Baked Feta Eggs – Creamy and Delicious
Creamy baked eggs with tangy feta, juicy tomatoes, garlic, and Mediterranean herbs. An easy, flavorful breakfast or brunch that's perfect with crusty bread.
Ingredients
- 8 large eggs
- 6 oz feta cheese crumbled or cut into small pieces
- 2 cups cherry tomatoes halved
- 2 cloves garlic minced
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp fresh basil chopped or torn
- 4 slices crusty bread for serving
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease an oven-safe baking dish with a little olive oil.
- Add the halved cherry tomatoes, feta cheese, and minced garlic to the baking dish. Drizzle with olive oil and sprinkle with oregano, red pepper flakes, black pepper, and a small amount of salt.
- Bake for 10–12 minutes, until the tomatoes soften and the feta becomes warm and creamy.
- Remove the dish from the oven. Make small wells in the tomato and feta mixture and carefully crack the eggs into them.
- Return the dish to the oven and bake for 7–10 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
- Remove from the oven and let the eggs rest for a minute or two. Garnish with fresh basil and additional red pepper flakes if desired.
- Serve immediately with warm crusty bread for dipping into the creamy feta, tomatoes, and egg yolks.
Notes
- For creamy yolks: Keep a close eye on the eggs during the final few minutes of baking. Remove them when the whites are set and the yolks are still slightly soft.
- For less spice: Reduce or omit the red pepper flakes.
- For extra flavor: Add fresh basil, parsley, or a small drizzle of extra-virgin olive oil just before serving.
- Serving idea: Serve with toasted sourdough, pita, or crusty artisan bread to scoop up the creamy feta and baked eggs.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the eggs and feta can become unpleasantly textured after thawing.
- Reheating: Reheat gently in the microwave or in a covered oven-safe dish until warmed through. Avoid overheating to prevent rubbery eggs.
Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 12 g
- Protein: 21 g
- Fat: 25 g
- Saturated Fat: 8 g
- Cholesterol: 385 mg
- Sodium: 650 mg
- Potassium: 400 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 900 IU
- Vitamin C: 20 mg
- Calcium: 250 mg
- Iron: 3 mg