Mediterranean Baked Feta Eggs

I love making these Mediterranean baked feta eggs when I want a flavorful, satisfying breakfast or brunch that feels both simple and special. The creamy baked feta melts into juicy tomatoes and peppers, creating a rich base for perfectly baked eggs. I find this dish vibrant, comforting, and perfect for sharing straight from the oven.

Why You’ll Love This Recipe

I appreciate how the salty feta blends beautifully with sweet roasted vegetables and runny egg yolks. Every bite feels balanced and full of Mediterranean flavor.

I also enjoy how easy it is to prepare in one baking dish. It looks impressive, yet it requires very little effort, which makes it ideal for relaxed mornings or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cherry tomatoes
red bell pepper, diced
red onion, thinly sliced
olive oil
garlic, minced
dried oregano
dried thyme
salt
black pepper
block of feta cheese
large eggs
fresh parsley, chopped
red pepper flakes (optional)

Directions

1. I start by preheating my oven to 400°F (200°C).

2. In a baking dish, I combine cherry tomatoes, diced red bell pepper, sliced red onion, olive oil, minced garlic, oregano, thyme, salt, and black pepper. I toss everything together.

3. I place the block of feta in the center of the vegetables and drizzle a little olive oil over it.

4. I bake for about 20–25 minutes, until the tomatoes soften and the feta becomes slightly golden.

5. I remove the dish from the oven and gently stir the feta into the roasted vegetables to create a creamy base.

6. I make small wells in the mixture and crack the eggs into each well.

7. I return the dish to the oven and bake for another 7–10 minutes, until the egg whites are set but the yolks remain slightly runny.

8. I garnish with chopped fresh parsley and red pepper flakes if I want a little heat.

9. I serve it warm with crusty bread or pita.

Servings and Timing

This recipe typically serves 3–4 people.

Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: Approximately 40–45 minutes

Variations

I sometimes add chopped spinach or kale before baking for extra greens. If I want more protein, I include cooked sausage or chickpeas.

For added richness, I drizzle a little extra olive oil before serving. I also enjoy topping it with sliced olives for more Mediterranean flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm it gently in the oven or microwave until heated through. I find it tastes best freshly baked, especially when the egg yolks are still soft.

FAQs

Can I use crumbled feta instead of a block?

Yes, but I prefer a block because it melts more evenly and creates a creamier texture.

How do I keep the eggs from overcooking?

I watch closely during the second bake and remove the dish once the whites are set but the yolks are still slightly soft.

Can I make this ahead of time?

I can roast the vegetables and feta in advance, then add the eggs and bake just before serving.

What can I serve with baked feta eggs?

I enjoy serving it with crusty bread, pita, or even over roasted potatoes.

Is this dish vegetarian?

Yes, it’s naturally vegetarian as long as the feta used contains no animal-based rennet.

Conclusion

I truly enjoy making these Mediterranean baked feta eggs because they combine creamy, savory, and fresh flavors in one simple dish. The roasted vegetables and rich feta create a beautiful base for perfectly baked eggs. Whenever I want a brunch recipe that feels both comforting and vibrant, this is the one I love to prepare.