Baked Feta Eggs Dish (Printer View)

Mediterranean baked feta with eggs, cherry tomatoes, and fresh herbs for a savory morning meal.

# What you'll need:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 oz baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# Method:

01 - Set the oven to 400°F and prepare a medium ovenproof dish.
02 - Place the feta block in the center of the dish, then arrange cherry tomatoes, red onion, and minced garlic around it.
03 - Drizzle olive oil over the feta and vegetables, and season with dried oregano, chili flakes if using, salt, and freshly ground black pepper.
04 - Bake in the preheated oven for 15 minutes until the tomatoes burst and the feta softens.
05 - Remove the dish from the oven and gently stir baby spinach into the hot tomato mixture to wilt.
06 - Create four wells in the vegetable mixture and carefully crack one egg into each well.
07 - Return the dish to the oven and bake for 5-8 minutes, until egg whites are set but yolks remain runny.
08 - Sprinkle freshly chopped basil or parsley over the top and serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It transforms ordinary ingredients into something that tastes like a tiny vacation
  • You can prep everything in ten minutes then forget about it while the oven does the work
  • The runny yolks create an instant sauce when you tear through them with crusty bread
02 -
  • The eggs continue cooking after you pull them from the oven, so take them out when the whites look slightly underdone rather than waiting for them to be completely firm
  • If your feta comes in brine, pat it dry before baking so it roasts instead of steaming in the dish
  • Serving this straight from the oven is crucial because the yolks thicken quickly and you lose that magical sauce consistency
03 -
  • If your tomatoes are particularly large, cut them into quarters instead of halves so they cook down faster
  • Position your oven rack in the upper third of the oven to get those gorgeous brown spots on the feta and onions
  • Warm your serving plates in the oven for a few minutes while the dish finishes baking so everything stays hot longer
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