Mediterranean Baked Feta Eggs: Your New Favorite Comfort Dish Recipe
Mediterranean Baked Feta Eggs is a comforting and flavorful dish featuring creamy feta cheese baked with blistered cherry tomatoes, garlic, shallots, and perfectly cooked eggs. This easy oven-baked recipe combines bold Mediterranean flavors and is perfect for breakfast, brunch, or a light dinner served with warm pita or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Base
- 200 g Feta Cheese Block (feta in brine for best melting texture)
- 1 cup Cherry Tomatoes (choose ripe tomatoes for a flavor explosion)
- 2 cloves Garlic (minced)
- 1 small Shallot (finely chopped)
For the Eggs
- 3 large Eggs (room temperature for even cooking)
For Flavor
- 2 tablespoons Olive Oil (extra virgin recommended)
- 0.5 teaspoon Dried Oregano (substitute with fresh if needed)
- 0.25 teaspoon Crushed Red Pepper Flakes (adjust according to spice preference)
- Salt (to taste)
For Garnish
- Fresh Parsley or Basil (for garnish; can substitute with dill or cilantro)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Sauté Aromatics: Heat olive oil in an oven-safe skillet over medium heat. Add minced garlic and finely chopped shallots. Sauté for about 2-3 minutes until softened and fragrant, being careful not to burn the garlic.
- Cook Tomatoes: Add the cherry tomatoes to the skillet. Cook them until they blister and release their juicy flavors, about 5-7 minutes, stirring occasionally to prevent sticking.
- Season the Mixture: Stir in dried oregano, crushed red pepper flakes, and a pinch of salt. Let the flavors meld together by cooking briefly for another minute.
- Add Feta Cheese: Nestle chunks of the feta cheese into the tomato mixture evenly. Allow it to simmer on the stovetop for an additional 2 minutes so the feta softens and starts melting into the tomatoes.
- Prepare for Baking: Using a spoon, create small wells in the tomato and feta mixture. Carefully crack one egg into each well, ensuring egg whites don’t spread too much.
- Bake the Dish: Transfer the oven-safe skillet into the preheated oven. Bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny for a perfect texture.
- Rest and Garnish: Remove from the oven and let the dish rest for 2 minutes. Garnish with freshly chopped parsley or basil, and drizzle with a little more olive oil before serving.
- Serve: Serve hot with warm pita bread or crusty bread of your choice for dunking into the savory sauce and eggs.
Notes
- Serve hot and fresh for the best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, increase the crushed red pepper flakes to your preference.
- If you don’t have an oven-safe skillet, transfer the tomato and feta mixture to a baking dish before adding the eggs and baking.
- Fresh herbs such as dill or cilantro can be used in place of parsley or basil for variation.
Keywords: Mediterranean Baked Feta Eggs, baked eggs, feta cheese recipe, tomato and feta bake, easy breakfast recipe, brunch dish
