Baked Feta Eggs Mediterranean Style (Print Version)
Creamy feta meets perfectly baked eggs with tomatoes, peppers, and herbs for a Mediterranean breakfast
# What You Need:
→ Cheese & Dairy
01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt
→ 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
12 - 1 tbsp olive oil
13 - Salt, to taste
# Directions:
01 - Preheat your oven to 375°F.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish.
03 - Sauté onions and bell pepper over medium heat for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, letting tomatoes release some juice.
05 - Remove from heat. Stir in feta and optional Greek yogurt; spread evenly.
06 - Using a spoon, make 4 small wells in the mixture and crack one egg into each.
07 - Sprinkle lightly with salt, red pepper flakes if using, and a drizzle of olive oil.
08 - Transfer the skillet or baking dish to the oven. Bake 10–14 minutes, or until eggs are set to your liking.
09 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.
# Expert Tips:
01 -
- Everything bakes in one pan so you can focus on your coffee instead of dishes
- The feta creates these incredible creamy pockets that remind me of brunch at that tiny spot downtown
02 -
- An ovenproof skillet is essential here since you will transfer from stovetop to oven
- Making sure your vegetables are softened before baking prevents them from being crunchy in the final dish
03 -
- Goat cheese creates an even creamier texture if you want to experiment beyond traditional feta
- Serving it in the same dish you baked in keeps everything warmer longer and looks impressive on the table