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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Servings:
Calories: 120kcal
Ingredients
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.