Baked Feta Eggs Recipe

Introduction

Baked Feta Eggs is a simple and savory breakfast delight that has quickly become a viral sensation. Combining creamy feta cheese, rich baked eggs, and sweet cherry tomatoes, this dish offers vibrant colors and mouthwatering flavors perfect for any time of day. With minimal prep and a few key ingredients, it’s ideal for both impressing guests or enjoying a comforting meal yourself.

Ingredients

• 200g feta cheese, crumbled
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, for garnish
• Toasted bread or pita, for serving

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Step 2: Lightly coat the bottom of a baking dish with 2 tablespoons of olive oil.
3. Step 3: Spread the halved cherry tomatoes evenly across the bottom of the dish, then sprinkle the crumbled feta cheese over them.
4. Step 4: Sprinkle the dried oregano, salt, and freshly ground black pepper over the feta and tomatoes to season evenly.
5. Step 5: Using the back of a spoon, create four small wells in the mixture and carefully crack one egg into each well, keeping the yolks intact.
6. Step 6: Bake in the preheated oven for 15-20 minutes, or until egg whites are set and yolks remain slightly runny, or to your desired doneness.
7. Step 7: Remove from the oven and let cool for a couple of minutes. Garnish with chopped fresh basil or parsley, and serve hot with toasted bread or pita for dipping.

Tips & Variations

• For extra flavor, try adding sautéed spinach, bell peppers, or zucchini before baking.
• Use goat cheese or ricotta instead of feta for a different cheese texture and flavor.
• For a vegan option, substitute eggs with crumbled tofu or a chickpea flour batter.
• Drizzle with balsamic glaze or sprinkle chili flakes for an added kick.
• Choose your bread wisely: toasted sourdough, pita, or gluten-free bread all work well for serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the eggs. For best texture, enjoy this dish fresh whenever possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baked Feta Eggs ahead of time?

It’s best enjoyed fresh, but you can prepare the tomato and feta base in advance and bake with eggs just before serving to maintain the texture and flavor.

What if I prefer firmer yolks?

Simply extend the baking time by a few minutes until the yolks reach your preferred firmness, keeping an eye to avoid overcooking the eggs.

Baked Feta Eggs Recipe

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★★★★★

4.7 from 65 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 2–4 servings 1x
• Diet: Vegetarian

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Description

Baked Feta Eggs is a vibrant and flavorful dish combining creamy, tangy feta cheese with rich baked eggs and sweet cherry tomatoes. This trendy, minimal-prep recipe is perfect for breakfast or brunch, offering a visually appealing meal with a deliciously creamy yet custard-like texture. Enhanced by Mediterranean flavors like olive oil and oregano, it’s easy to customize with fresh herbs and paired with various breads for a gourmet experience.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 200g feta cheese, crumbled
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Garnish

• Fresh basil or parsley, for garnish

Serving Suggestions

• Toasted bread or pita, for serving

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Instructions

1. Preheat your Oven: Preheat the oven to 375°F (190°C) to ensure even cooking and optimal texture for the eggs and feta.
2. Prepare the Dish: Lightly drizzle 2 tablespoons of olive oil onto the bottom of an oven-safe baking dish to prevent sticking and add flavor.
3. Layer the Ingredients: Evenly spread the halved cherry tomatoes over the bottom of the dish, then sprinkle the crumbled feta cheese on top distributing it evenly across the tomatoes.
4. Seasoning: Sprinkle 1 teaspoon of dried oregano over the feta and tomatoes, add a pinch of salt and freshly ground black pepper to taste, keeping in mind the saltiness of the feta.
5. Add the Eggs: Using the back of a spoon, create four small wells in the feta-tomato mixture. Carefully crack one egg into each well without breaking the yolks to maintain their creamy texture.
6. Bake: Place the dish in the preheated oven and bake for 15 to 20 minutes, watching closely until the egg whites are set but yolks remain slightly runny for best texture. Adjust baking time if you prefer firmer yolks.
7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped basil or parsley. Serve hot with toasted bread or warm pita to scoop up the creamy mixture.

Notes

• Keep an eye on the eggs during baking to avoid overcooking; the yolks should be slightly runny for the ideal custard-like texture.
• Adjust salt carefully as feta cheese is naturally salty.
• For added flavor, feel free to experiment with spices like paprika or chili flakes.
• Vegetables such as spinach or bell peppers can be sautéed and added before baking for extra nutrition and color.
• Serve immediately for best taste and texture, especially when paired with warm, toasted bread or pita.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean

Keywords: Baked Feta Eggs, Brunch Recipe, Mediterranean Breakfast, Feta Cheese, Baked Eggs, Cherry Tomatoes, Easy Breakfast, Vegetarian Brunch