Get ready to wake up on the sunny side with Mediterranean Baked Feta Eggs—a vibrant, flavor-packed breakfast that brings together briny feta, juicy tomatoes, tender greens, and perfectly baked eggs. This dish is inspired by the lively flavors and colors of the Mediterranean, making every bite feel like a mini-escape. Whether you’re whipping it up for a leisurely weekend brunch or a quick weekday breakfast, Mediterranean Baked Feta Eggs is the ultimate feel-good meal that’s sure to win over anyone who loves bold flavors and easy, wholesome cooking.
Ingredients You’ll Need
There’s a certain magic to using a handful of fresh, carefully chosen ingredients—each one adds something special to the overall taste, texture, or appearance of Mediterranean Baked Feta Eggs. Let’s take a look at what you’ll need to create this sunshine-in-a-skillet meal:
- Eggs: The star of the show, providing protein and richness with those luscious runny yolks.
- Feta cheese: Brings a salty, tangy kick that beautifully complements the other flavors.
- Cherry tomatoes: Their sweet acidity balances the richness of the eggs and cheese—plus, they add gorgeous color.
- Red onion: Adds a gentle crunch and a hint of sharp sweetness once sautéed.
- Fresh spinach or kale: For a pop of green and a subtle earthy flavor that rounds out the dish.
- Olive oil: Infuses everything with that unmistakable Mediterranean aroma and keeps things from sticking.
- Garlic: A quick sizzle brings out its aromatic, savory depth—totally irresistible.
- Dried oregano: This herb lifts the entire dish with its rustic, savory fragrance.
- Red pepper flakes (optional): A pinch will add gentle heat for those who like a touch of spice.
- Salt and black pepper: Essential for tuning the flavors just right.
- Fresh parsley or basil: A sprinkle on top brings it all together with freshness and color.
How to Make Mediterranean Baked Feta Eggs
Step 1: Preheat and Prep
Start by preheating your oven to 375°F. Gather all your ingredients, chop your veggies, and get ready to build flavors right in your skillet or baking dish—no need for anything fancy!
Step 2: Sauté the Aromatics
Heat the olive oil in a medium oven-safe skillet over medium heat. Toss in your red onion and cook for a quick 2–3 minutes until it softens and becomes fragrant. Add the garlic and give it 30 seconds—just enough to get that tempting aroma going without burning.
Step 3: Add Tomatoes and Greens
Stir in the cherry tomatoes and your choice of spinach or kale. Sauté for another 2–3 minutes until the greens wilt and the tomatoes soften, releasing their bright juices into the mix.
Step 4: Season, Sprinkle, and Stir
Take the skillet off the heat. Sprinkle in the dried oregano, a pinch of red pepper flakes if you like a little tingle, and season to taste with salt and black pepper. Crumble in the feta cheese, giving it a gentle stir so those savory crumbles are tucked in everywhere.
Step 5: Add the Eggs and Bake
Create four small wells in the veggie-feta mixture and crack an egg into each spot. Transfer the skillet to the oven and bake for 10–12 minutes, just until the egg whites are set but the yolks are still gloriously runny. Keep a close eye—you want that perfect jammy texture!
Step 6: Garnish Generously
Once the Mediterranean Baked Feta Eggs are perfectly set, pull them from the oven and immediately shower with fresh parsley or basil. This final touch adds brightness and an inviting aroma that will have everyone at the table leaning in for a closer look.
How to Serve Mediterranean Baked Feta Eggs
Garnishes
Don’t skip the finishing flourish! A sprinkle of fresh parsley or basil not only livens up the plate with color but also delivers a burst of garden-fresh flavor. Add a few extra crumbles of feta if you’re a true fan, or a swirl of olive oil for extra richness.
Side Dishes
Mediterranean Baked Feta Eggs practically beg for something to scoop them up. Serve with thick slices of crusty bread or warm pita to soak up all those savory juices and creamy yolks. If you love a crunchy salad in the morning, a simple cucumber and tomato salad with lemon is a perfect match.
Creative Ways to Present
If you’re hosting, try baking the eggs in individual ramekins for a personalized touch. Want to go bold? Top with a dollop of Greek yogurt and a dash of za’atar for a flavor twist. The vibrant look and easy serving make this dish a real centerpiece, whether it’s brunch for two or a holiday spread.
Make Ahead and Storage
Storing Leftovers
Leftovers of Mediterranean Baked Feta Eggs can be cooled and stored in an airtight container in the refrigerator for up to two days. The flavors mellow and mingle beautifully, making your next meal just as delicious as the first.
Freezing
While eggs typically don’t freeze well once baked, you can prep the veggie and feta base ahead and freeze that for up to one month. When ready, just heat the mixture, add fresh eggs, and bake as directed for a near-instant breakfast treat.
Reheating
To reheat, simply pop a serving into a 325°F oven for about 8–10 minutes, or microwave on medium power for 45–60 seconds. If you like your yolks softer, keep a close eye to avoid overcooking while reheating.
FAQs
Can I use a different cheese instead of feta?
Absolutely! While feta gives Mediterranean Baked Feta Eggs that signature tangy flavor, you can swap in goat cheese, ricotta salata, or even a sprinkle of grated parmesan for something uniquely yours.
What greens work best for this recipe?
Fresh spinach is classic, but kale, arugula, or Swiss chard all work beautifully. Just be sure to chop heartier greens finely so they wilt evenly with the other veggies.
How do I ensure my eggs don’t overcook?
Keep a close eye during the final baking minutes—pull the dish from the oven as soon as the whites are opaque but the yolks still have a wobble. If you like firmer yolks, add an extra minute or two.
Is this recipe gluten-free?
Yes, Mediterranean Baked Feta Eggs are naturally gluten-free. If you’re adding bread for dipping, be sure to choose a gluten-free option if needed.
Can I make this dish vegan?
While the classic recipe is centered around eggs and feta, you can create a vegan version by swapping in plant-based feta and using sliced firm tofu instead of eggs, baking until heated through and golden on top.
Final Thoughts
There’s just something special about sharing a skillet of Mediterranean Baked Feta Eggs with the people you love. It’s hearty, vibrant, and almost impossibly easy—perfect for those mornings when you want something delicious but uncomplicated. Give this recipe a try, and bring a bit of Mediterranean sunshine right to your table!
Print
Mediterranean Baked Feta Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Description
Mediterranean Baked Feta Eggs is a flavorful and nutritious breakfast dish that combines the richness of eggs with the tanginess of feta cheese and the freshness of cherry tomatoes and greens. This easy-to-make baked dish is perfect for a leisurely weekend brunch or a quick weekday breakfast.
Ingredients
Eggs:
- 4 large eggs
Baked Feta Mixture:
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh spinach or kale
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Cook red onion until softened, then add garlic and cook briefly.
- Add Vegetables: Stir in cherry tomatoes and spinach, cooking until wilted. Season with oregano, red pepper flakes, salt, and pepper.
- Prepare the Dish: Crumble feta over the mixture and create wells for the eggs. Crack an egg into each well.
- Bake: Bake for 10–12 minutes until the egg whites are set but yolks are slightly runny.
- Garnish and Serve: Remove from oven, garnish with parsley or basil, and serve hot.
Notes
- Serve with crusty bread or warm pita.
- Substitute kale with arugula or omit greens based on preference.
- Adjust baking time for desired yolk consistency.
Nutrition
- Serving Size: 2 eggs with veggies
- Calories: 280
- Sugar: 4g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
