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Baked Feta Eggs

A delightful main dish that combines creamy, savory feta cheese with perfectly baked eggs, creating an irresistible breakfast or brunch experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: Comfort Food, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g Feta Cheese, crumbled
  • 4 large Eggs
  • 2 tablespoons Olive Oil For drizzling
  • to taste Salt
  • to taste Pepper Freshly cracked preferred
  • 1 cup Cherry Tomatoes, halved
  • 2 tablespoons Fresh Herbs (such as thyme or basil), chopped

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In an oven-safe baking dish, drizzle olive oil and spread the crumbled feta evenly across the bottom.
  3. Scatter halved cherry tomatoes around the feta, creating a colorful, flavorful base.
  4. With a spoon, make small wells in the feta and tomato mixture, ensuring there’s enough space for the eggs.
  5. Gently crack an egg into each of the wells, being careful not to break the yolks. Season them lightly with salt and freshly cracked pepper.
  6. Place the baking dish in the oven and bake for about 20 minutes or until the egg whites are set, and the yolks are slightly runny or fully cooked based on your preference.
  7. Once baked, sprinkle chopped fresh herbs on top for a burst of freshness and aroma.
  8. Serve warm, preferably with crusty bread to soak up the creamy goodness.

Notes

For substitutions, goat cheese can be used instead of feta. Keep an eye on the eggs as they bake to avoid overcooking. Leftovers can be refrigerated for up to 3 days and reheated gently.