Description
Baked Feta Eggs are a simple, flavorful dish perfect for breakfast, brunch, or a quick dinner. Creamy feta, rich eggs, and aromatic herbs come together in a baked skillet for a delightful, Mediterranean-inspired meal.
Ingredients
Units
Scale
- 1/2 cup (100 g) crumbled feta cheese
- 4 large eggs
- 1/2 cup (120 ml) cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano (or fresh, chopped)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish, optional)
- Toasted bread or pita, for serving
Instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C).
Step 2: Assemble the dish
- In an ovenproof skillet or small baking dish, drizzle 1 tablespoon of olive oil to coat the bottom.
- Scatter the crumbled feta and cherry tomato halves evenly in the dish. Sprinkle with oregano, red pepper flakes (if using), salt, and pepper.
Step 3: Add the eggs
- Make small wells in the feta and tomato mixture and carefully crack the eggs into the wells. Drizzle the remaining olive oil over the top.
Step 4: Bake the eggs
- Place the skillet in the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Step 5: Garnish and serve
- Remove from the oven and garnish with fresh parsley, if desired. Serve warm with toasted bread or pita for dipping.
Notes
- Customization: Add spinach, olives, or roasted red peppers for extra flavor and texture.
- Serving size: This recipe serves 2 as a main dish or 4 as a side. Adjust the ingredients accordingly for larger portions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.