Baked Feta Eggs: My Go-To Savory Breakfast Fix
Alright, so let’s talk about baked feta eggs. Honestly, I stumbled onto this recipe on a sleepy Sunday morning when I had a hodgepodge of stuff in the fridge—sound familiar? I remembered seeing those viral baked feta pasta recipes (who hasn’t at this point?) and thought: What if you invited eggs to that party? Long story short: That little experiment turned into my go-to plan for lazy breakfasts, or even those ‘I guess we’re calling this lunch’ days. And the best part? My partner calls it “eggs that taste like vacation,” so, not to brag but, that’s high praise from a guy who thinks cereal is a meal. Anyway, sometimes I play music while it bakes, sometimes I just stare at the oven. Both seem to help.
Why You’ll Totally Love This (At Least, I Do!)
I make this when I’m in the mood for breakfast but can’t deal with 100 dishes (seriously, my sink is never empty). There’s one pan, which means less washing, and it feels way fancier than the effort you put in. My family goes a bit wild for this because it has that creamy-salty feta bite, and the eggs stay all jammy in the middles. And, okay, confession: I used to think tomatoes didn’t belong at breakfast but this proved me wrong—plus you can sneak in greens if you’re feeling responsible that day. There’s been the odd moment where the feta browned a bit too much, but honestly? It’s still great. (I just call it “extra caramelized” so no one asks questions!)
What You’ll Need (And What I Swapped in Once or Twice)
- Block of feta cheese (I’ve used crumbled in a pinch—just clump it together so it doesn’t dry out. Grandma swears by Greek, but the supermarket stuff tastes just fine)
- 2-3 eggs (or more if you want to bulk it up—depends how many you’re feeding, obviously)
- Handful of cherry tomatoes, halved (I sometimes go with regular tomatoes—just chop ‘em small, or sun-dried tomatoes if you’re feeling cheffy)
- Glug of olive oil (but hey, canola or sunflower will get the job done if that’s what you’ve got; I tried coconut oil once, which…was weird)
- Pinch of dried oregano or Italian herbs (honestly, use whatever lonely dried herbs are lurking in your cupboard)
- Freshly cracked black pepper
- Optional: spinach, arugula, or really any greens you want to sneak in (leftover roast veggies also good!)
- Crusty bread or pita for dunking (store-bought naan works wonders too)
How I Actually Cook It (with some honest commentary)
- Preheat your oven to about 190°C (375°F). Or thereabouts; it doesn’t have to be perfect—I’ve forgotten preheating before and just chucked it in cold, it still works (just needs a couple more minutes).
- Grab a small baking dish or cast iron skillet and plop the feta block right in the middle. Drizzle with olive oil, just enough so it glistens and you feel like a Mediterranean chef for a second.
- Toss your cherry tomatoes around the feta, maybe add your greens if you’re using any (they shrink a surprising amount, so don’t be shy).
- Sprinkle oregano (or those mystery herbs), plus plenty of black pepper. Salt? There’s already plenty in the feta, though if you’re a salt fiend like my sister, go wild.
- Bake this for 12-15 minutes or so—enough for the tomatoes to blister and feta to soften. Resist the urge to poke at it too much! (This is usually where I wander off and forget what I’m waiting for.)
- Carefully pull it out, then make little wells in the tomatoes or in the feta – wherever there’s space. Crack the eggs right into those spots. This is where I usually sneak a taste of the feta, chef’s privilege and all that.
- Back in the oven for another 7-12, until the whites are set but yolks still look soft. Don’t sweat if the timing’s not exact, just jiggle the pan to check (seriously, don’t overthink it).
- Let it cool for a hellish minute or two—scalding feta is nobody’s friend. Then raid the bread stash, serve, and try not to burn your tongue (like me, basically every time).
Lived-and-Learned Notes (aka: Stuff I Wish I’d Known)
- If you use pre-crumbled feta, douse it with a bit more oil or it goes kind of chalky
- Cherry tomatoes = less watery than big ones (though…actually, bigger ones give a nice saucey vibe, so your call)
- Keep an eye on the eggs in the last couple minutes; oven hot spots are sneaky, so sometimes one is done way before the others
- I swear this tastes better the next day, reheated for lunch—but, uh, that only happens sometimes, because leftovers disappear fast
Experiments I’ve Tried (Some Good, Some…Not So Much)
- Added some sliced chorizo—totally ace if you want it heartier
- Used goat cheese once instead of feta—y’know, it was ok but kinda too tangy for me. Maybe I’ll try a blend next time?
- Mixed in chopped olives for a briny hit. That worked surprisingly well
- Tried tofu for a dairy-free version—it didn’t melt or brown, just sat there looking confused. Wouldn’t really recommend unless you love tofu texture
What If I Don’t Have a Fancy Dish?
You can honestly just use any small ovenproof pan, or even a Pyrex loaf tin (did that when everything else was in the dishwasher—it works, just a bit awkward getting the portions out). Or foil, actually, if you’re really desperate—just double up so it doesn’t leak. Don’t sweat the small stuff.
Storing the Leftovers (As If…)
If, by some miracle, you have extra, just shove them into a container and into the fridge—for maybe 2 days. It reheats in the microwave just fine, but here’s the thing: I don’t think I’ve ever actually seen it last that long! Someone always comes sniffing around for “just a bite.”
How I Like To Serve (Bread Required, Obviously)
I usually dig right in with thick slices of seedy toast, almost as if it’s a dip. Sometimes we cut it into generous hunks and have it with a simple salad, if I’m feeling like a fancy cafe chef (doesn’t happen often). On cold mornings, though, just straight from the pan. My brother swears by hot sauce on the side—I think he just likes seeing me grimace.
Little Lessons (Learned the Toasty Way)
- I once tried adding the eggs super early; they overcooked and got that weird rubbery thing. Slow down for the eggs, trust me, I paid for that mistake.
- Don’t forget to oil the sides of the dish a bit—or you’ll be soaking it later and cursing yourself (guilty…many, many times).
- If you use too much bread, you’ll end up fighting for the last bite. Though maybe that’s not a bad thing—keeps breakfast exciting!
Real Questions Folks Ask Me (Yes, More Than Once)
- Can I use low-fat feta? Sure, but, er, it goes less melty and more crumbly. I mean, still good, but a totally different vibe.
- What if I want it spicy? Absolutely, throw some red pepper flakes or a drizzle of chili oil over the top before baking! I even found a good one at The Greek Foodie (she does a hot honey version that’s wild).
- Don’t have feta, but have halloumi? Hmm, better grilled than baked like this, but if you’re feeling adventurous, why not? Let me know if it actually melts though…
- Can I prep anything in advance? Not much, but you can halve your tomatoes and crumble the cheese the night before if you want to save a little time.
- Is this just like shakshuka? Well, not really, no. Though now that you mention it, I guess you could add a bit of cumin and pepped-up sauce and get closer? Check out Serious Eats’ shakshuka recipe for the proper thing.
So, there you go. Quick, cheesy, and—unless you count the pan—pretty much fuss-free. Next time you’ve got eggs and feta, you know what to do. (Apologies in advance if you catch yourself eating it cold out of the fridge. It happens.)
Oh, and if you end up inventing your own twist—especially anything involving bacon—shoot me a message. Can never have too many breakfast ideas, right?
Ingredients
- 4 large eggs
- 150 g feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease a small baking dish with olive oil.
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2Add the crumbled feta cheese evenly to the baking dish. Scatter the cherry tomato halves over the feta.
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3Drizzle the extra virgin olive oil over the feta and tomatoes. Sprinkle with dried oregano, salt, black pepper, and crushed red pepper flakes if using.
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4Place the dish in the oven and bake for 10 minutes, until the feta softens and tomatoes begin to blister.
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5Remove the dish from the oven. Make four small wells in the feta mixture and crack an egg into each well.
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6Return to the oven and bake for another 8-10 minutes, or until the eggs are set to your liking. Garnish with fresh parsley and serve hot with crusty bread.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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