Baked Feta Eggs Breakfast (Printable)

Creamy feta and eggs baked with cherry tomatoes and herbs for a savory Mediterranean start.

# 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 cup 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)

# Directions:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - Place the block of feta in the center of a medium ovenproof dish. Surround it with halved cherry tomatoes, thinly sliced red onion, and minced garlic. Drizzle with olive oil and season with dried oregano, chili flakes, salt, and black pepper.
03 - Bake the dish for 15 minutes until the tomatoes burst and the feta softens.
04 - Remove the dish from the oven and nestle the baby spinach around the feta. Gently stir it into the hot tomato mixture to wilt the leaves.
05 - Create four wells among the vegetables and carefully crack one egg into each well.
06 - Return the dish to the oven and bake for 5 to 8 minutes until the egg whites are set but yolks remain runny.
07 - Sprinkle with chopped fresh basil or parsley and serve immediately with crusty bread if desired.

# Expert Tips:

01 -
  • That moment when the runny yolk breaks into the warm feta is pure comfort in a dish.
  • Mediterranean flavors with zero pretension—it tastes like you spent hours on it when really you didn't.
  • Vegetables and protein in one skillet means less cleanup and more time enjoying your coffee.
02 -
  • Watch the egg-baking time closely—every oven is different, and the difference between runny and rubbery is literally two minutes.
  • Don't skip the initial 15-minute roast for the feta and tomatoes alone; that caramelization is what makes the sauce taste complex instead of flat.
03 -
  • Use a ceramic or cast-iron dish rather than glass—it distributes heat more evenly and prevents the bottom from cooking too fast.
  • If your eggs are cooking too fast and you're worried the yolks will set, loosely tent foil over the dish for the last minute or two to slow the top while the yolks stay soft.
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