Baked Feta Eggs Mediterranean Style (Printable Version)
Creamy feta meets perfectly baked eggs with tomatoes, peppers, and herbs for a satisfying Mediterranean breakfast.
# What You 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.
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 Suggestions:
01 -
- The contrast between salty feta and rich egg yolks creates something greater than its parts, like a Mediterranean sunrise on a plate.
- Everything bakes in one dish, and the vegetables release their juices into the feta, creating an accidental sauce you'll want to spoon up.
02 -
- The eggs continue cooking after you pull them from the oven, so remove them when the whites look almost set but still slightly jiggly at the edges.
- Using cold eggs straight from the fridge can result in uneven cooking, with rubbery whites before yolks have a chance to set properly.
03 -
- A cast-iron skillet retains heat beautifully and creates those coveted crispy edges on the vegetables.
- If your feta is exceptionally salty, reduce or skip the additional salt on the eggs.