Mediterranean Baked Feta Eggs That Come Together in 25 Minutes (No, Really)
Creamy baked feta melts into a salty custard while cherry tomatoes burst into a jammy sauce, all in one pan. Perfectly set eggs finish the dish in under 30 minutes. Serve with crusty bread for dipping.
Equipment
- 10-inch Cast Iron Skillet
- Small Baking Dish
- Cutting Board
- Chef's Knife
- Spoon
Ingredients
Produce
- 1 pint cherry or grape tomatoes
- 1/2 medium red onion, thinly sliced
- 2 cloves garlic, thinly sliced
Pantry & Spices
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 3-4 tbsp good olive oil
Feta & Eggs
- 5-6 oz block feta cheese (in brine preferred)
- 4 large eggs, room temperature preferred
For Serving
- Fresh herbs (oregano, dill, or parsley)
- Crusty bread, pita, or warm tortillas
Instructions
- Preheat the oven to 400°F. Place the block feta in the center of your baking dish or 10-inch cast iron skillet. Scatter the cherry tomatoes, sliced red onion, and garlic slices around it.
- Drizzle everything with the olive oil, then sprinkle the oregano, red pepper flakes, and a pinch of salt and pepper over the tomatoes and onions. Toss gently to coat.
- Transfer the dish to the oven and bake for 15 minutes. The feta should be soft and starting to brown at the edges. The tomatoes will be bursting and releasing their juices.
- Remove the dish from the oven. Using a spoon, gently crush the feta into the tomato mixture — leave some chunks for texture. Form 4 small wells. Crack an egg into each well, being careful not to break the yolks.
- Return to the oven and bake another 10-12 minutes for runny yolks, 12-14 minutes for medium-set yolks. The whites should be set and opaque. Start checking at 10 minutes.
- Remove from the oven and let rest 2 minutes. Sprinkle with fresh herbs, a crack of black pepper, and flaky salt if desired. Serve immediately with crusty bread for dipping.
Notes
Key Tips: Use block feta, not crumbles — it melts into a creamy sauce. Don't skip salting the tomatoes; that pinch pulls out moisture for the braising liquid. Check eggs early at 10 minutes; carryover cooking finishes them. Let the dish rest 2 minutes before serving.
Make Ahead: Sunday night, slice onion and halve tomatoes, store in container. Measure oil and spices. On busy nights, just assemble and bake.
Swaps: Add a handful of fresh spinach after first bake. Toss in Kalamata olives or capers for brininess. Add canned chickpeas for more substance. For spicy version, add diced jalapeño or use hot honey.
Storage: Leftovers keep in fridge up to 2 days. Reheat in low oven (300°F) 5-7 min or in skillet with a splash of water. Not recommended for freezing.