Baked Feta Eggs Mediterranean Style (Print Version)

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

# Ingredient List:

→ 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 -
  • It transforms simple ingredients into something that feels fancy enough for weekend brunch but comes together quickly on a Tuesday morning
  • The combination of warm feta and runny eggs creates this incredible creamy texture that makes every bite feel luxurious
  • Leftovers reheat beautifully though I rarely have any because everyone wants seconds
02 -
  • The eggs continue cooking after you remove the skillet from the oven so pull them out when the whites look set but the yolks still have some movement
  • Using a cast iron skillet gives the best results but any ovenproof pan will work as long as it can go from stovetop to oven safely
03 -
  • Let the skillet sit on the stovetop for 3 minutes after baking so the sauce sets slightly making it easier to scoop and serve
  • If your feta is very salty taste the vegetable mixture before adding any extra salt since the cheese will release salinity as it melts

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