Mediterranean Baked Feta Eggs – Savory, Creamy & One-Pan Perfection

Mediterranean Baked Feta Eggs are a vibrant, creamy, and protein-rich breakfast or brunch dish inspired by the flavors of Greece and the Eastern Mediterranean. Soft eggs are baked in a warm nest of juicy tomatoes, briny feta, olive oil, and aromatic herbs — creating a one-pan meal that’s both hearty and refreshing.

Similar in style to shakshuka, this dish swaps spicy red sauce for a milder, sun-kissed tomato base, then adds crumbled feta that melts into creamy, salty pockets. The eggs are gently baked until the whites are set and the yolks are still runny — perfect for dipping crusty bread or scooping up with pita.

Whether you’re hosting a brunch, preparing a light dinner, or simply craving a comforting, low-carb meal, these feta eggs deliver on flavor and ease. Plus, it’s naturally vegetarian and can be made in under 30 minutes.

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Ingredients Overview

This dish is all about simple Mediterranean staples that shine when baked together.

• Eggs: The star of the dish. Use fresh, large eggs. You’ll bake them whole into the sauce until the whites are just set and yolks are still soft.

• Feta Cheese: Choose block-style feta in brine for the creamiest texture and richest flavor. Crumble or cube it into chunks that melt into the sauce.

• Cherry or Grape Tomatoes: These roast beautifully and release sweet, juicy flavor. If using larger tomatoes, chop them into bite-sized pieces.

• Garlic: Sautéed garlic adds depth and aroma to the base. Use fresh cloves for best flavor.

• Extra Virgin Olive Oil: A generous drizzle helps the tomatoes roast and infuses the dish with rich, Mediterranean flavor.

• Fresh Herbs: Basil, parsley, or dill brighten the dish. Dried oregano or thyme works beautifully in the roasting stage.

• Red Pepper Flakes (optional): Adds a mild kick — perfect if you want a little heat.

• Salt & Black Pepper: Essential for seasoning, especially to balance the tangy feta.

Optional Add-Ins & Variations:

• Add baby spinach or kale for extra greens.

• Stir in chopped olives or artichoke hearts for more briny depth.

• For more spice, add a dash of harissa or smoked paprika.

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Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Use a small oven-safe skillet, cast iron pan, or baking dish for best results.

2. Sauté Tomatoes & Garlic

In your skillet, heat 1–2 tablespoons of olive oil over medium heat. Add 2 cups halved cherry tomatoes and cook for 4–5 minutes until they begin to soften and blister. Add 2 minced garlic cloves, cooking another minute until fragrant.

Tip: If using fresh herbs like thyme or oregano, stir them in at this stage to flavor the oil.

3. Add Feta

Stir in ½ cup crumbled feta cheese, distributing it evenly among the tomatoes. Let it melt slightly before baking.

4. Create Wells & Add Eggs

Use a spoon to create small wells in the tomato mixture. Crack 2–4 eggs into the wells. Season eggs with a pinch of salt and pepper. Sprinkle red pepper flakes if using.

5. Bake

Transfer the skillet to the preheated oven. Bake for 7–10 minutes, depending on your preferred doneness:

• For runny yolks: 7–8 minutes.

• For more set yolks: 9–10 minutes.

Watch closely — the eggs can go from soft to firm quickly.

6. Garnish & Serve

Remove from oven and let cool for 2 minutes. Sprinkle with chopped fresh parsley, basil, or dill, and serve with toasted sourdough, pita, or flatbread.

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Tips, Variations & Substitutions

• For a creamier sauce: Stir in a tablespoon of plain Greek yogurt or a splash of cream before adding the eggs.

• Add protein: Serve alongside grilled chicken or chickpeas for a more filling meal.

• Low-Carb Option: Enjoy as-is with a side of arugula salad instead of bread.

• Add Greens: Toss in a handful of baby spinach, arugula, or kale after sautéing the tomatoes.

Flavor Variations:

• Greek Style: Add kalamata olives, fresh oregano, and a squeeze of lemon.

• Spicy Version: Use harissa paste or chili oil instead of red pepper flakes.

• Middle Eastern Inspired: Add sumac or za’atar to the tomato mixture for tang and spice.

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Serving Ideas & Occasions

Mediterranean Baked Feta Eggs are perfect for any time of day:

• Brunch Spread: Serve with hummus, olives, fresh fruit, and warm pita.

• Quick Dinner: Pair with roasted potatoes or a quinoa salad.

• Light Lunch: Serve with toasted sourdough and a crisp cucumber salad.

• Meal Prep: Make a double batch and gently reheat throughout the week.

Great for:

• Lazy Sunday mornings

• Meatless Mondays

• Vegetarian guests

• Weeknight meals in under 30 minutes

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Nutritional & Health Notes

This dish is:

• High in protein (from eggs and feta)

• Low in carbs (great for low-carb or Mediterranean diets)

• Rich in antioxidants (from tomatoes, herbs, and olive oil)

Estimated per serving (2 eggs, with tomato-feta base):

• Calories: 280–320

• Protein: 18g

• Fat: 22g

• Carbohydrates: 6–8g

• Fiber: 2g

Add whole-grain toast or extra vegetables to balance out your plate.

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FAQs

Q1: Can I make this in advance?

A1: You can prep the tomato-feta base ahead and refrigerate. When ready to eat, reheat the base, add eggs, and bake fresh for best texture.

Q2: Can I use canned tomatoes?

A2: Yes, but drain them well. Use whole or diced tomatoes, simmered to reduce moisture before adding eggs. The texture won’t be quite the same, but the flavor is still delicious.

Q3: How do I keep the egg yolks runny?

A3: Keep bake time short — around 7 minutes — and monitor closely. The eggs will continue cooking slightly after removing from the oven.

Q4: Can I add more veggies?

A4: Absolutely. Add bell peppers, spinach, mushrooms, or zucchini. Sauté them with the tomatoes before baking.

Q5: Is this dish spicy?

A5: Not unless you add chili flakes or harissa. It’s naturally mild, but easy to customize with spice.

Q6: What kind of feta should I use?

A6: Use block feta in brine for the best flavor and creaminess. Avoid pre-crumbled feta, which tends to be drier.

Q7: What’s the best bread to serve with this?

A7: Crusty sourdough, pita bread, or flatbread work perfectly to scoop up the sauce and soft yolk.

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