Easy Baked Feta Eggs Recipe

Imagine a skillet of cozy: warm tomatoes collapsing in olive oil, a hunky block of feta going all melty and salty, and a couple of eggs baked until the whites just set and the yolks stay golden and runny. That’s this—an easy, no-stress pan of baked feta eggs you can scoop straight onto toast and feel like a genius. It’s fast, it’s pantry-friendly, and it always looks fancier than the five minutes I spent cleaning the counter before serving it.

My husband is absolutely feral for this. I’ll be grating garlic and he’s already hovering with a slice of toast, “just checking the seasoning.” The kids call it “dippy eggs,” and there’s a whole ceremony with toast soldiers. On Sunday mornings, I toss everything in a little dish, slide it into the oven, and by the time the coffee’s ready, breakfast is on the table. If there are leftovers (lol, there aren’t), he wraps them in a warm tortilla and calls it lunch. This is one of those recipes that makes you feel like you’ve got your life together… even if you’re serving it in pajamas at 11:07 a.m.

How to Make It

Preheat your oven to 425°F because we want those tomatoes to blister fast. Grab a small baking dish—like, something that snugly fits a block of feta with a tomato crowd around it. Toss in a cup of cherry tomatoes, a glug of olive oil, a grated garlic clove, and a sprinkle of chili flakes. Nestle the feta block right in the middle and drizzle just the tiniest bit of honey over the top if you like that salty-sweet situation. Slide it in for about 10–12 minutes, until the tomatoes are slouchy and the feta is soft at the corners.

Pull the dish out and use a spoon to nudge little wells in the tomatoes. Crack in 2–3 eggs (2 for fewer folks, 3 if you’re hungry-hungry). Salt very lightly—feta’s already doing the heavy lifting—and add lots of black pepper. Back into the oven for 6–8 minutes, depending on how runny you like your yolks. If you want a touch of bronze on top, broil for 30–60 seconds, but don’t wander off to fold laundry—it goes fast.

Finish with something green (dill, parsley, or oregano), a whisper of lemon zest if you’ve got it, and maybe another drizzle of oil. Serve immediately with toasted bread and scoop the feta into the tomato juices so it gets saucy and spreadable. Serves 2 with toast, or 1 very enthusiastically.

✔Ingredient Notes

– Feta: Block feta melts creamier than pre-crumbled (which has anti-caking stuff), so go block if you can. Sheep’s milk feta = tangier and dreamier. Pat it dry if it’s super briny.
– Eggs: Large eggs, room temp if possible so they don’t shock the pan. Whites should be set; a little jiggle is okay—they’ll finish as the dish cools.
– Cherry Tomatoes: They burst fast and stay sweet. No cherry tomatoes? Use a cup of canned diced or crushed—drain a little so it’s not soupy.
– Olive Oil: Be generous. It helps blister the tomatoes and gives you that silky sauce for dunking. Butter works too (hello, luscious).
– Chili Flakes: Totally optional. Aleppo pepper is lovely for gentle heat; smoked paprika if you’re spice-shy.
– Garlic: Grated = more flavor. Tuck it under the tomatoes so it doesn’t scorch. Burnt garlic is a vibe… a bad one.
– Herbs & Extras: Dill is classic; parsley, basil, or oregano slap. Lemon zest at the end brightens everything. Honey? It’s that little sweet wink that makes the feta pop.

✔Recipe Steps

1. Preheat oven to 425°F and lightly oil a small baking dish.
2. Toss tomatoes with olive oil, garlic, chili flakes, and a pinch of salt.
3. Nestle the feta block in the center; drizzle with a touch of honey if using.
4. Roast 10–12 minutes until tomatoes blister and feta softens.
5. Make small wells and crack in 2–3 eggs; season lightly with salt and pepper.
6. Bake 6–8 minutes until whites set; broil 30–60 seconds if desired; finish with herbs and lemon zest.

What to Serve It With

– Toasted sourdough, pita, naan, or a tortilla if that’s what you’ve got.
– A quick arugula salad with lemon and olive oil.
– Sliced avocado and cucumber for cool, crunchy things.
– Crispy potatoes or hash browns if you’re making it brunchy.
– Olives on the side for extra briny moments. Hot sauce if you like chaos.

✔Tips & Mistakes

– Use a snug dish so the tomatoes cuddle up and get saucy instead of drying out.
– Don’t over-salt. Feta’s already salty and it concentrates as it bakes.
– Block feta > crumbles. It softens into that spoonable, creamy middle.
– Watch the eggs in the last two minutes; they go from runny to firm fast.
– If your tomatoes are watery, roast 1–2 extra minutes before adding eggs.
– Let it sit 2 minutes after baking. Everything relaxes and gets saucier.

✔Storage Tips

Leftovers? Rare, but yes. Tuck them into an airtight container and refrigerate up to 2 days. Reheat low and gentle—300°F for 8–10 minutes or microwave at 50% power in short bursts so the eggs don’t rubberize. Cold, it’s honestly delicious smashed on toast like a spread. Breakfast, lunch, 10 p.m. snack—no shame. I wouldn’t freeze it; tomatoes weep and the eggs get weird.

✔Variations and Substitutions

– Greens: Toss in a handful of spinach or chopped kale under the tomatoes. They’ll wilt right in.
– Pantry tomatoes: No fresh? Use drained canned diced or crushed. Add a pinch of sugar or honey if they taste sharp.
– Spice lane: Swap chili flakes for Aleppo, harissa, or smoked paprika. A swirl of pesto at the end is dangerously good.
– Extras: Add olives, capers, or chopped roasted red peppers for a Mediterranean moment.
– Cheese swap: Goat cheese works, but add it in dollops. Halloumi won’t melt—save it for frying. A sprinkle of Parmesan at the end is chef’s kiss.
– Protein: A handful of drained chickpeas roasts beautifully with the tomatoes. Cooked crumbled sausage? Yep—brown it first.
– Sweetness: Don’t have honey? Use maple or a pinch of sugar. It just balances the tang.
– Dairy-free/egg-free path: Vegan feta exists! For an egg-free version, skip the eggs and add more chickpeas, then bake till saucy.

Frequently Asked Questions

Easy Baked Feta Eggs Recipe

These easy baked feta eggs nestle jammy-yolked eggs into a bed of blistered cherry tomatoes, garlic, and creamy feta. Ready in about 30 minutes, it’s a cozy, protein-packed breakfast or light dinner—perfect with crusty bread for dipping.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tbsp extra-virgin olive oil
• ▢ 2 cups cherry tomatoes left whole
• ▢ 2 cloves garlic thinly sliced
• ▢ 0.25 tsp crushed red pepper flakes
• ▢ 0.25 tsp kosher salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 4 oz feta cheese cut into 0.5-inch cubes
• ▢ 4 large eggs room temperature if possible
• ▢ 2 tbsp fresh basil or dill chopped
• ▢ 4 slices crusty bread toasted, for serving

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly oil a 10-inch oven-safe skillet or small baking dish.
• Add cherry tomatoes, garlic, 1.0 tbsp olive oil, red pepper flakes, salt, and black pepper to the pan; toss to coat evenly.
• Roast for 10 minutes, until tomatoes blister and release some juices.
• Nestle the feta cubes into the tomatoes and drizzle with the remaining 1.0 tbsp olive oil. Bake 5 minutes to soften the cheese.
• Make 4 small wells in the tomato mixture. Crack one egg into each well and season lightly with a pinch of salt and pepper.
• Bake 6 to 8 minutes, until whites are just set and yolks are jammy. Remove from the oven and rest 2 minutes.
• Top with chopped basil or dill. Add a pinch more red pepper flakes if desired.
• Serve hot with toasted crusty bread for dipping.

Notes

For firmer yolks, bake an additional 2 to 3 minutes. Add a handful of baby spinach with the tomatoes if you like. Leftovers keep up to 2 days refrigerated; reheat gently so the eggs don’t overcook.