Baked Feta Eggs Mediterranean Style (Print Version)

Creamy feta and eggs baked with tomatoes, peppers, and fresh herbs for a satisfying Mediterranean morning meal.

# Recipe Ingredients:

→ 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

# 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 in the same skillet if ovenproof 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 Advice:

01 -
  • The salty creaminess of feta melts into the egg whites creating pockets of rich flavor
  • Everything cooks in one pan which means less cleanup and more time enjoying your morning
02 -
  • Getting the eggs out of the oven at the right moment is crucial, they continue cooking after you pull them out
  • Use an ovenproof skillet or you'll have to transfer everything which can mess up your carefully placed eggs
03 -
  • Room temperature eggs create more even cooking and prevent the feta from cooling down too quickly
  • Let the skillet rest for 2 minutes after baking so the flavors meld and the eggs set slightly

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