Baked Feta Eggs Recipe

Introduction

Baked Feta Eggs is a flavorful and comforting dish that combines tangy feta, juicy cherry tomatoes, and creamy eggs baked to perfection. It’s an easy, impressive meal perfect for breakfast, brunch, or a light dinner served with crusty bread or pita.

Ingredients

• 2 pt. cherry tomatoes
• 1 (15-oz.) can white beans, drained and rinsed
• 1 shallot, cleaned and quartered lengthwise
• 1 tsp. dried oregano
• 1/4 cup halved Kalamata olives
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• 1 (8-oz.) block feta, drained
• 4 large eggs, at room temperature
• Basil, torn, for garnish
• Crusty bread or pita, for serving

Instructions

1. Step 1: Preheat oven to 400°. In a 12” baking dish or large skillet, combine cherry tomatoes, white beans, shallot, oregano, and Kalamata olives. Drizzle with ⅓ cup olive oil and season with kosher salt, freshly ground black pepper, and red pepper flakes to taste.
2. Step 2: Place the block of feta in the center of the tomato mixture. Drizzle the remaining tablespoon of olive oil over the feta and season it with black pepper and a pinch of red pepper flakes.
3. Step 3: Bake for 30 minutes, then remove from oven and stir gently to mix the melted feta evenly with the other ingredients.
4. Step 4: Return the skillet to the oven and bake for another 15 minutes. Remove the pan and reduce oven temperature to 375°.
5. Step 5: Stir the ingredients again, then create 4 wells in the mixture. Crack an egg into each well. Bake until the egg whites are set but the yolks remain runny, about 8 to 10 minutes.
6. Step 6: Season the eggs with salt and pepper. Garnish with torn basil leaves and serve immediately with crusty bread or pita for dipping.

Tips & Variations

• Use fresh herbs like thyme or oregano if you have them for a brighter flavor.
• Swap Kalamata olives for green olives or capers for a different briny touch.
• For firmer yolks, bake the eggs a few minutes longer.
• Add a sprinkle of smoked paprika for a subtle smoky note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the eggs. It’s best enjoyed fresh for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the tomato and feta mixture ahead, store it in the fridge, then add the eggs and bake just before serving to keep the eggs fresh and runny.

What can I serve with Baked Feta Eggs?

This dish pairs beautifully with crusty bread, pita, or even a simple green salad. The bread helps soak up the delicious sauce and runny egg yolks.

Baked Feta Eggs Recipe

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4.4 from 112 reviews

A delicious and vibrant baked feta eggs recipe featuring juicy cherry tomatoes, creamy feta cheese, white beans, and flavorful herbs, topped with perfectly baked eggs. This comforting Mediterranean-inspired dish is ideal for breakfast, brunch, or a light dinner, served with crusty bread or pita for dipping.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 53 minutes
• Total Time: 1 hour 3 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Beans

• 2 pt. cherry tomatoes
• 1 (15-oz.) can white beans, drained and rinsed
• 1 shallot, cleaned and quartered lengthwise

Seasonings and Oils

• 1 tsp. dried oregano
• 1/4 cup halved Kalamata olives
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes, to taste

Dairy and Eggs

• 1 (8-oz.) block feta, drained
• 4 large eggs, at room temperature

Garnish and Serving

• Basil, torn, for garnish
• Crusty bread or pita, for serving

Instructions

1. Preheat and Combine Ingredients: Preheat the oven to 400°F (204°C). In a 12-inch baking dish or large oven-safe skillet, combine the cherry tomatoes, white beans, shallot, dried oregano, and Kalamata olives. Drizzle with ⅓ cup of extra-virgin olive oil and season with kosher salt, freshly ground black pepper, and red pepper flakes to taste.
2. Add Feta Cheese: Place the block of feta in the center of the tomato mixture. Drizzle the remaining tablespoon of olive oil over the feta. Season the feta with freshly ground black pepper and a pinch of red pepper flakes.
3. First Bake: Bake the mixture for 30 minutes at 400°F. Remove from the oven and stir well until the feta melts and incorporates evenly with the tomatoes and beans.
4. Second Bake: Return the skillet to the oven and bake for an additional 15 minutes. Then remove from the oven and reduce the oven temperature to 375°F (190°C).
5. Add Eggs: Stir the mixture again to redistribute ingredients. Using a spoon, create four small wells in the mixture and carefully crack one egg into each well.
6. Final Bake: Bake at 375°F until the egg whites are set but the yolks remain runny, about 8 to 10 minutes.
7. Season and Serve: Season the eggs with additional salt and pepper as needed. Garnish with torn fresh basil leaves and serve immediately with crusty bread or pita for dipping.

Notes

• Use room temperature eggs for even cooking and better yolk texture.
• Adjust the red pepper flakes to your preferred spice level.
• For a firmer yolk, bake eggs a few minutes longer.
• This dish can be prepared in an oven-safe skillet or any similar baking dish.
• Allow the feta to drain well to avoid excess liquid in the dish.
• Serve with crusty bread or pita to soak up the flavorful sauce.

Keywords: baked feta eggs, Mediterranean breakfast, baked eggs with feta, cherry tomatoes and feta, brunch recipes, vegetarian breakfast