Baked Feta Eggs Mediterranean Style (Printable)

Creamy feta and baked eggs with tomatoes, peppers, and herbs for a Mediterranean morning

# What You’ll Need:

→ Cheese & Dairy

01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt

→ Vegetables

03 - 1 medium tomato, diced
04 - ½ red bell pepper, finely chopped
05 - 1 small red onion, thinly sliced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped

→ Eggs

08 - 4 large eggs

→ Spices & Seasoning

09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - ¼ tsp red pepper flakes
12 - 1 tbsp olive oil
13 - Salt, to taste

# Directions:

01 - Preheat your oven to 375°F.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish.
03 - Sauté onions and bell pepper over medium heat for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, letting tomatoes release some juice.
05 - Remove from heat. Stir in feta and optional Greek yogurt; spread evenly.
06 - Using a spoon, make 4 small wells in the mixture and crack one egg into each.
07 - Sprinkle lightly with salt, red pepper flakes, and a drizzle of olive oil.
08 - Transfer to the oven and bake for 10–14 minutes, or until eggs are set to your liking.
09 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.

# Expert Suggestions:

01 -
  • The feta transforms into this incredible creamy, salty blanket that cradles each egg yolk like its something precious
  • You can throw it together in ten minutes then let the oven do all the work while you make coffee
  • It hits that sweet spot between comfort food and something that feels elegant enough for weekend guests
02 -
  • If your eggs are cooking too fast on top but still runny underneath, tent the skillet with foil for the last few minutes
  • Make sure those wells are deep enough so the eggs stay put and dont slide all over the place
03 -
  • Room temperature eggs spread into the wells better than cold ones straight from the fridge
  • Let the feta sit out for 20 minutes before cooking so it melts into that creamy consistency instead of staying in firm chunks

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