Pin There's something about the smell of feta warming in the oven that makes a weekday morning feel like you're cooking on a Greek island. I discovered this dish almost by accident, trying to use up a block of feta that was sitting in my fridge, and it turned into the kind of breakfast that makes you slow down. The creamy, salty cheese melting into sweet burst tomatoes with runny egg yolks is the kind of simple magic that doesn't need much explaining once you taste it.
I made this for my partner on a Sunday morning when we were both moving slow, and watching them tear off a piece of bread to soak up the egg yolk and feta mix was one of those quiet moments that reminds you why cooking for someone matters. It became our go-to when we wanted to impress friends without the stress, and honestly, it's saved me more than once when I had nothing planned but needed to feel like I had my life together.
Ingredients
- Feta cheese block (150g): Don't crumble it; use a solid block so it gets this incredible creamy, almost molten texture that becomes a sauce for everything else.
- Cherry tomatoes (200g, halved): They burst into sweet pockets of juice as they roast, so look for ones that feel heavy and smell like actual tomatoes.
- Red onion (1 small, thinly sliced): The thin slices mellow out as they roast and add a gentle sweetness that balances the salty feta.
- Garlic (1 clove, minced): One clove is enough; too much and it overpowers the delicate flavors of everything else.
- Baby spinach (30g): It wilts instantly from the heat, so add it after the first bake so it doesn't turn into a sad mush.
- Large eggs (4): Room temperature eggs cook more evenly, so pull them from the fridge a few minutes early.
- Olive oil (2 tbsp): Use something you actually like tasting because you're eating it straight up here, not hiding it in a sauce.
- Dried oregano (1/2 tsp): This is the quiet herb that makes it taste Mediterranean without shouting about it.
- Chili flakes (1/4 tsp, optional): Add them if you like heat, but also taste the dish before assuming you need them.
- Salt and black pepper: Season in layers, not all at once at the end.
- Fresh basil or parsley (2 tbsp, chopped): The fresh herb at the end wakes everything up and reminds you this is bright, not heavy.
Instructions
- Heat your oven and prep your stage:
- Preheat to 200°C (400°F) and get your ovenproof dish ready. This usually takes about 5 minutes, so don't rush this step because you'll want the oven hot and ready.
- Build your foundation:
- Place the feta block right in the center of your dish. It should sit there like it's the star it is. Arrange the halved cherry tomatoes, sliced red onion, and minced garlic around it in a loose circle.
- Season and oil:
- Drizzle everything with olive oil and sprinkle the oregano, chili flakes, salt, and pepper over the whole dish. This is the moment where you're setting the flavor story, so taste as you go and adjust.
- First bake:
- Bake for about 15 minutes until the tomatoes are starting to burst and collapse, and the feta is softening at the edges. You'll notice the feta beginning to pool slightly, which is exactly what you want.
- Add the greens:
- Take the dish out, add the spinach around the feta, and gently stir it into the warm tomato mixture so it wilts. This only takes a minute or two of stirring.
- Create your egg nests:
- Make four gentle wells or spaces in the vegetables and tomatoes where your eggs will sit. Don't go crazy trying to make them perfect; nature will settle them once you crack the eggs in.
- Crack and bake:
- Carefully crack an egg into each well, trying to keep the yolk intact. Return the dish to the oven for 5 to 8 minutes, checking around the 6-minute mark because every oven is different and you want those whites set but yolks still runny.
- Finish and serve:
- Sprinkle the fresh basil or parsley over the top. Serve immediately while everything is hot and the egg yolks are still that perfect golden liquid.
Pin The first time a guest told me they'd never had a runny yolk quite like this before, sitting right there in the warmth of melted feta and burst tomato juice, I realized this dish had become something I actually cared about making well. It's not complicated, but it teaches you how simplicity and technique are the same thing.
Why Runny Yolks Matter Here
The runny yolk isn't just a nice texture; it's the sauce that ties everything together. As it mixes with the feta, the tomato juice, and the olive oil, it creates this rich, creamy blend that makes the spinach and onions taste like they're part of something bigger. If the yolk sets too hard, you lose that magic and end up with a very good breakfast instead of an unforgettable one.
Timing Is Everything
The reason this recipe works is that each ingredient roasts at its own pace, and the eggs come in right at the end when everything else is already doing its thing. The feta needs time to soften, the tomatoes need time to burst, and the spinach needs to arrive late so it doesn't turn to strings. It's like conducting an orchestra where everything hits at exactly the right moment.
Make It Your Own
Once you understand how this dish works, you can start improvising. I've added roasted peppers, sliced olives, and even a pinch of smoked paprika depending on what's in my kitchen. The formula stays the same, but the details shift with the seasons and what I'm craving. Fresh bread on the side is nearly non-negotiable because you'll want something to soak up every last bit of that golden yolk and feta.
- Try a handful of sliced kalamata olives if you want a briny punch without changing the structure.
- A pinch of smoked paprika adds depth and warmth if you're in the mood for something earthier than bright.
- Make sure your bread is actually crusty on the outside, because soft bread falls apart in the feta sauce and misses the whole point.
Pin This is the breakfast that proved to me that simple ingredients treated with care will always outshine complicated effort. Make it, enjoy it, and don't overthink it.
Recipe Q&A
- → What is the best way to bake the feta for this dish?
Place the feta block in an ovenproof dish surrounded by cherry tomatoes and herbs, then bake at 200°C for 15 minutes until the cheese softens.
- → How do I ensure the eggs have runny yolks?
After adding the eggs to the vegetable mixture, bake for 5–8 minutes until whites are set and yolks remain soft.
- → Can I adjust the spice level in this dish?
Yes, add more chili flakes or a pinch of smoked paprika for extra heat according to your preference.
- → What herbs complement the baked feta and eggs?
Fresh basil or parsley sprinkled just before serving adds bright, aromatic flavors that complement the dish well.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian-friendly, featuring dairy, eggs, and fresh vegetables only.