Name: Mediterranean Baked Feta Eggs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 large eggs; 1 cup cherry tomatoes (halved); ½ cup crumbled feta cheese; ¼ cup pitted Kalamata olives (sliced); 2 tablespoons red onion (thinly sliced); 1 clove garlic (minced); 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; Chopped fresh parsley or dill for garnish (optional)

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Think of a breakfast so vibrant and inviting, you’ll want to linger over your morning coffee just a little longer: that’s exactly the charm of Mediterranean Baked Feta Eggs. This One-pan wonder brings together golden, jammy eggs nestled in a bed of juicy cherry tomatoes, briny Kalamata olives, sweet red onion, and creamy feta, kissed with aromatic oregano and a hint of heat. While it looks impressive enough for a leisurely brunch, it’s remarkably easy to pull together — a guaranteed crowd-pleaser for any time you crave a taste of the Mediterranean.

Mediterranean Baked Feta Eggs Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of vibrant, fresh ingredients, these Mediterranean Baked Feta Eggs pack every bite with sun-soaked flavor. Each component plays a starring role, from the color and juiciness of the tomatoes to the salty pop of feta and olives.

4 large eggs: The heart of the dish, eggs bake up with perfectly just-set whites and luscious, runny yolks.
1 cup cherry tomatoes (halved): These burst into juicy sweetness, making the sauce base irresistible.
½ cup crumbled feta cheese: Feta lends a creamy, tangy richness that marries all the Mediterranean flavors.
¼ cup pitted Kalamata olives (sliced): Briny and buttery, olives add depth and contrast to every bite.
2 tablespoons red onion (thinly sliced): A splash of color and a hint of sweetness for balance.
1 clove garlic (minced): For unmistakable aromatic warmth that permeates the whole pan.
2 tablespoons olive oil: Extra-virgin olive oil brings a luscious finish and rounds out the flavors.
1 teaspoon dried oregano: The defining spice, authentically Mediterranean and incredibly fragrant.
½ teaspoon crushed red pepper flakes (optional): If you like a gentle kick, don’t skip this touch of heat.
Salt and black pepper to taste: Season thoughtfully — the feta and olives already bring some saltiness.
Chopped fresh parsley or dill for garnish (optional): Bright herbs give a pop of green and freshness to finish.

How to Make Mediterranean Baked Feta Eggs

Step 1: Prepare the Flavorful Base

Start by preheating your oven to 375°F (190°C) and grabbing a small oven-safe skillet or baking dish. Add the halved cherry tomatoes, sliced Kalamata olives, red onion, minced garlic, olive oil, dried oregano, and (if you love a little fire) those zippy red pepper flakes. Sprinkle over a pinch of salt and black pepper. Give everything a good toss so the veggies are glistening and evenly coated with herbs and oil. This lively mixture forms the flavorful bed for your eggs and will roast to juicy, aromatic perfection.

Step 2: Bake the Mediterranean Base

Slide your assembled veggie mixture into the oven and let it bake for about 10–12 minutes. The tomatoes should begin to soften and even burst, releasing their delicious juices, while the onions mellow and the aromatics mingle. This short blast in the oven builds a saucy, fragrant layer that’s well worth the anticipation!

Step 3: Make the Egg Wells

Carefully remove the hot pan from the oven (it’s going to smell heavenly). With a spoon, create 4 cozy little wells in the tomato mixture — one for each egg. This quick step means your eggs will nestle in and cook gently, surrounded by all that Mediterranean goodness.

Step 4: Add the Eggs and Feta

Crack one egg into each well, being careful not to break the yolk. Then, shower the whole pan generously with the crumbled feta. This is where the magic happens: the eggs and feta will bake together, the cheese softening and caramelizing just a touch, the eggs staying gloriously runny or firm — your call.

Step 5: Bake to Perfection

Return the skillet or baking dish to the oven. Bake for 8–12 minutes, depending on how you like your eggs. Less time for runnier yolks or a couple more minutes for a firmer set. Peek through the oven door and trust your instincts (no one knows your egg preferences better than you!).

Step 6: Garnish and Serve

Once the eggs are done to your liking, take the pan out and let the Mediterranean Baked Feta Eggs rest for a minute. Finish with a generous sprinkle of fresh parsley or dill for a burst of color and herbal freshness. Serve immediately while everything is bubbling and swoon-worthy — get ready to mop up every last drop with good bread!

How to Serve Mediterranean Baked Feta Eggs

Garnishes

The finishing touch can make all the difference: scatter over some freshly chopped parsley or dill for a contrast of green. If you’re feeling extra, a little grated lemon zest just before serving adds a citrusy brightness that makes the flavors sing even more.

Side Dishes

Mediterranean Baked Feta Eggs are just begging to be scooped up with wedges of toasted pita, slices of crusty sourdough, or warm naan. Pair with a crisp, leafy salad drizzled in simple vinaigrette, or serve over a scoop of herbed quinoa or farro to make it extra satisfying.

Creative Ways to Present

For gatherings or brunch parties, serve the eggs straight from the skillet, family-style, right at the table. Or, if you’re feeling inventive, spoon individual portions onto small plates and add a swirl of Greek yogurt, a handful of microgreens, or a few roasted vegetables alongside. It takes on a gourmet air with very little effort.

Make Ahead and Storage

Storing Leftovers

If you have any Mediterranean Baked Feta Eggs left (a rare occurrence!), transfer them to an airtight container once cooled. They’ll keep well in the refrigerator for up to 2 days while maintaining flavor and texture surprisingly well.

Freezing

While best enjoyed fresh, you can freeze leftover baked feta eggs in a pinch. Portion individual servings into freezer-friendly containers. Be aware that the texture of the eggs and cheese may change slightly upon thawing, but all the delicious flavors remain intact.

Reheating

Reheat gently in a microwave or in a covered skillet over low heat until warmed through. If possible, avoid overheating, as the eggs can become tough and the feta a bit grainy. A splash of water and a lid helps revive the dish, keeping it steamy and delicious.

FAQs

Can I use another type Breakfast, Brunch

Absolutely! While feta defines the unique savor in Mediterranean Baked Feta Eggs, you can swap in soft goat cheese for tang or ricotta for creaminess. Just note that the saltiness and texture will change a bit.

Is this recipe suitable for a gluten-free diet?

Yes, this dish is naturally gluten-free as written. Simply pair it with gluten-free toast or grains, and you have a satisfying, naturally gluten-free breakfast or brunch.

Can I add extra vegetables?

Definitely! Feel free to stir in a handful of baby spinach, sautéed zucchini, or even some artichoke hearts before baking. It’s a great way to add more veggies and make the dish your own.

How do I make the yolks perfectly runny?

Keep a close eye on the eggs during the second bake — start checking at the 8-minute mark. The whites should be set and opaque, but the yolks should jiggle slightly when you gently shake the pan.

Is Mediterranean Baked Feta Eggs good for meal prep?

These eggs taste best fresh, but you can prep the tomato-olive mixture a day ahead and store it in the fridge. When ready to eat, just assemble with eggs and feta, then bake as directed for a super speedy morning treat.

Final Thoughts

If your mornings need a bright spot or you want to wow your brunch crowd, Mediterranean Baked Feta Eggs is the dish to make. It’s both comfortingly familiar and a little adventurous, bursting with the flavors that make the Mediterranean so irresistible. I can’t wait for you to try it and put your own spin on this crowd-pleaser — happy baking!

Mediterranean Baked Feta Eggs Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the delightful flavors of the Mediterranean with these savory baked feta eggs. A perfect blend of cherry tomatoes, feta cheese, olives, and eggs baked to perfection, this dish is a hearty and satisfying breakfast or brunch option.

Ingredients

Scale

Eggs:

4 large eggs

Veggies:

1 cup cherry tomatoes (halved)
½ cup crumbled feta cheese
¼ cup pitted Kalamata olives (sliced)
2 tablespoons red onion (thinly sliced)
1 clove garlic (minced)
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
Chopped fresh parsley or dill for garnish (optional)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C).
Prepare Vegetable Mix: In a skillet, combine cherry tomatoes, olives, red onion, garlic, olive oil, oregano, and red pepper flakes. Season with salt and pepper, then bake for 10–12 minutes until tomatoes soften.
Add Eggs: Make wells in the tomato mix, crack one egg into each well, sprinkle feta on top, and bake for 8–12 minutes until eggs set.
Final Touches: Garnish with parsley or dill. Serve warm with bread or salad.