Baked Feta Eggs Mediterranean Style (Print version)
Creamy feta meets perfectly baked eggs with Mediterranean vegetables and herbs for a satisfying, protein-rich morning meal.
# What you'll need:
→ Cheese & Dairy
01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt (optional, for extra creaminess)
→ Vegetables
03 - 1 medium tomato, diced
04 - ½ red bell pepper, finely chopped
05 - 1 small red onion, thinly sliced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Eggs
08 - 4 large eggs
→ Spices & Seasoning
09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - ¼ tsp red pepper flakes (optional)
12 - 1 tbsp olive oil
13 - Salt, to taste
# How to make it:
01 - Preheat your oven to 375°F (190°C) to ensure proper baking temperature.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish, coating the bottom evenly.
03 - Sauté onions and bell pepper over medium heat in the same skillet (if ovenproof) for 3–4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, allowing tomatoes to release their juices and create a light sauce.
05 - Remove from heat. Stir in feta cheese and optional Greek yogurt, spreading the mixture evenly across the skillet.
06 - Using a spoon, create 4 small wells in the vegetable and cheese mixture. Crack one egg into each well.
07 - Sprinkle lightly with salt, red pepper flakes (if using), and finish with a drizzle of olive oil over the top.
08 - Transfer the skillet or baking dish to the oven. Bake for 10–14 minutes, or until eggs are set to your desired doneness—whites should be opaque while yolks remain slightly runny for medium consistency.
09 - Remove from oven and garnish generously with fresh parsley. Serve immediately with crusty bread or warm pita for dipping.
# Expert suggestions:
01 -
- The way salty feta melts into runny egg yolks creates the most luxurious sauce youll ever dip bread into
- It comes together in under 30 minutes but tastes like something youd order at a Mediterranean café
02 -
- The pan keeps cooking the eggs after they come out of the oven so pull them when yolks still look slightly underdone
- Cast iron skillets retain heat so well that eggs continue setting even at the table
03 -
- Room temperature eggs take less time to bake and cook more evenly than cold ones straight from the fridge
- If your feta is very salty skip the additional salt on the eggs and let guests add it at the table