Save The first time I made this baked feta and eggs was on a rainy Sunday morning when my best friend came over for what turned into a four hour brunch that stretched into dinner. We cracked open a bottle of rosé, put on some old jazz records, and let the oven do all the work while we caught up on months of stories. The way the feta gets golden and salty at the edges while staying creamy inside became the kind of dish that makes people linger at the table longer than they planned.
I made this for my fathers birthday last spring when my whole family was together for the first time in two years. My sister who claims she doesn't like feta ended up going back for thirds and asking for the recipe before she even left the house. Watching everyone dip their bread into those golden yolks and argue about who got the last piece of feta reminded me why some recipes become part of your family story.
Ingredients
- 2 cups cherry tomatoes halved: These burst in the oven creating little pockets of sweetness that balance the salty feta
- 1 small red onion thinly sliced: Red onion becomes mellow and slightly sweet when roasted adding depth without harsh bite
- 2 cloves garlic minced: Toss the vegetables really well so every bite has that subtle aromatic warmth
- 1 small red bell pepper sliced: Adds sweetness and beautiful color contrast against the white eggs and creamy feta
- 7 oz (200 g) feta cheese block: Do not use crumbled feta from a tub a block holds its shape better and develops those golden edges
- 4 large eggs: Room temperature eggs will cook more evenly and give you better control over the yolk consistency
- 3 tbsp extra virgin olive oil: This is the Mediterranean heart of the dish so use the good stuff you can taste the difference
- 1 tsp dried oregano: Greek oregano has the most intense flavor but any dried oregano will work beautifully
- 1/2 tsp dried thyme: Thyme adds an earthy undertone that keeps the dish from tasting too one note
- 1/4 tsp crushed red pepper flakes optional: Even if you think you do not like heat try just a pinch it wakes everything up
- Salt and freshly ground black pepper: Remember the feta is already salty so taste the vegetables before adding much salt
- 2 tbsp fresh parsley chopped: Fresh herbs at the end add brightness that cuts through all that rich cheese and egg
- Crusty bread to serve optional: This is non negotiable for me you need something to sop up all those amazing juices
Instructions
- Preheat and prep your oven:
- Set your oven to 400F (200C) and let it get fully hot before anything goes in
- Build your vegetable base:
- In a medium baking dish toss together those cherry tomatoes red onion bell pepper and garlic until they are evenly distributed
- Add the Mediterranean soul:
- Drizzle the olive oil over everything then sprinkle with oregano thyme red pepper flakes salt and pepper tossing until every vegetable is coated
- Nestle in the star:
- Place the whole feta block right in the center of the vegetables like you are tucking it into a cozy bed
- First bake:
- Bake for 15 minutes until you see the vegetables softening and the feta starting to turn golden brown around the edges
- Create the egg wells:
- Pull the dish out and use a spoon to make four little nests in the vegetables around the feta cracking an egg into each one
- Final bake:
- Return to the oven for 8 to 10 minutes watching until the whites are set but the yolks still jiggle when you shake the pan gently
- Finish and serve:
- Scatter fresh parsley over the top and bring the whole dish to the table letting everyone dig in while it is still bubbling hot
Save This recipe saved me last New Years Day when I woke up with zero energy to cook a big breakfast but had a house full of overnight guests. I threw everything together in ten minutes then crawled back into bed while the oven did the work. The way everyone wandered into the kitchen drawn by the smell of roasting garlic and tomatoes then stood around the dish eating straight from the pan with wooden spoons became my favorite memory of that whole holiday season.
Making It Your Own
I have added baby spinach in the final minutes of baking for extra nutrition and tucked Kalamata olives between the vegetables when I wanted something brinier. Once I scattered artichoke hearts on top and it was incredible but honestly the classic version is perfect just as it is.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness beautifully. I have also served this alongside roasted potatoes for a more substantial dinner. If you are feeding a crowd double the recipe and use a larger baking dish but do not crowd the eggs or they will steam instead of bake.
Timing Your Perfect Bake
Every oven is different so start checking at the 8 minute mark after you add the eggs. The moment the whites are opaque but the yolks still wobble when you gently shake the pan is your sweet spot. The eggs will keep cooking for about a minute after you pull them out so factor that in and aim for slightly runnier than your ideal final consistency.
- Set your ingredients out on the counter 15 minutes before you start cooking
- Let the dish rest for 3 minutes after baking before serving so the eggs set up slightly
- Use the widest baking dish you have so the vegetables roast instead of steam
Save This dish has become my go to for lazy mornings unexpected guests and those nights when you want something that feels special but requires almost zero effort. The way the feta melts into the eggs creating that creamy savory sauce is the kind of magic that reminds you why simple ingredients treated with respect are often the most satisfying things you can eat.