Baked Feta Eggs Breakfast (Print)

A vibrant Mediterranean breakfast of baked feta, eggs, cherry tomatoes, and fresh herbs for a savory start.

# Ingredients:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 oz baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# Instructions:

01 - Set the oven to 400°F.
02 - Place the block of feta in the center of a medium oven-safe dish. Arrange the halved cherry tomatoes, sliced red onion, and minced garlic around the feta.
03 - Drizzle olive oil evenly over the cheese and vegetables. Sprinkle dried oregano, optional chili flakes, salt, and black pepper to taste.
04 - Bake in the preheated oven for 15 minutes until tomatoes soften and burst and the feta becomes tender.
05 - Remove the dish from the oven and place baby spinach around the feta. Gently stir to wilt the greens in the hot mixture.
06 - Create four small wells in the vegetable mixture and carefully crack one egg into each well.
07 - Return the dish to the oven and bake for 5 to 8 minutes, until egg whites are set but yolks remain runny.
08 - Sprinkle chopped fresh basil or parsley over the dish and serve immediately, optionally accompanied by crusty bread.

# Pro Tips:

01 -
  • It feels fancy enough for guests but comes together in under 30 minutes with minimal effort.
  • One dish, minimal cleanup, and the presentation looks like you actually planned breakfast instead of scrambling at the last minute.
  • Those runny yolks become your own personal sauce that makes everything taste better.
02 -
  • Don't skip checking the eggs at the 6-minute mark; the difference between runny yolk and overdone is only a minute or two, and you won't get that time back.
  • If you try to crack eggs directly onto cold feta or cold vegetables, they sometimes slide around awkwardly; waiting for the first bake to finish means the surface is sticky enough to hold them in place.
03 -
  • Room temperature eggs cook more gently and evenly; pull them from the fridge a few minutes before you need them so they're not ice cold when they hit the hot vegetables.
  • If you love crispy edges, crank the heat to 220°C for the first bake, but watch closely because high heat and eggs can go sideways fast.
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