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Mediterranean Baked Feta Eggs

Mediterranean baked feta eggs with tomatoes olives and herbs in skillet
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A simple, sun-drenched one-pan breakfast where a block of feta bakes with tomatoes and eggs to create a creamy, vibrant dish. It turns an ordinary morning into something special with minimal fuss, capturing the bright flavors of the Mediterranean.

Ingredients

Scale
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 block (7-8 oz) feta cheese
  • 4-6 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup chopped fresh parsley or dill
  • Salt and freshly ground black pepper to taste
  • Crusty bread or pita, for serving

Instructions

  1. Preheat oven to 400°F (200°C). In an oven-safe skillet, combine tomatoes, onion, garlic, olives, oregano, and red pepper flakes. Drizzle with oil and toss. Nestle the feta block in the center.
  2. Bake for 15-20 minutes until tomatoes burst and onions soften.
  3. Remove skillet. Create wells in the tomato mixture around the feta. Crack an egg into each well. Season eggs with salt and pepper.
  4. Return to oven and bake 8-12 minutes more, until egg whites are set but yolks are still runny.
  5. Remove from oven, sprinkle with fresh herbs, and serve immediately with crusty bread.

Notes

For evenly cooked eggs, let the skillet sit for a minute after the initial bake before adding them. Use a block of feta, not pre-crumbled, for the creamiest result. The eggs continue to cook in the hot pan, so remove when whites are just set for runny yolks.

Nutrition

Find it online: https://harmonymeal.com/mediterranean-baked-feta-eggs/