Baked Feta Eggs Mediterranean Style (Print)
Creamy feta cheese baked with eggs, tomatoes, peppers, and aromatic herbs for a satisfying Mediterranean breakfast.
# What You’ll Need:
→ Cheese & Dairy
01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt (optional, for extra creaminess)
→ Vegetables
03 - 1 medium tomato, diced
04 - ½ red bell pepper, finely chopped
05 - 1 small red onion, thinly sliced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Eggs
08 - 4 large eggs
→ Spices & Seasoning
09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - ¼ tsp red pepper flakes (optional)
12 - 1 tbsp olive oil
13 - Salt, to taste
# How To Make:
01 - Preheat your oven to 375°F.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish.
03 - Sauté onions and bell pepper over medium heat in the same skillet if ovenproof for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, letting tomatoes release some juice.
05 - Remove from heat. Stir in feta and optional Greek yogurt, spreading evenly.
06 - Using a spoon, make 4 small wells in the mixture and crack one egg into each.
07 - Sprinkle lightly with salt, red pepper flakes if using, and a drizzle of olive oil.
08 - Transfer the skillet or baking dish to the oven. Bake 10–14 minutes, or until eggs are set to your liking.
09 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.
# Expert Tips:
01 -
- The feta creates these incredible creamy bites throughout the eggs without any heavy cream or complicated technique
- Everything cooks in one pan so you can spend more time drinking coffee and less time doing dishes
02 -
- Resist the urge to overcook the eggs because they continue cooking after you pull them out and nothing ruins this dish faster than rubbery yolks
- Using a skillet that goes from stovetop to oven saves you from transferring everything and losing all those flavorful pan juices
03 -
- Crack each egg into a small bowl first before adding to the pan so you can fish out any shell pieces before they disappear into the feta mixture
- If your yolks are cooking faster than the whites are setting, tent the skillet loosely with foil for the last few minutes