Mediterranean Baked Feta Eggs are a bright and tasty breakfast or brunch treat that bring a little sunshine to your plate. This dish features creamy feta cheese baked with juicy cherry tomatoes, fragrant herbs, and eggs that turn out perfectly soft and runny. The mix of salty cheese, sweet tomatoes, and fresh herbs makes every bite full of flavor without being too heavy.
I love making this recipe when I want something quick but impressive. It’s really easy to throw together, and I find the feta melts beautifully while the eggs bake just right. One tip I always follow is to use a good quality feta and fresh herbs like oregano or thyme to really boost the taste. Plus, the vibrant colors always make me smile first thing in the morning.
My favorite way to serve Mediterranean Baked Feta Eggs is with some crusty bread or warm pita on the side for dipping into that rich, saucy mix. It’s a great way to start the day, and it’s always a hit when friends come over for brunch. This simple dish never feels plain, and I’m pretty sure it’ll become a weekend staple for you too!
Key Ingredients & Substitutions
Feta Cheese: This is the star of the dish, giving a creamy, salty punch. Use traditional Greek feta for best flavor, but you can swap with goat cheese or ricotta salata if needed. Avoid very crumbly or overly salty feta.
Cherry Tomatoes: They add sweetness and juiciness. If you don’t have cherry tomatoes, grape tomatoes or chopped roma tomatoes work well too. Roasting them first brings out even more flavor.
Spinach: Fresh spinach balances the richness. You can replace it with kale or Swiss chard, but be sure to cook them until soft before adding eggs.
Eggs: Use fresh large eggs for the best texture. If you prefer fully cooked yolks, bake a few minutes longer or cover the dish with foil near the end.
Olive Oil & Garlic: Olive oil adds mild fruitiness, and garlic gives a nice kick. If you’re out of olive oil, avocado or vegetable oil works but changes the flavor a bit.
How Can I Get Perfectly Baked Eggs with Runny Yolks?
Baking eggs can be tricky if you want the yolks soft but whites set. Here’s how I do it every time:
- Preheat your oven well to 375°F (190°C) so the eggs cook evenly.
- After cracking the eggs into the spinach mixture, quickly transfer to the oven to avoid overcooking.
- Check the eggs at 12 minutes: the whites should be firm but wobbly near the yolks.
- If you like your yolks more set, bake 1-3 minutes longer but watch closely to avoid drying out.
- Optional: Cover the dish with foil halfway through baking for gentler cooking and moister eggs.
This way, you get tender whites and creamy yolks perfect for dipping with bread.
Equipment You’ll Need
- Oven-safe skillet or baking dish – This lets you cook and bake in one pan, making cleanup easy and the eggs bake evenly.
- Spatula or wooden spoon – Handy for stirring spinach and garlic without scratching your pan.
- Measuring spoons – To add just the right amount of herbs and spices for balanced flavor.
- Sharp knife – For chopping garlic, spinach, and parsley quickly and safely.
- Small bowl – If you prefer cracking eggs before adding them, this helps avoid shells in your dish.
Flavor Variations & Add-Ins
- Add sliced olives or capers for a salty, briny kick that pairs beautifully with feta.
- Swap fresh spinach with sautéed kale or chard for a heartier green and a slightly different texture.
- Mix in cooked crumbled sausage or diced ham for extra protein and a smoky flavor.
- Top with fresh basil or mint leaves instead of parsley for a fresh twist and summer vibe.
Mediterranean Baked Feta Eggs
Ingredients You’ll Need:
Main Ingredients:
- 6 large eggs
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano (or fresh if available)
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread or pita (for serving)
How Much Time Will You Need?
This Mediterranean Baked Feta Eggs recipe takes about 10 minutes of prep and around 12-15 minutes of baking time. So, in roughly 25 minutes, you’ll have a delicious, savory breakfast or brunch ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Base:
Preheat your oven to 375°F (190°C). In an oven-safe skillet or baking dish, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until it smells fragrant.
2. Cook the Spinach and Arrange Ingredients:
Add the chopped spinach to the skillet and cook until it wilts, around 2-3 minutes. Season lightly with salt and pepper. Spread the spinach evenly on the bottom of the dish. Scatter the halved cherry tomatoes and crumbled feta cheese over the spinach.
3. Add the Eggs and Bake:
Carefully make 6 small wells in the mixture and crack an egg into each. Sprinkle dried oregano, red pepper flakes if you like a little heat, and additional salt and pepper to taste across the top. Place the skillet in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft and runny.
4. Finish and Serve:
Take the skillet out of the oven and sprinkle the dish with fresh parsley. Serve right away with crusty bread or warm pita for dipping into the creamy eggs, melted feta, and juicy tomatoes.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out any excess water before cooking. This prevents the dish from becoming watery.
How Can I Make This Dish Ahead of Time?
You can prepare the spinach, garlic, tomatoes, and feta mixture a day in advance and refrigerate it. When ready, just add the eggs and bake. For best results, bake the eggs fresh so they retain their perfect runny yolk texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at a low temperature or in the microwave, but note that the texture of the eggs may change slightly.
Can I Make This Recipe Vegan or Dairy-Free?
To make it dairy-free, substitute feta with a plant-based cheese or omit it entirely. For a vegan version, replace eggs with firm tofu or chickpea flour “egg” batter, although the texture will differ from the original.