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Mediterranean Baked Feta Eggs

Mediterranean Baked Feta Eggs for a Cozy, Flavorful Meal

This Mediterranean Baked Feta Eggs recipe transforms fresh ingredients into a hearty dish, ready in under 30 minutes, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1 block Feta Cheese Use block feta in brine for best melting texture.
  • 2 cups Cherry Tomatoes Ripe tomatoes for sweetness and acidity.
  • 2 cloves Garlic Minced.
  • 1 medium Shallot Finely chopped.
  • 4 large Eggs Bring to room temperature.
  • 2 tablespoons Olive Oil Extra virgin for taste.
  • 1 teaspoon Dried Oregano Fresh can be substituted.
  • ½ teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.
  • to taste Salt Essential for flavor enhancement.
  • ¼ cup Fresh Herbs Garnish, e.g., parsley or basil.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium. Add minced garlic and chopped shallots; cook for 2-3 minutes.
  3. Add cherry tomatoes, cooking for 5-7 minutes until blistered and juicy.
  4. Sprinkle dried oregano, crushed red pepper flakes, and salt over the mixture; stir to meld flavors.
  5. Nestle chunks of feta into the tomato mixture; let simmer for 2 minutes.
  6. Make wells in the tomato mixture and crack an egg into each well.
  7. Transfer to the oven and bake for 8-10 minutes until egg whites are set but yolks are runny.
  8. Let rest for 2 minutes; garnish with fresh herbs and olive oil.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid rubbery eggs.

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