Baked Feta Eggs Savory (Printable)

Mediterranean-style baked feta with eggs, cherry tomatoes, and fresh herbs for a savory morning dish.

# Ingredient list:

→ 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)

# Cooking steps:

01 - Heat the oven to 400°F (200°C).
02 - Place the feta block in the center of a medium ovenproof dish.
03 - Arrange cherry tomatoes, sliced red onion, and minced garlic around the feta. Drizzle with olive oil and season with dried oregano, chili flakes if using, salt, and freshly ground black pepper.
04 - Bake for 15 minutes until the tomatoes soften and burst, and the feta becomes tender.
05 - Remove the dish from the oven and add baby spinach to the edges. Gently stir into the hot tomato mixture to wilt the leaves.
06 - Make four indentations in the vegetable mixture and carefully crack one egg into each well.
07 - Return the dish to the oven and bake for 5 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Sprinkle chopped fresh basil or parsley on top and serve immediately, optionally with crusty bread.

# Expert advice:

01 -
  • The feta melts into a creamy, salty anchor while the eggs cook right on top, creating this perfect textural contrast that somehow feels fancy but takes almost no effort.
  • Those burst cherry tomatoes turn into a sweet, jammy sauce that coats everything, making your bread-soaking dreams actually come true.
02 -
  • The eggs need the oven to be at the right temperature because if it's too hot, your whites will be rubbery before your yolks are even warm, and that defeats the whole purpose.
  • Don't skip the first 15-minute bake for the tomatoes and feta, because that's where all the flavor develops and the feta gets creamy enough to anchor the whole dish.
03 -
  • Use the freshest eggs you can find because when the yolk is this exposed, it's the star of the show and you want it to be perfect.
  • Let your feta block come to room temperature for 10 minutes before baking if you remember, because cold cheese takes longer to cream up and you might end up with overcooked eggs waiting for it to catch up.
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