Baked Feta Eggs Recipe

Okay, so, you know those mornings (or hey, afternoons, I won’t judge) where you want something proper—like, not just cereal, but also not, you know, making a full English or something requiring seventeen pans? That’s me most weekends, honestly, and that’s how this whole Baked Feta Eggs recipe sort of snuck into my kitchen repertoire one winter when I was craving something warm but dead simple. My friend Anna first made it at her tiny London flat; the oven was a bit dodgy, the feta was the budget kind, but somehow we charmed up magic, or at least something close enough. And now? It’s my go-to when I just want a fuss-free but feel-good breakfast, and sometimes I even have it for dinner. (Pro tip: eat this in your pajamas for maximum effect.)

Why I Keep Coming Back To This

I make these Baked Feta eggs whenever I: emerge from bed ravenous, have leftover feta loitering in the fridge, or simply need to convince my family to eat an actual breakfast (that’s not just toast—my partner gets grumpy otherwise). My kids go through phases: sometimes they’ll eat it without batting an eye, other times they pick out the feta and eat just the white bits. And—confession—I used to be really wary of baked eggs looking a bit, um, wobbly, but after a few tries, it just seemed silly to worry. The oven does most of the work; I get to drink my tea and pretend to be a proper cook. One less pan to wash, too. Can’t argue with that!

So This Is What You’ll Need (And Sub In If You Like)

• 3 large eggs (if I’m feeling fancy, sometimes I’ll use duck eggs—richer flavour, but not totally necessary)
• 100g block of feta cheese (crumble it—though to be honest, I’ve grabbed those pre-crumbled tubs in pure desperation and they work fine; my granny insists on Bulgarian feta, but supermarket Greek is totally fine)
• 2 tbsp olive oil (or, if I’m running low, I’ve used a knob of butter before, and nobody’s complained)
• 1/2 cup cherry tomatoes, halved (or a squirty tomato from the fridge that’s gone a bit soft, just dice it up)
• 1 spring onion, finely sliced (when I’m too lazy to chop, I skip this; don’t tell anyone)
• 1/2 tsp dried oregano (sometimes I go wild and use za’atar instead for an herby twist)
• Pinch of chili flakes (optional, but my mother-in-law swears it’s essential)
• Black pepper to taste (no salt, usually—the feta’s salty enough, but again, your call!)

Here’s How I Throw It Together

1. Preheat your oven to 200°C (that’s about 400°F; yes, I have to Google the conversion every time—I never remember).
2. Find a small-ish baking dish (something around 20cm, or 8 inches, works). Chuck in your olive oil and swirl it about. No need to be too gentle.
3. Scatter your tomatoes and spring onion in; top with all that lovely crumbled feta. Give the dish a little shake so they settle nicely, but honestly, don’t worry too much if it’s a bit messy—rustic, right?
4. Bake this feta-tomato mess for about 10 minutes. This is my ‘tea break’ phase—get yourself a cuppa.
5. When it’s all hot and the tomatoes look just a little squishy, take out the dish (use an oven mitt, not your tea towel, ask me how I know). Crack your eggs right on top. Sprinkle everything with oregano, chili flakes, and a good whack of black pepper.
6. Back in the oven it goes—about 8–12 minutes, depending on how runny (or not) you like the yolks. At 10 minutes, the whites are set but the yolks jiggle if you nudge the dish (which I do, every time, because I can’t help myself).
7. Once you’re happy with them, haul the dish out, admire your handiwork, and serve it up straight away before anyone can say they’d rather have cereal.

Quick Notes: Things I’ve Learned (the Hard Way!)

• If you use too big a dish, the eggs can spread out and go all thin and sad looking. Actually, I find a smaller dish gives a better, sort of, cozy effect.
• Don’t skip the olive oil unless you love scraping burnt cheese from the corners (guess how I know?).
• Sometimes the feta turns really golden on top—this isn’t a problem, but if you want to avoid crusty bits, tuck it under the tomatoes a bit.

Things I’ve Played Around With (Some Worked, Some… Not)

• Chucked in spinach or kale—lovely, but watch the water content; it can get sloppy.
• Tried with a dollop of pesto—very tasty, especially if I’ve got the green stuff lingering at the back of the fridge.
• Added olives once. Regretted it. Thought it would be Mediterranean chic, instead it was just, well, a bit too much.
• If I’m feeling extra, a sprinkle of smoked paprika at the end is fab.

Equipment I Use (And When I’ve Had To Improvise)

• A small baking dish or oven-safe skillet (though I once made this in a cake tin—bit odd, but it worked!)
• Oven mitts! Do not, I repeat, do not try to be brave with a paper towel.

Keeping Leftovers: My Honest Experience

You can store leftovers in the fridge, covered, for a day or two. But honestly, in my house it never lasts that long—someone always nicks the last spoonful and then tries to hide the evidence (I see you, Tom!). That said, leftovers reheated for a minute or two in the microwave aren’t half bad. I think it tastes even better the next day, though the yolks won’t be runny anymore.

This Is How I Like To Serve It

I reckon a chunk of crusty bread is mandatory, if only to mop up the cheesy, eggy edges. Sometimes we add a handful of salad leaves (usually whatever’s left, slightly wilted, in the bottom of the fridge). My youngest likes a drizzle of sriracha, but I’m old-fashioned—just black pepper, cuppa tea, feet up. Oh, and sometimes we each try to guess how many eggs are in there—no one ever gets it right.

What I’ve Messed Up So You Don’t Have To (Pro Tips!)

• Once I tried speeding things up by turning the oven hotter—bad idea! Eggs overcooked before the cheese melted properly. Just… don’t.
• Be generous with oil or butter. Less = stuck-on cheese, and a sad face when washing up.
• If the yolks look a bit too jiggly, give them a minute; on second thought, maybe they’re fine. Trust your gut, not the clock.

Some Frequently Asked (and Occasionally Cheeky) Questions

• Can I make it with goat’s cheese instead of feta? Oh, absolutely—I’ve done it when I was short on feta. It’s tangier and creamier, so if that’s your bag, go for it.
• How spicy is this? Not at all, unless you’re heavy-handed with chili. Left the chili off once for my aunt; she still complained, but about the tomatoes instead. Can’t win them all.
• Can I double the recipe? Sure thing. Just use a bigger dish (but not too big—see above, learned that lesson the hard way). Bake a few minutes longer if you pile in extra eggs.
• Do I have to use fresh tomatoes? Nah. Tinned cherry tomatoes or even a spoonful of salsa does the trick if you’re desperate or the shop’s closed.
• What if my feta isn’t getting golden? Sometimes it just doesn’t. Maybe it’s the brand, maybe it’s the cheese gods. You can always pop it under the broiler for a minute, but honestly, I don’t usually bother.
• Can I make it on the hob? Technically yes, I suppose, if you’ve a good skillet with a lid. But part of the joy is the oven does everything while you, er, wait around reading the news or scrolling your phone.

And there it is—Baked Feta Eggs, my back-pocket recipe for when I want breakfast that’s delicious but doesn’t require a culinary degree. Give it a go. Or don’t. But honestly, you should. It’s a corker.

★★★★★ 4.80 from 16 ratings

Baked Feta Eggs Recipe

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

A delicious and easy breakfast or brunch dish featuring creamy feta cheese baked with eggs, tomatoes, and fresh herbs. Perfect for a Mediterranean-inspired meal.

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Ingredients

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

Instructions

1. 1
   Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a bit of olive oil.
2. 2
   Crumble the feta cheese into the baking dish. Scatter the halved cherry tomatoes, sliced red onion, and minced garlic over the feta.
3. 3
   Drizzle with extra virgin olive oil and sprinkle with dried oregano, salt, and black pepper.
4. 4
   Bake in the preheated oven for 10 minutes, or until the tomatoes soften and the feta begins to brown at the edges.
5. 5
   Remove the dish from the oven and carefully make 4 small wells in the cheese mixture. Crack an egg into each well.
6. 6
   Return the dish to the oven and bake for 8-10 minutes more, or until the egg whites are set but the yolks are still runny. Garnish with fresh parsley before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 265cal

Protein: 14 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 6 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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