonexistent.
  • The feta gets this irresistible browned crust while staying soft inside, and it practically melts into the vegetables.
  • You can pull it off on a weeknight, but it looks impressive enough for weekend guests.
  • The runny yolks mix with the tomatoes and olive oil to create a sauce you will want to soak up with every last piece of bread.
02 -
  • Do not skip the first bake without the eggs, or the vegetables will not have time to soften and release their juices.
  • Make the wells for the eggs deep enough so the whites stay contained, but do not worry if they spread a little.
  • Keep a close eye during the final bake because eggs go from perfect to rubbery in just a minute or two.
  • If your feta block is very thick, it may not soften all the way through, so look for a block that is about an inch tall.
03 -
  • Use a shallow baking dish so the vegetables spread out in a single layer and roast evenly instead of steaming.
  • Crack each egg into a small bowl first, then slide it into the well so you do not accidentally break a yolk directly into the dish.
  • Let the dish rest for a minute after pulling it from the oven so the eggs finish setting gently and the flavors settle.
  • If you are serving this for a crowd, double the recipe and use a larger dish, but keep the feta in the center and arrange the eggs around it.
Return