Name: Mediterranean Baked Feta Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large eggs; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta cheese; 1 cup fresh spinach, chopped; 2 tablespoons olive oil; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish

The First Time I Made These (And What Happened Next)

If you’ve ever searched your fridge in a half-awake daze and thought, “What can I do with these eggs?”—well, that was pretty much me last Sunday. I stumbled upon some leftover feta (not bad considering my cheese hoarding tendencies), a wrinkly tomato, and a bag of spinach that looked like it needed a purpose. One haphazard search for Mediterranean flavors later, and these baked feta eggs were born right in my battered old skillet. My kitchen smelled like a tiny holiday cottage on a Greek hilltop (or so I like to imagine—never actually been to Greece, but hey, dreams). And if you’re like me, anything that pretty much cooks itself in the oven is already a winner.

Plus, I got to sit down for a whole five minutes while the eggs set; felt luxurious.

Why You (And Maybe Even Picky Eaters) Will Love This

I make this dish when I’m tired of the regular eggs-on-toast routine (I mean, toast is great, but sometimes you want something dramatic). My family goes a little bonkers for the golden feta edges—seriously, the pan barely hits the table before they’re all reaching for it with crusty bread. Also, if I’m being honest, I got a bit bored with shakshuka (delicious, but takes too much patience for a Tuesday morning, you know?)

Oh, and if your eggs look weirdly separated in the oven? Welcome to the club. It always looks funky at first, but pulls together, promise!

Stuff You’ll Need (Substitutions Included, Naturally)

4 large eggs (I’ve used duck eggs before; that was…interesting, but totally fine)
150g (about 5 oz) feta cheese, crumbled (My grandmother insisted on sheep’s milk feta from her favorite Greek deli, but store brand works the charm)
1 medium tomato, diced (or a handful of cherry tomatoes if that’s what you have lying about)
1 small red onion, thinly sliced (sometimes I swap in a shallot if I feel fancy—nobody noticed)
1 big handful fresh spinach, roughly chopped (frozen okay too—just squeeze out the water!)
2 tbsp olive oil (I splurge on the good stuff occasionally, but use whatever you’ve got)
1 clove garlic, minced (or the jarred kind if you’re bleary-eyed; no shame)
1 tsp dried oregano (or herbes de Provence when I can’t find oregano—not authentic, but tasty!)
Cracked black pepper, to taste
Pinch of chili flakes (only if you dig a little heat; my kids protest)
Optional: chopped parsley or dill for garnish (I rarely bother, but it looks very restaurant-y)

How I Throw It All Together (Directions, with Distractions)

Preheat the oven to 200°C (about 400°F). Sometimes I forget to do this and remember halfway—so don’t stress, just give it a minute to get hot.
Grab an oven-safe skillet (my trusty cast iron is my best friend here, but I’ve made it in a ceramic pie dish once—worked fine). Pour in the olive oil and warm it over medium heat. Add the red onion and cook till soft-ish, about 3 minutes. Feel free to chat with someone/water your plants during this step.
Add garlic, tomatoes, and spinach. Give it all a stir and sauté for another few minutes until the spinach wilts and tomatoes look jammy and fragrant. This is where I usually sneak a bite—can’t help myself.
Add crumbled feta. Scatter it all over (not too even; the pockets of cheese are delightful). Sprinkle on the oregano, black pepper, and chili flakes. Don’t worry if it looks messy; it always does at this stage.
Make little wells in the cheese and veg mix with a spoon, then crack the eggs right in. If one breaks, just call it “rustic.” It’s all flavor in the end.
Pop the pan in the oven (careful, it’s hot—yes, I’ve burnt my fingers before). Bake for 10 to 15 minutes. The white should be set but yolks still a bit runny. If you like them firmer, give it an extra 3 minutes—no judgment.
Take it out and let it cool for a minute (not lying, I actually burned my mouth the first time because who can wait?). Scatter with fresh herbs if you’re going for a fancy vibe, otherwise just dive in!

Notes from the Front Lines (Learned the Hard Way)

If you use feta in brine, rinse it off a bit unless you love things mega-salty. Took me a couple tries before I twigged to that.
The eggs will keep cooking after you pull the pan out—so don’t get too antsy if they look a little underdone at first. Actually, I find it works better if you trust your gut (and timer).
Sometimes the tomatoes make things a bit soupy. On second thought, draining off extra juice if you’re using super ripe ones might help unless you like it saucy like I do.

Tinkering and Experiments (Some More Successful Than Others!)

I tried tossing in some leftover roasted peppers once—delicious! Zucchini also worked great.
Swapped in crumbled goat cheese instead of feta one time… honestly, didn’t love it, a little too tangy for this dish. But you do you!
Added a spoonful of harissa for smoky heat; that was a total win. Might’ve added too much once (had to guzzle a glass of milk, but hey, live and learn).

No Fancy Skillet? No Biggie (Equipment Musings)

If you don’t have a skillet that survives the oven, just use whatever baking dish you have that isn’t plastic. A pie dish or an oven-safe saucepan does the trick, though you don’t get those irresistible crispy bits at the edges. But I mean, who’s really judging?

How Long Does It Last? (Spoiler: Not Long)

Technically you can store leftovers in the fridge for a day or two, but honestly, in my house it never lasts more than a day! If you do stash it away, cover the pan or pop the eggs in an airtight container. Microwave gently or bring it to room temp to eat (I think it tastes better the next day, but I’m outvoted most mornings).

Serving It Up (How We Actually Eat This)

Some mornings I just plop the whole pan in the middle of the table with a hunk of sourdough or pita—everyone helps themselves. Other times, if I’m feeling all “organized host,” I’ll serve it with a side of Greek yogurt, a drizzle of extra olive oil, and a quick cucumber salad. My youngest insists on ketchup (I tried to convince him otherwise, gave up). Here’s a salad that pairs perfectly.

Things I Wish Someone Had Told Me (Pro Tips from Oops Moments)

I once tried rushing the baking and ended up with raw whites and rubbery yolks. Not great—go slow, check at 10 mins, then every 2 if you want eggs just right.
Forgetting to oil the skillet well meant I scraped at stuck cheese for days. Grease is your friend here.
And don’t skip the fresh herb garnish unless you really dislike green things on your food; honestly, it brightens up the whole thing.

Wait, Quick Questions!

Can I make Mediterranean baked feta eggs ahead?: I get this one a lot—honestly, the fresh-from-oven taste is best, but if you must, you can whip up the base (sautéed veg, feta, etc.) and pop the eggs in just before baking. Not, like, a day in advance though—eggs get weird.
What if my feta is super crumbly or dry?: No worries, just drizzle on an extra splash of olive oil; maybe use a softer cheese if you have it. Or leave it as is! It’s all edible—I’ve even made it with cheese odds and ends.
Can I make it dairy-free?: Someone asked me this last week—sure, try Violife or another plant-based feta substitute (I’ve heard it works, though I haven’t tried myself—if you do, drop me a line via this vegan feta guide).
This sounds a bit fancy, is it expensive to pull together?: Honestly? You can keep it budget-friendly with any feta and skip fancy add-ins. Eggs and cheese = affordable joy.
What’s with the random digression?: Oops, got carried away. Happens every time I talk food, sorry (not sorry).

P.S.—One last honest-to-goodness tip? Read the recipe once all the way through before you start. Not because you’re a rookie, but because I always forget the oven temperature and end up triple-checking. This blog inspired my first attempt. Happy cooking, mate!

Mediterranean Baked Feta Eggs: My Go-To Cozy Breakfast