Baked Feta Eggs Medley (Printable)

A vibrant Mediterranean dish with creamy feta, eggs, juicy tomatoes, and fresh herbs baked to perfection.

# What you'll need:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 oz baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# Preparation steps:

01 - Preheat the oven to 400°F.
02 - Place the feta block in the center of a medium ovenproof dish. Surround with halved cherry tomatoes, thinly sliced red onion, and minced garlic.
03 - Drizzle olive oil over the ingredients and sprinkle with dried oregano, chili flakes if using, salt, and freshly ground black pepper.
04 - Bake for 15 minutes until the tomatoes burst and the feta softens.
05 - Remove from oven, add baby spinach around the feta, and gently fold it into the hot tomato mixture to wilt.
06 - Create four wells in the vegetable mixture and carefully crack an egg into each well.
07 - Return the dish to the oven and bake for 5 to 8 minutes until the egg whites are set but yolks remain runny.
08 - Sprinkle chopped fresh basil or parsley on top. Serve immediately with crusty bread if desired.

# Expert advice:

01 -
  • It looks impossibly fancy but comes together faster than you can scramble eggs the traditional way.
  • The feta melts into this salty, tangy sauce that the runny yolk slides into perfectly.
  • It's the kind of dish that makes people think you woke up at dawn when really you just threw things in a pan.
02 -
  • The eggs will keep cooking slightly from the residual heat even after you pull the dish out, so don't overbake them thinking you need fully set yolks unless that's actually what you want.
  • If your feta is cold from the fridge, it needs a few extra minutes to really soften and meld with the tomatoes and oil.
03 -
  • Keep the feta block whole and centered; it's the anchor point visually and flavor-wise, and it creates that molten texture you can't get from crumbled feta.
  • The moment the eggs are done is when the whites turn opaque but the yolk still moves slightly; overbaking even by a minute means losing that perfect runny center that makes this special.
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