Sundays in our house used to mean cinnamon toast and cartoons. These days, it’s all about Mediterranean baked feta eggs. The kind where cherry tomatoes burst in the oven, feta gets melty and golden, and the whole thing smells like a little Greek café. This Mediterranean baked feta eggs recipe brings that feeling home — one cozy ramekin at a time.
Table of Contents
Why You’ll Love These Mediterranean Baked Feta Eggs
Here’s what makes Mediterranean baked feta eggs my weekend hero. It’s fast. Like, 10 minutes of prep fast. These savory eggs are also packed with protein, healthy fats, and fresh veggies — but taste like comfort food. You don’t need a culinary degree, either. Just a dish, a spoon, and a hot oven.
I’ve made Mediterranean baked feta eggs for sleepy brunches, meal prep Mondays, and even solo dinners when I didn’t feel like “real” cooking. They always hit the spot.
- Fast and low-effort
- Super flavorful and filling
- Naturally gluten-free
- Great for guests (or just yourself)
Mediterranean Baked Feta Eggs (Easy, Savory & Perfect for Brunch!)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean
Description
A cozy Mediterranean-inspired dish featuring baked feta, juicy tomatoes, herbs, and perfectly set eggs. Ideal for brunch, lunch, or meal prep.
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 oz feta cheese (block style)
4 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp dried thyme
½ tsp ground black pepper
½ tsp red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional: fresh basil, chives, or za’atar
Instructions
1. Preheat oven to 400°F (200°C).
2. In ramekins or a baking dish, layer tomatoes, peppers, onion, garlic, and feta. Drizzle with olive oil.
3. Sprinkle with oregano, thyme, salt, pepper, and red pepper flakes. Bake for 25 minutes.
4. Remove and stir gently. Add spinach and stir in until wilted.
5. Create 4 small wells in the veggie mixture. Crack one egg into each.
6. Return to oven and bake for 10 minutes, or until eggs are set to your liking.
7. Remove from oven, garnish with herbs or za’atar, and serve warm.
Notes
Use ramekins on a baking sheet to catch spills.
Try goat cheese or Boursin as a substitute for feta.
Add olives or sun-dried tomatoes for extra flavor.
Pairs beautifully with warm pita or crusty sourdough.
Nutrition
- Serving Size: 1
- Calories: 373
- Sugar: 6g
- Sodium: 1131mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 236mg
Ingredients You’ll Need
Let’s get straight to what you’ll need for Mediterranean baked feta eggs:
Base veggies:
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves garlic, minced
Core flavors:
- 8 oz block feta cheese
- 4 tbsp olive oil
- 4 large eggs
Seasonings:
- 1 tsp oregano
- 1 tsp sea salt
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp red pepper flakes
Greens & toppings:
- 1 cup chopped baby spinach
- Optional: fresh basil, chives, or za’atar
Ingredient Notes
For Mediterranean baked feta eggs, using a block of feta gives the best texture. No feta? Goat cheese or Boursin works fine. I’ve even used canned tomatoes in a pinch — just drain them first. And always go with good olive oil — it really matters here.
How to Make Baked Feta Eggs (Step-by-Step)
- Preheat oven to 400°F.
Start here so it’s ready when you are. - Roast veggies and feta.
In ramekins or a baking dish, layer tomatoes, peppers, onion, garlic, and feta. Drizzle with olive oil. Sprinkle with oregano, thyme, salt, pepper, and red pepper flakes. Bake for 25 minutes. - Add greens and eggs.
Pull out and stir gently. Add spinach and mix until wilted. Create wells and crack in the eggs. - Bake again.
Return to oven for 10 minutes or until eggs are set just right. I like mine a little jammy. - Finish and serve.
Top your Mediterranean baked feta eggs with fresh herbs or a pinch of za’atar. Serve warm with toast or pita — or nothing at all.
Tips for Perfect Mediterranean Baked Feta Eggs
- Always preheat. Don’t skip it.
- Watch the eggs after 8 minutes for soft yolks.
- Use ramekins on a baking sheet — no spills.
- Crumble the feta if you prefer it more spread out.
Variations & Substitutions
Mediterranean baked feta eggs are flexible. Here’s how I switch it up:
- Use goat cheese or Boursin for a mellow vibe
- Add olives, sun-dried tomatoes, or roasted garlic
- Replace spinach with kale or arugula
- Add harissa or chili paste for heat lovers
How to Store & Reheat
I often make extra Mediterranean baked feta eggs because they reheat well.
- Store in the fridge for up to 3 days
- Reheat in oven at 300°F or microwave in short bursts
- Eat straight cold from the fridge — still delicious
FAQ
What are Mediterranean baked feta eggs?
They’re a baked dish with eggs, feta cheese, and fresh veggies like tomatoes and peppers — all seasoned with classic Mediterranean herbs.
How do you make baked feta eggs Mediterranean style?
You roast tomatoes, peppers, onion, and garlic with olive oil and feta, then add spinach and eggs. That’s what makes Mediterranean baked feta eggs so special.
Can I bake eggs with feta cheese in the oven?
Yes! Mediterranean baked feta eggs do exactly that — bake until the feta softens and the eggs set beautifully.
What Mediterranean ingredients go well with baked feta and eggs?
Tomatoes, garlic, olive oil, red onion, fresh herbs, spinach, olives, and of course — creamy feta.
More Mediterranean Breakfast Recipes
Want more breakfast ideas with that Mediterranean flair?
Check out these crispy spinach and feta quesadillas for a Greek-inspired twist — they’re my weekday favorite.
Or try this baked feta pasta with chicken that’s rich and tangy when you’re craving more comfort.
Don’t miss the smoked salmon cucumber salad jar as a fresh Mediterranean side — it’s light, refreshing, and great with baked eggs.