Mediterranean Baked Feta Eggs Recipe

By /

Mediterranean Baked Feta Eggs is a vibrant, savory dish that combines creamy, tangy baked feta with rich tomatoes, briny olives, sweet bell peppers, and perfectly cooked eggs, all finished with a drizzle of olive oil and fresh herbs. It’s a flavor-packed, one-dish meal that’s perfect for breakfast, brunch, or a light dinner.

This dish beautifully balances textures and flavors: the feta becomes soft and creamy as it bakes, the tomatoes create a juicy, slightly sweet sauce, and the eggs cook gently in the warm, flavorful base. A final topping of fresh herbs, red pepper flakes, and a crusty piece of bread makes this a satisfying, rustic meal.

Whether you’re looking for a simple, impressive brunch option or a hearty, vegetarian-friendly dinner, Mediterranean Baked Feta Eggs is an easy, beautiful dish that delivers bold Mediterranean flavors with minimal effort.

Why You’ll Love Mediterranean Baked Feta Eggs

This dish is comforting, vibrant, and deeply satisfying.

  • Combines creamy baked feta with juicy tomatoes and perfectly baked eggs.
  • Packed with Mediterranean flavors: olives, garlic, sweet peppers, and olive oil.
  • Works for breakfast, brunch, or a light dinner.
  • Perfect for sharing, elegant for entertaining.
  • Naturally low-carb and vegetarian.

Choosing the Best Ingredients for Maximum Flavor

Simple, high-quality ingredients are key to this dish’s success.

Feta Cheese

  • Block feta, not crumbled.
    The block bakes to a creamy texture while crumbled feta can dry out.
  • Sheep’s milk feta
    Creamier and tangier than cow’s milk feta.

Eggs

  • Fresh, large eggs
    The yolks should be runny or jammy for the best texture contrast.
  • Free-range eggs
    Often have richer yolks and a deeper flavor.

Tomatoes

  • Cherry or grape tomatoes
    Sweet, juicy, and perfect for roasting.
  • Fresh over canned
    Fresh tomatoes caramelize better and retain a pleasant texture.

Vegetables and Aromatics

  • Red bell peppers
    Sweet and tender when roasted.
  • Garlic
    Adds fragrant warmth without overpowering.
  • Kalamata olives
    Provide a briny, salty punch that complements the creamy feta.

Olive Oil

  • High-quality extra virgin olive oil
    Enhances the sauce and adds richness to the baked feta.

Herbs and Seasoning

  • Fresh basil or parsley
    Adds brightness to finish the dish.
  • Red pepper flakes
    Optional, but they add a welcome kick.

Recommended Equipment for This Recipe

  • Oven-safe skillet or small baking dish
    Wide enough to hold the feta, tomatoes, and eggs comfortably.
  • Mixing bowl
    For tossing vegetables with oil and seasoning.
  • Spatula or large spoon
    To gently stir and serve the dish.

Common Pitfalls and How to Avoid Them

1. Feta drying out

  • Always use a block of feta, not pre-crumbled.
  • Drizzle generously with olive oil to keep it creamy.

2. Overcooked eggs

  • Add eggs halfway through baking to ensure runny yolks.
  • Keep a close eye on them—the difference between runny and hard yolks is just a couple of minutes.

3. Under-seasoning

  • Season the vegetables and eggs well, but remember feta and olives bring plenty of saltiness.
  • Taste and adjust before serving.

4. Too much liquid from tomatoes

  • Use cherry tomatoes for better control of moisture.
  • Roasting at high heat helps concentrate the tomato juices into a sauce.

Flavor Enhancements and Creative Variations

  • Add sautéed spinach or kale
    For extra greens and body.
  • Use sun-dried tomatoes
    For a richer, more concentrated tomato flavor.
  • Top with harissa or chili oil
    To bring a smoky, spicy edge.
  • Stir in artichoke hearts or roasted zucchini
    For more Mediterranean variety.
  • Serve with crusty sourdough or pita
    Perfect for scooping the sauce and eggs.

Smart Preparation Strategies

  • Prep vegetables in advance
    Chop and toss the night before to save time.
  • Roast vegetables first
    If using firmer veggies like zucchini or eggplant, roast them before adding feta and eggs.
  • Use individual ramekins
    For a beautiful, single-serving brunch presentation.

Substitution Guide for Dietary Needs

  • Gluten-free
    Naturally gluten-free—just serve with GF bread if desired.
  • Dairy-free
    Use plant-based feta alternatives.
  • Vegan
    Use plant-based feta and omit eggs. Replace with chickpeas or tofu.
  • Low-carb
    Perfect as-is, especially when served without bread.

Ingredients

For the Baked Feta and Vegetables

  • 1 block (7-8 oz) feta cheese
  • 1 ½ cups cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • ¼ cup Kalamata olives, pitted and halved
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon red pepper flakes (optional)

For the Eggs

  • 3-4 large eggs

Garnishes

  • Fresh basil or parsley
  • Additional olive oil for drizzling
  • Optional: Crusty bread or pita for serving

Instructions

Step 1: Prepare the Base

Preheat oven to 400°F (200°C).

In an oven-safe skillet or small baking dish, place the feta block in the center. Arrange cherry tomatoes, diced bell pepper, olives, and garlic around the feta.

Drizzle everything with olive oil. Season with salt, pepper, and optional red pepper flakes.

Step 2: Roast the Feta and Vegetables

Roast uncovered for 15-18 minutes, until tomatoes begin to burst and feta softens and turns slightly golden.

Step 3: Add the Eggs

Carefully remove the skillet from the oven. Use a spoon to gently push the vegetables aside to create small wells.

Crack eggs into the wells. Return to the oven and bake for another 7-10 minutes, or until egg whites are just set and yolks remain slightly runny.

Step 4: Serve

Drizzle with additional olive oil and garnish with fresh basil or parsley.

Serve immediately with crusty bread or pita for dipping.

Serving Suggestions

  • Serve straight from the skillet for a rustic brunch centerpiece.
  • Pair with a green salad dressed with lemon vinaigrette.
  • Excellent with warm pita, sourdough, or toasted focaccia.
  • Try alongside roasted potatoes or a cucumber salad for a full meal.

Troubleshooting

  • Eggs overcooking:
    Watch closely during the second bake. Remove as soon as whites set.
  • Feta not creamy:
    Use plenty of olive oil and a block of feta, not crumbles.
  • Dish too salty:
    Adjust seasoning carefully—feta and olives bring natural saltiness.
  • Tomatoes too watery:
    Use high-heat roasting and fresh cherry tomatoes to avoid excess moisture.

Storage and Reheating

  • Refrigeration:
    Store in an airtight container for up to 2 days.
  • Freezing:
    Not recommended—eggs and feta may become rubbery.
  • Reheating:
    Warm gently in the oven at 350°F (175°C) until heated through. Yolks may firm up upon reheating.

Variations: Mediterranean Baked Feta Eggs vs. Shakshuka vs. Baked Eggs with Cream

  • Mediterranean Baked Feta Eggs:
    Feta-based, creamy, with olives and roasted vegetables.
  • Shakshuka:
    Simmered eggs in spiced tomato sauce with peppers, often with cumin and paprika.
  • Baked Eggs with Cream (Oeufs en Cocotte):
    French-style, typically baked in ramekins with cream and cheese, no tomato base.

Mediterranean Baked Feta Eggs is a gorgeous, bold, and simple dish that’s easy to love and endlessly versatile. It’s the perfect combination of creamy, savory, and zesty, and it’s a beautiful way to bring Mediterranean sunshine to your table.

Scroll to Top