Baked Feta Eggs

The Story Behind My Baked Feta Eggs

So, here’s the thing—baked feta eggs weren’t even on my radar until last year when my friend Lucy brought them over for brunch and honestly, I was hooked after the first bite. Something about creamy feta with those just-set eggs, all kind of mingling together in the oven. I mean, it’s the sort of breakfast I’ll make when I want to trick my family into thinking I’ve spent ages in the kitchen, when really, I’ve just chucked some bits in a dish and called it a day (no shame!). Oh, and one time I accidentally left them in a little too long and they still tasted amazing. Go figure.

Why You’ll Love This (Or At Least Why I Do)

I make these baked feta eggs when I want a breakfast that feels a bit posh, but I don’t want to faff around with loads of pans. My family goes a bit bonkers for them, especially if there’s warm bread to mop up the cheesy, tomatoey bits. (My partner, not naming names, once ate most of the pan before I’d even sat down.) Also, well, if you ever find yourself with a block of feta that’s gone slightly crumbly, this is the perfect way to use it up. I used to get annoyed when I’d crack the eggs and the yolks broke, but actually, I find it works better if you just embrace the chaos. And the clean-up? Basically a doddle.

Stuff You’ll Need (And a Few Swaps)

• 1 block feta cheese (about 200g)—I’ve used crumbled feta in a pinch, it’s fine
• 4 eggs—sometimes I toss in an extra if my nephew’s around
• 1 handful cherry tomatoes, halved (plum tomatoes also work, just chop them up small)
• 2 tbsp olive oil—my gran would insist on Greek, but I just use whatever’s in the cupboard
• 1 clove garlic, minced (you can skip this if garlic gives you heartburn, it’s still tasty)
• A sprinkle of chilli flakes—optional, but I like a little kick
• Salt and pepper, to taste (though feta’s already salty, so easy does it on the salt)
• Handful fresh herbs (like parsley or basil)—optional, but it makes it look nice

How I Actually Make Baked Feta Eggs

1. Preheat your oven to 200°C (about 400°F). Or just whack it up to high if you’re not fussed about exact temps, it’s pretty forgiving.
2. Drizzle olive oil into a small baking dish (mine’s about 20cm across, but honestly, anything oven-safe will do). Place your block of feta in the middle. Scatter the tomatoes around—it’ll look a bit sparse at this point, but trust me.
3. Toss the garlic over the tomatoes and feta. Drizzle more olive oil on top. Sprinkle with chilli flakes if you fancy. This is where I usually sneak a taste of the feta, purely for quality control.
4. Bake for 10 minutes so everything gets nice and melty. (The first time I made this, I got impatient and added the eggs too soon. They came out like rubber. Patience, friend!)
5. Take the dish out, make 4 little wells in the tomatoes and feta with the back of a spoon, then crack in your eggs. Sometimes the whites run everywhere—don’t sweat it. Back into the oven for 8-12 minutes, depending how runny you like your yolks. I go for 10 minutes because my oven’s a bit temperamental.
6. When the eggs are just set, pull it out. Scatter with herbs if you’re feeling fancy. Grab some bread and dig in while it’s hot.

Notes I’ve Picked Up (Usually the Hard Way)

• If you use a really deep dish, it takes longer than you think. I learned that the hard way—twice.
• Don’t worry if the feta gets a bit browned on top, it’s actually delicious. I used to scrape it off, but now I fight for those bits.
• Sometimes I throw in a few olives or capers if they’re lurking in the fridge. No one’s complained yet.
• Leftovers (if you ever have any) taste even better the next day, kind of like how lasagne improves overnight. Or maybe that’s just me.

Stuff I’ve Tried (With Mixed Results)

• I once swapped feta for goat cheese. It sort of worked, but the texture was a bit odd. Not my best idea.
• Adding sautéed spinach at the bottom is really tasty, but watch out—it can make things a bit watery if you’re not careful.
• Red pepper flakes are great, but smoked paprika is even better if you want some extra warmth.
• I tried mixing in some pesto once. It was… fine? Probably wouldn’t bother again.

What You’ll Need (But Not Really)

• Oven (obviously)
• Small baking dish or oven-safe skillet—if you’ve only got a cake tin, that’ll work too, just don’t tell Mary Berry
• Good bread for serving (I like sourdough, but pita works in a pinch)

If you don’t have a baking dish, I’ve actually used a cast iron pan before and it was great. Just don’t use anything plastic, or you’ll end up with a very different breakfast. Learned that for you, so you don’t have to!

How Long Does It Keep? (Not Long, Honestly)

You can keep leftovers in an airtight container in the fridge for a day or two. But—let’s be real—this barely lasts till lunchtime in my house. If you do save some, reheat gently in the oven or just eat it cold, straight from the fridge (no judgement here).

How I Serve It (Because I’m a Creature of Habit)

We usually scoop it right from the baking dish and pile it onto crusty bread. My little one likes it with a side of sliced cucumber, which makes me feel like a health-conscious parent (ha!). Sometimes I top it with extra black pepper or a drizzle of hot honey—sounds fancy, but it’s just honey with chilli flakes. If we’re feeling proper British, a nice cuppa on the side never hurts.

Lessons Learned (a.k.a. Pro Tips from My Disaster Files)

• Don’t rush baking the feta before you add the eggs—I tried it once to save time, but they just didn’t set right and tasted a bit strange.
• Do preheat your oven! I sometimes forget and everything cooks unevenly. Not the end of the world, but… just preheat.
• Crack the eggs into a bowl first if you’re worried about shell bits. I’m usually too lazy, but it’s saved me a few times.

FAQ (Because Folks Actually Ask Me These)

• Can I use low-fat feta?
  Yeah, you can, but it’s not quite as creamy. If you don’t mind, go for it. But full-fat just hits different.
• What about adding veggies?
  Of course! Peppers, spinach, even cooked potatoes. Just don’t make it too crowded or your eggs won’t cook evenly.
• Can I double the recipe?
  Absolutely, just use a bigger dish and maybe add a few minutes to the cook time. I sometimes do this when I’ve got people coming over and, let’s be honest, it’s less stressful than flipping a dozen fried eggs.
• Is this anything like Shakshuka?
  Sort of, but less saucy and more cheesy. If you want something saucier, this shakshuka recipe is brilliant.
• What kind of bread’s best?
  Sourdough’s my go-to, but honestly, anything you can dunk works. I’ve even used toasted bagels once—don’t judge me.
• Where do I get good feta?
  If you’ve got a Mediterranean deli nearby, have a look—some of the best feta I’ve had came form a tiny shop round the corner. Online places like Olive Tomato have handy feta guides too.

One last thing—I always end up with a song stuck in my head when I’m making this (last time it was “Yellow Submarine,” go figure). Maybe it’s just the meditative act of crumbling cheese, or the joy of a hot breakfast, but there you are. Anyway, let me know if you try it, or if you have a trick I’ve missed. Cheers!

★★★★★ 4.50 from 184 ratings

Baked Feta Eggs

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

Baked Feta Eggs is a savory and satisfying breakfast or brunch dish featuring creamy feta cheese, eggs, tomatoes, and fresh herbs, all baked together for a delicious Mediterranean-inspired meal.

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Ingredients

• 200 g feta cheese, crumbled
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
2. 2
   Scatter the crumbled feta cheese evenly in the baking dish. Add the cherry tomatoes, red onion, and minced garlic over the feta.
3. 3
   Drizzle olive oil over the vegetables and feta. Sprinkle with dried oregano, salt, and black pepper.
4. 4
   Bake in the preheated oven for 10 minutes, until the tomatoes begin to soften and the feta is slightly golden.
5. 5
   Remove the dish from the oven and make four small wells in the mixture. Crack an egg into each well.
6. 6
   Return to the oven and bake for another 8-10 minutes, or until the egg whites are set but yolks are still slightly runny. Garnish with fresh parsley and serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 280cal

Protein: 15 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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