Mediterranean Baked Feta Eggs

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If there’s one breakfast I could eat every weekend, it’s Mediterranean Baked Feta Eggs. I fell in love with this recipe the first time I made it — the creamy, salty tang of feta bubbling under perfectly baked eggs, surrounded by juicy cherry tomatoes and fresh greens, all lightly seasoned and finished with a drizzle of olive oil. It’s everything I want in a comforting yet refreshing morning dish.

This recipe came to life when I was looking for something satisfying but not too heavy, and full of flavor without needing a pantry full of ingredients. Inspired by classic Mediterranean flavors and the ease of oven-baking, these baked eggs deliver richness from the cheese, sweetness from roasted tomatoes, and brightness from herbs. It’s a fuss-free recipe that still feels special enough to serve guests.

Why You’ll Love This Mediterranean Baked Feta Eggs

This dish is bold in flavor but incredibly easy to make. It’s the kind of breakfast or brunch that feels fancy but only takes minutes to prepare. The feta adds creaminess and salt, while the eggs provide protein and richness. The tomatoes burst with flavor as they roast, and a sprinkle of parsley or basil brightens it all up. Whether you’re making it for a lazy Sunday breakfast or a quick weeknight dinner, it never disappoints.

What Kind of Feta Should I Use?

Use a block of high-quality feta in brine rather than pre-crumbled. Block feta tends to melt better and tastes creamier, whereas pre-crumbled feta can be dry and overly salty. Greek feta made with sheep’s milk gives the richest flavor, but any authentic feta will work beautifully.

Options for Substitutions

• Cheese: Swap the feta for goat cheese or ricotta if you want a milder, creamier dish.
• Greens: Spinach, kale, or arugula work great if you don’t have fresh herbs on hand.
• Tomatoes: No cherry tomatoes? Use chopped plum tomatoes or even sun-dried tomatoes for a deeper flavor.
• Spices: Add crushed red pepper flakes, za’atar, or smoked paprika for extra flair.
• Eggs: You can use just egg whites or a mix of eggs and whites to lighten the dish if you prefer.

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Ingredients for This Mediterranean Baked Feta Eggs

• Feta Cheese (block in brine): The star of the dish, it melts slightly and gives a rich, tangy base.
• Eggs: Gently baked until just set, the yolks add a silky texture and protein punch.
• Cherry Tomatoes: Roasted to perfection, they add sweetness and moisture to balance the salty feta.
• Fresh Spinach or Kale: For color, nutrition, and a slight earthy taste that complements the cheese.
• Olive Oil: Enhances richness, helps the tomatoes roast, and prevents sticking.
• Salt & Black Pepper: For seasoning and depth. Use lightly, as feta is already salty.
• Fresh Herbs (Parsley or Basil): Adds a burst of freshness and brightness at the end.
• Optional: Crushed Red Pepper Flakes: If you like a little heat, sprinkle some on before baking.

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Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This allows for an even bake and helps the tomatoes start roasting right away.

Step 2: Prepare the Ramekins

Lightly grease 4 ramekins or a small baking dish with olive oil. This keeps everything from sticking and gives a golden crust to the edges.

Step 3: Layer the Ingredients

Start by crumbling or slicing the feta and placing it at the bottom of each ramekin. Add a small handful of spinach or kale, then scatter in halved cherry tomatoes. Drizzle a touch of olive oil over everything and season with black pepper and a pinch of salt.

Step 4: Crack the Eggs

Carefully crack one egg into each ramekin over the vegetables and cheese. Try not to break the yolk if you prefer a runny center. Sprinkle with more pepper, and add chili flakes if desired.

Step 5: Bake to Perfection

Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides (this water bath helps even cooking). Bake for 12–16 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Step 6: Garnish and Serve

Once out of the oven, let the ramekins cool slightly. Top with fresh herbs, another drizzle of olive oil, and serve with crusty bread, pita, or a simple salad on the side.

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How Long to Prepare Mediterranean Baked Feta Eggs

Prep Time: You’ll only need about 10 minutes to prep everything. That includes slicing the cherry tomatoes, crumbling the feta, washing the greens, and assembling your ramekins. It’s truly a low-effort dish, making it ideal even for busy mornings.

Cooking Time: Once in the oven, the eggs take about 12 to 16 minutes depending on how runny or firm you like your yolks. The water bath ensures a more even bake and prevents overcooking. If you prefer a softer yolk, start checking around the 12-minute mark.

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Tips for Perfect Mediterranean Baked Feta Eggs

• Use room temperature eggs for more even cooking.
• Make sure to use full-fat block feta in brine for best texture and flavor.
• Don’t over-salt—feta already brings a lot of saltiness.
• Keep an eye on the egg yolks in the last minutes of baking to avoid overcooking.
• Let the ramekins rest for 2–3 minutes after baking so everything sets slightly.

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Watch Out for These Mistakes While Cooking

• Using low-quality feta: It won’t melt properly and might taste rubbery or too salty.
• Overbaking the eggs: The yolks can become hard and chalky. Always check around 12 minutes.
• Skipping the water bath: This step helps control the heat and ensures gentle, even cooking.
• Crowding ingredients: Overloading ramekins can prevent even cooking.
• Not oiling the ramekins: The baked cheese and eggs can stick, making cleanup harder.

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What to Serve With Mediterranean Baked Feta Eggs?

1. Crusty Sourdough Bread

The perfect vehicle to scoop up gooey eggs, melted feta, and roasted tomatoes.

2. Roasted Potatoes

Serve on the side for a heartier breakfast or brunch plate.

3. Cucumber and Olive Salad

Keeps the Mediterranean theme going with something cool and crunchy.

4. Warm Pita Bread

A soft, pillowy base for soaking up the juices and cheese.

5. Greek Yogurt with Honey

Add a sweet, creamy contrast to the savory eggs.

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Storage Instructions

Refrigerator: These baked eggs are best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Cover the ramekins tightly with foil or plastic wrap.

Reheating: Reheat gently in the oven at 300°F (150°C) for about 10 minutes, or until warmed through. The eggs may firm up more upon reheating, so keep that in mind.

Freezer: Not recommended. Eggs and feta don’t thaw well in texture after being frozen.

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Estimated Nutrition (per serving)

• Calories: 280
• Protein: 14g
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Cholesterol: 195mg
• Sodium: 550mg

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Frequently Asked Questions

How do I know when the eggs are done?

Check for set egg whites and yolks that are slightly jiggly. They’ll continue to cook a bit after removing from the oven.

Can I make this without individual ramekins?

Yes, you can bake it in a small casserole dish. Just be mindful of even spacing and increase bake time slightly.

What herbs go best with this recipe?

Parsley and basil are great, but dill, thyme, or oregano also work wonderfully.

Can I use crumbled feta instead of block?

You can, but it may not melt as nicely. Block feta has a creamier texture.

Is this recipe good for meal prep?

It can be, though eggs may firm up when reheated. Store up to 2 days and reheat gently.

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Conclusion

Mediterranean Baked Feta Eggs are a beautiful fusion of flavor, simplicity, and satisfaction. With just a handful of ingredients and minimal effort, you get a dish that looks elegant, tastes amazing, and feeds both body and soul. Whether you’re feeding a crowd or treating yourself to a solo brunch, this recipe will always deliver a warm, savory hug in a ramekin.

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