Mediterranean Baked Feta Eggs is a bright and tasty dish that brings together creamy baked feta, rich eggs, and a mix of fresh veggies like tomatoes, spinach, and olives. It’s all baked gently in the oven, letting the flavors mingle while the eggs set just right, making a simple yet special breakfast or brunch.
I love making this dish when I want something easy but a bit different from the usual scrambled eggs. The feta’s tangy creaminess combined with juicy tomatoes and a sprinkle of herbs makes every bite pop. I usually add a little crusty bread on the side to scoop up the melted cheese and runny yolks—that’s my favorite way to enjoy it!
It’s one of those recipes that feels fancy without any fuss, perfect for weekends or when friends come over. I’ve found it’s a real crowd-pleaser, and it’s so nice to have a dish that’s colorful, wholesome, and packed with Mediterranean flavors all in one pan.
Key Ingredients & Substitutions
Feta Cheese: Feta adds a salty, tangy creaminess. Look for a good-quality block for the best melt and texture. If you prefer less salt, try ricotta or goat cheese as a milder alternative.
Cherry Tomatoes: They add sweetness and juiciness. You can swap them with diced regular tomatoes or canned diced tomatoes if fresh are unavailable.
Spinach: Fresh spinach wilts nicely and balances the richness of feta and eggs. Baby kale or Swiss chard also work well if you want a heartier green.
Eggs: Use the freshest eggs possible. They bake well and create lovely, slightly runny yolks that mix with the creamy feta.
Olive Oil: A good olive oil brings Mediterranean flavor essential for sautéing veggies. Extra virgin is best for taste.
How Can I Bake the Eggs to Get Perfectly Set Whites and Runny Yolks?
Baking eggs without overcooking takes a bit of care. Here’s how to do it:
- Preheat your oven fully to ensure even cooking.
- Place eggs carefully on top of the vegetable-feta mix to avoid breaking yolks.
- Bake for about 12-15 minutes. Keep an eye after 12 minutes to check if whites are firm but yolks still jiggle slightly.
- If you want firmer yolks, add a couple of minutes, but don’t overbake or the eggs will dry out.
- Using an oven-safe shallow dish helps the eggs cook evenly.
With these tips, you’ll get beautifully set eggs that perfectly complement the creamy feta and roasted veggies.
Equipment You’ll Need
- Oven-safe skillet or baking dish – perfect for cooking veggies and baking eggs all in one pan.
- Spatula or wooden spoon – handy for sautéing onions, garlic, and spinach without scratching your pan.
- Measuring spoons – help you add the right amount of herbs and seasoning.
- Chef’s knife and cutting board – for chopping veggies and herbs quickly and safely.
- Oven mitts – to protect your hands when handling the hot skillet or dish.
Flavor Variations & Add-Ins
- Add diced bell peppers or zucchini for extra color and crunch; they roast well alongside tomatoes.
- Include chopped Kalamata olives for a briny kick that complements the feta.
- Swap feta for halloumi slices if you want a firmer cheese that browns nicely.
- Add cooked sausage or crumbled chorizo for a heartier, meatier version.
How to Make Mediterranean Baked Feta Eggs?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 block (about 7 oz) feta cheese, crumbled
- 4 large eggs
- ¼ cup fresh parsley, chopped (for garnish)
- Red chili flakes (optional, for heat)
- Toasted bread slices, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. All together, you should be ready to enjoy your Mediterranean Baked Feta Eggs in about 25 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet or baking dish over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for about 5 minutes until they soften and start releasing their juices. Mix in the chopped spinach and dried oregano, cooking for another 2 minutes or until the spinach wilts. Season with salt and pepper to taste.
2. Add Feta and Eggs:
Spread the sautéed vegetable mixture evenly in the skillet. Sprinkle the crumbled feta cheese over the top. Carefully crack four eggs on top of the mixture, spacing them evenly.
3. Bake and Serve:
Place the skillet in the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain nice and runny. If you prefer firmer yolks, bake a few minutes longer. Once done, remove from the oven and garnish with fresh chopped parsley and a sprinkle of red chili flakes if you like a little heat. Serve immediately with toasted bread slices for dipping and scooping.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out excess water before adding it to avoid a watery dish.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but note the eggs may firm up more when reheated.
Can I Make This Recipe Vegan or Dairy-Free?
To make it dairy-free, replace feta with a vegan cheese alternative that melts well. For a vegan version, substitute eggs with tofu scramble or chickpea flour batter, though baking times may vary.
What Are Some Good Side Dishes to Serve With This?
This dish pairs beautifully with crusty toasted bread, fresh salad, or roasted potatoes for a complete Mediterranean-inspired meal.
