If you’re searching for a brunch recipe that’s fresh, savory, and loaded with flavor, look no further than Mediterranean Baked Feta Eggs. Inspired by the iconic Mediterranean diet, this one-skillet meal features creamy feta, jammy eggs, ripe tomatoes, and bold spices like oregano and chili flakes—baked until bubbling and golden. It’s the perfect balance of comfort and sophistication, all while being shockingly easy to make.
Introduction
Baked eggs are a beloved staple throughout the Mediterranean and Middle East—think Turkish menemen, Italian eggs in purgatory, or North African shakshuka. These dishes feature eggs gently cooked in rich, savory sauces, often tomato-based, and served with bread for dipping. Mediterranean Baked Feta Eggs puts a Greek-inspired twist on this tradition by adding chunks of feta that melt into a tangy, creamy base.
With heart-healthy olive oil, antioxidant-rich vegetables, and satiating protein from eggs and cheese, this dish isn’t just flavorful—it’s nourishing. It comes together in under 30 minutes and can be enjoyed for breakfast, brunch, or even a light dinner. Pair it with crusty bread or pita, and you have a stunning yet unfussy meal.
Ingredient Overview
Feta Cheese
The star of the show. Feta softens and becomes creamy in the oven while maintaining its salty, tangy bite. Use a block of sheep’s milk feta for the richest flavor.
Eggs
Whole eggs are cracked over the base just before baking. They bake gently in the tomato mixture, resulting in set whites and runny yolks, if timed correctly.
Cherry or Grape Tomatoes
Bursting with natural sweetness, they roast quickly and pair beautifully with feta. Halved before baking to release their juices and caramelize slightly.
Red Onion
Adds sweetness and depth. Thinly sliced so it softens during roasting without overwhelming the dish.
Garlic
Essential in Mediterranean cooking. Minced garlic infuses the oil and vegetables with aroma and depth.
Olive Oil
Use extra virgin olive oil for its fruity flavor and nutritional value. It coats the vegetables and feta and helps the mixture bake evenly.
Fresh Herbs
Oregano, parsley, thyme, or dill bring brightness and a Mediterranean touch. Use a mix or just one, based on preference.
Red Pepper Flakes or Aleppo Pepper
Optional, but recommended for a subtle heat and to contrast the richness of the feta.
Kalamata Olives (Optional)
For an even more Greek-forward version, sliced olives can be added for brininess and umami.
Step-by-Step Instructions
1. Preheat and Prep
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Preheat oven to 400°F (200°C).
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Use a small cast iron skillet, baking dish, or oven-safe sauté pan.
2. Roast the Vegetables
In your skillet or dish, combine:
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1 cup cherry tomatoes, halved
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1/4 red onion, thinly sliced
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2 cloves garlic, minced
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2 tbsp olive oil
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1/2 tsp dried oregano
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Pinch of red pepper flakes
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Salt & black pepper to taste
Toss to coat and roast for 10–12 minutes, until tomatoes are softened and edges begin to caramelize.
3. Add the Feta
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Break 4 oz block feta into large chunks and nestle among the roasted vegetables.
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Return to oven for 5 minutes, just until feta begins to soften.
4. Crack in the Eggs
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Remove dish from oven.
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Make 2–3 wells in the vegetables and crack one egg into each.
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Return to oven and bake for 6–8 minutes, until whites are set but yolks are still soft. Keep an eye on them—residual heat will continue cooking the eggs even after you pull them out.
5. Garnish and Serve
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Sprinkle with fresh parsley, dill, or thyme.
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Optional: Add sliced olives or a final drizzle of olive oil.
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Serve immediately with crusty sourdough, pita, or flatbread.
Tips, Variations, and Substitutions
Tips
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Use room-temperature eggs to help them cook evenly.
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Don’t overbake the eggs—they’ll keep cooking in the hot pan after being removed from the oven.
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Use a small baking vessel so the ingredients stay snug and bake evenly. A 6- to 8-inch skillet works well for 2–3 eggs.
Variations
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Spicy harissa twist: Stir 1 tsp harissa paste into the vegetables before roasting.
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Add greens: Baby spinach, kale, or Swiss chard can be added before baking the eggs.
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Mediterranean shakshuka-style: Add a spoon of tomato paste and more garlic to the mix for a deeper tomato base.
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Baked feta and eggs with mushrooms: Add sautéed mushrooms or zucchini for extra veggies.
Substitutions
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Vegan version: Use a vegan feta alternative and tofu “egg” if desired.
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No cherry tomatoes? Use diced roma or heirloom tomatoes.
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No oven-safe skillet? Assemble in any small baking dish.
Serving Ideas & Occasions
Mediterranean Baked Feta Eggs are perfect for:
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Weekend brunch with friends
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Quick weekday breakfast (make-ahead vegetables + crack eggs before baking)
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Light lunch or dinner served with salad
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Entertaining—double the recipe and serve from a large dish with bread on the side
Best sides and pairings:
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Toasted sourdough, pita, or flatbread
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Greek cucumber-tomato salad
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Roasted breakfast potatoes
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A drizzle of chili oil or Greek yogurt on the side
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A glass of crisp white wine or a fresh lemon-mint tea
Nutritional & Health Notes
This dish is a powerhouse of Mediterranean nutrition:
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High in protein from eggs and feta
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Rich in antioxidants from tomatoes, onions, and herbs
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Heart-healthy fats from extra virgin olive oil
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Low-carb and gluten-free, unless served with bread
Approximate nutrition per serving (2 eggs + feta + veggies):
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Calories: 350–400
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Protein: 20–24g
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Carbs: 8–10g
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Fat: 28–32g
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Fiber: 2–3g
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Sugar: 4g
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Sodium: 600–800mg (mostly from feta and olives)
To reduce sodium, use low-sodium feta or rinse brined feta before use.
FAQ
1. Can I make this in advance?
You can prep the roasted vegetables and feta ahead, then crack in the eggs and bake just before serving. This keeps the eggs fresh and runny.
2. Can I use crumbled feta?
Yes, but block feta melts more evenly and gives better texture. Crumbled feta works in a pinch.
3. What if I don’t like runny eggs?
Bake for 2–3 extra minutes until yolks are set to your preference.
4. Is this dish spicy?
Not inherently, but red pepper flakes or Aleppo pepper can add a gentle heat. Adjust to taste.
5. Can I scale this up?
Yes. Double or triple the recipe and use a 9×13” baking dish. Just ensure eggs are evenly spaced and bake slightly longer.
6. Is this recipe keto-friendly?
Yes, it’s low in carbs and high in healthy fats and protein. Omit bread or serve with keto-friendly options.
7. Can I use a non-dairy cheese?
Yes. Vegan feta alternatives melt surprisingly well in this dish. Try brands like Violife or Miyoko’s for plant-based options.