There’s a special kind of joy in a meal that brings the warmth of a Mediterranean holiday right to your kitchen, even on a chilly morning. This is the exact feeling our Mediterranean Baked Feta Eggs Recipe delivers. We invite you to set aside your usual breakfast routine and embrace this one-pan delight, which is brimming with glorious colours, robust flavours, and delightful textures. It’s a dish that feels wonderfully special, making it ideal for a relaxed weekend brunch, yet it’s so simple that you can treat yourself any day of the week. We’ve reimagined the popular baked feta trend for the morning, creating a savoury, hearty, and deeply satisfying meal. The salty, creamy feta melts into a rich, chunky sauce with sweet roasted tomatoes, fragrant herbs, and perfectly cooked eggs. Their golden, runny yolks are just begging to be soaked up with a piece of warm, crusty bread. Prepare to discover your new favourite way to eat eggs.

Why You’ll Love This Recipe

• A Symphony of Flavours: We think you’ll be captivated by the harmony of tastes. The briny, creamy baked feta melts into the sweet, concentrated flavour of roasted cherry tomatoes, all brought together with fragrant herbs and perfectly cooked eggs for a truly delightful experience.
• Effortless to Prepare: This is a genuine one-pan recipe, which means prep is a breeze and you won’t be left with a pile of washing up. You simply pop everything into a dish and let your oven work its magic, delivering an impressive meal in under half an hour.
• Nourishing and Wholesome: We believe in cooking with fresh, vibrant ingredients. This dish is brimming with goodness, offering plenty of protein from the eggs and feta, essential vitamins from the vegetables, and heart-healthy fats from a generous drizzle of olive oil.
• Endlessly Adaptable: Think of this recipe as a brilliant starting point. Feel free to make it your own by adding other ingredients you have on hand. A handful of fresh spinach, some sliced courgettes, or even chickpeas would be lovely additions.

Ingredients

For this delightful breakfast dish, we find that opting for high-quality, fresh ingredients really elevates the final result. Using a good block of Greek feta that has been stored in brine will provide the creamiest texture, and choosing ripe, sweet cherry tomatoes will help create a wonderfully rich and vibrant sauce. These straightforward elements combine to form something truly spectacular.

• 200g block of Greek feta cheese
• 400g cherry tomatoes, on the vine if possible
• 1 red bell pepper (capsicum), deseeded and roughly chopped
• 1 small red onion, cut into wedges
• 75g Kalamata olives, pitted
• 3 cloves garlic, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes (optional, adjust to taste)
• 4 large free-range eggs
• Freshly ground black pepper
• A small handful of fresh flat-leaf parsley or dill, roughly chopped
• Crusty bread or warm pitta, to serve

Instructions

Follow these straightforward steps to achieve a flawless pan of baked feta eggs. Our key piece of advice is to keep a close eye on the eggs during their final few minutes in the oven—you’re aiming for perfectly set whites and gloriously runny yolks, ideal for dipping!

1. Preheat and Prepare: To begin, set your oven to preheat at 200°C (180°C Fan/Gas Mark 6). Select a medium-sized, ovenproof dish or skillet; a 9×9 inch dish or a 10-inch cast iron skillet is ideal.
2. Combine the Vegetables: Place the cherry tomatoes, chopped red pepper, onion wedges, sliced garlic, and Kalamata olives into your chosen dish. Drizzle over 2 tablespoons of olive oil, and then add the dried oregano, chilli flakes (if you’re using them), and a good twist of black pepper. Give it all a good toss to ensure the vegetables are well-coated.
3. Add the Feta: Clear a little space in the middle of the vegetables and place the block of feta right in the centre. Drizzle the last tablespoon of olive oil over the top of the cheese.
4. First Bake: Put the dish into your hot oven and let it bake for 15-20 minutes. You’ll know it’s ready when the tomatoes have burst and look jammy, the other vegetables are tender, and the feta has become wonderfully soft.
5. Create the Sauce: Carefully take the dish out of the oven. With the back of a spoon or fork, gently mash the softened feta and stir it through the burst tomatoes and roasted veg. Mix everything until you have a chunky, creamy sauce, then spread it out evenly.
6. Make Wells for the Eggs: Use your spoon to make four small indentations in the feta and vegetable mixture. These will be cosy little nests for your eggs.
7. Crack in the Eggs: Gently crack one egg into each of the four wells you’ve just made, being careful not to break the yolks.
8. Final Bake: Place the dish back in the oven to bake for a further 5-8 minutes. The cooking time will vary depending on your preference for egg consistency. For soft, runny yolks, 5-6 minutes should be perfect, or until the whites are just opaque. For a firmer yolk, leave it in a bit longer.
9. Garnish and Serve: As soon as the eggs are cooked to your liking, remove the dish from the oven. Allow it to rest for a moment before sprinkling generously with fresh parsley or dill. Serve immediately with slices of warm, crusty bread or pitta, perfect for dipping into the rich sauce and runny yolks. This truly captures the essence of a perfect Mediterranean breakfast. If you are seeking another comforting and simple meal for later, why not give our amazing Cheeseburger Lasagna Recipe a try?

Frequently Asked Questions

And there you have it—a wonderfully simple yet elegant dish that we’re sure will become a staple in your home. This Mediterranean Baked Feta Eggs recipe is more than just food; it’s a feeling of comfort and warmth, perfect for a leisurely weekend brunch when you fancy something special without the effort. We believe it’s a fantastic way to begin any day. If this has whetted your appetite for more simple yet flavourful meals, we think you’ll adore our Bacon Brown Sugar Chicken Tenders for an easy weeknight dinner. We’re excited for you to give this a go and would love to hear your thoughts in the comments!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g block of Greek feta cheese
• 400g cherry tomatoes, on the vine if possible
• 1 red bell pepper (capsicum), deseeded and roughly chopped
• 1 small red onion, cut into wedges
• 75g Kalamata olives, pitted
• 3 cloves garlic, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes (optional, adjust to taste)
• 4 large free-range eggs
• Freshly ground black pepper
• A small handful of fresh flat-leaf parsley or dill, roughly chopped
• Crusty bread or warm pitta, to serve

Instructions

1. Preheat and Prepare: To begin, set your oven to preheat at 200°C (180°C Fan/Gas Mark 6). Select a medium-sized, ovenproof dish or skillet; a 9×9 inch dish or a 10-inch cast iron skillet is ideal.
2. Combine the Vegetables: Place the cherry tomatoes, chopped red pepper, onion wedges, sliced garlic, and Kalamata olives into your chosen dish. Drizzle over 2 tablespoons of olive oil, and then add the dried oregano, chilli flakes (if you’re using them), and a good twist of black pepper. Give it all a good toss to ensure the vegetables are well-coated.
3. Add the Feta: Clear a little space in the middle of the vegetables and place the block of feta right in the centre. Drizzle the last tablespoon of olive oil over the top of the cheese.
4. First Bake: Put the dish into your hot oven and let it bake for 15-20 minutes. You’ll know it’s ready when the tomatoes have burst and look jammy, the other vegetables are tender, and the feta has become wonderfully soft.
5. Create the Sauce: Carefully take the dish out of the oven. With the back of a spoon or fork, gently mash the softened feta and stir it through the burst tomatoes and roasted veg. Mix everything until you have a chunky, creamy sauce, then spread it out evenly.
6. Make Wells for the Eggs: Use your spoon to make four small indentations in the feta and vegetable mixture. These will be cosy little nests for your eggs.
7. Crack in the Eggs: Gently crack one egg into each of the four wells you’ve just made, being careful not to break the yolks.
8. Final Bake: Place the dish back in the oven to bake for a further 5-8 minutes. The cooking time will vary depending on your preference for egg consistency. For soft, runny yolks, 5-6 minutes should be perfect, or until the whites are just opaque. For a firmer yolk, leave it in a bit longer.
9. Garnish and Serve: As soon as the eggs are cooked to your liking, remove the dish from the oven. Allow it to rest for a moment before sprinkling generously with fresh parsley or dill. Serve immediately with slices of warm, crusty bread or pitta, perfect for dipping into the rich sauce and runny yolks. This truly captures the essence of a perfect Mediterranean breakfast. If you are seeking another comforting and simple meal for later, why not give our amazing Cheeseburger Lasagna Recipe a try?

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