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–+ servings
Benjamin

Easy Baked Feta Eggs – Perfect Breakfast in Minutes

Creamy, savory, and irresistibly flavorful, Baked Feta Eggs is the ultimate breakfast or brunch dish. Featuring tangy feta cheese, roasted tomatoes, and perfectly baked eggs, this recipe is simple yet sophisticated. Serve it with crusty bread or pita for a Mediterranean-inspired meal that’s ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 8 ounces feta cheese block form
  • 1 cup cherry or grape tomatoes halved
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 4 large eggs
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a small baking dish or ovenproof skillet with olive oil.
Arrange the Feta and Tomatoes:
  1. Place the block of feta cheese in the center of the baking dish.
  2. Scatter the halved cherry tomatoes around the feta.
Add Seasonings and Oil:
  1. Drizzle olive oil over the feta and tomatoes.
  2. Sprinkle minced garlic, dried oregano, and red pepper flakes on top.
Bake the Feta and Tomatoes:
  1. Bake in the preheated oven for 15 minutes, or until the tomatoes soften and the feta starts to melt.
Add the Eggs:
  1. Remove the dish from the oven and create small wells in the tomato mixture.
  2. Crack an egg into each well, ensuring the yolks remain intact.
Finish Baking:
  1. Return the dish to the oven and bake for an additional 7-10 minutes, or until the egg whites are set and the yolks are slightly runny.
Garnish and Serve:
  1. Remove from the oven and allow to cool for a couple of minutes.
  2. Garnish with fresh parsley and serve warm with crusty bread or pita.

Notes

  • Feta Selection: For the creamiest texture, use a block of feta in brine.
  • Spice Level: Adjust the amount of red pepper flakes to match your heat preference.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.

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