Get ready to fall in love with Mediterranean Baked Feta Eggs, a dish that brings sunshine and bold flavors to your breakfast table! Imagine velvety eggs nestled in a savory medley of cherry tomatoes, briny olives, roasted peppers, and pockets of creamy feta—all baked to perfection and bursting with vibrant herbs. Not only is this easy meal as beautiful as it is delicious, but it also captures all the lively Mediterranean tastes you crave, making it an instant favorite for brunch or any leisurely morning.
Ingredients You’ll Need
The magic of Mediterranean Baked Feta Eggs comes from a handful of simple, fresh ingredients that pair perfectly together. Each element has a special role, from building up irresistible flavors to adding color and texture, so don’t skip any!
- Olive oil: The foundation of Mediterranean cooking! Gives richness and carries all the vibrant flavors.
- Red onion: Brings a subtle sweetness and a pop of color to the egg bake.
- Garlic: Minced fresh for a burst of savory aromatics with every bite.
- Cherry tomatoes: When baked, they turn delightfully juicy and add natural sweetness.
- Roasted red peppers: Offer a smoky sweetness that complements the salty olives and feta.
- Kalamata olives: Pitted and sliced, these give that quintessential Mediterranean briny bite.
- Dried oregano: Just the right herb for classic Mediterranean flair and fragrance.
- Crushed red pepper flakes (optional): For a gentle kick of heat—adjust to your taste!
- Salt and black pepper: Essential for seasoning and balancing all the bold flavors.
- Large eggs: The stars of the show, bake up tender and luscious amidst the vegetables.
- Crumbled feta cheese: Offers tangy, creamy pockets with every forkful.
- Fresh parsley or basil: Chopped and scattered over the top for a burst of color and freshness.
How to Make Mediterranean Baked Feta Eggs
Step 1: Prep the Oven and Skillet
Start by preheating your oven to 375°F. This ensures everything comes together quickly once your ingredients are in the skillet. Use an oven-safe skillet or small baking dish—it’s key for effortless transfer from stovetop to oven.
Step 2: Build a Flavorful Base
Heat the olive oil over medium heat, then toss in the sliced red onion. Let it cook for a couple of minutes until just softened—this is where the sweet base starts. Add garlic next, followed by those cherry tomatoes, roasted red peppers, and olives. Sprinkle in the dried oregano, crushed red pepper flakes, and finish with a pinch of salt and black pepper. Let everything cook for another two to three minutes, just until the tomatoes start releasing their juices and all the veggies are mingling nicely.
Step 3: Make Wells for the Eggs
Once your skillet smells incredible and your veggies are softened, carefully remove it from the heat. Use a spoon to make three little wells in the mixture (one for each egg). This makes a cozy nest for your eggs so they stay put and cook evenly in the oven.
Step 4: Add Eggs and Feta
Crack an egg into each well, being careful not to break the yolk. Scatter the crumbled feta cheese evenly over the top. The feta will bake into creamy, golden-topped pockets, adding so much tangy, salty goodness to every bite.
Step 5: Bake to Perfection
Pop your skillet into the preheated oven and bake for 8 to 12 minutes. Keep an eye on them—the egg whites should be just set, and the yolks still a bit runny (trust me, that’s the best part!). If you like your yolks firmer, leave them in for another minute or two.
Step 6: Garnish and Serve
As soon as you pull the Mediterranean Baked Feta Eggs out of the oven, sprinkle over your fresh parsley or basil. This final touch brings it all together with color and herby fragrance. Serve hot, straight from the pan, with plenty of warm pita or crusty bread for scooping up every luscious bite.
How to Serve Mediterranean Baked Feta Eggs
Mediterranean Baked Feta Eggs Garnishes
The right garnish can take Mediterranean Baked Feta Eggs from delicious to truly special. Fresh parsley or basil adds a pop of green and a burst of freshness that beautifully balances the savory, cheesy eggs. For extra flair, try a sprinkle of lemon zest or a few chili flakes for more heat.
Side Dishes
Serve this brunch star with fluffy warm pita, slices of crusty multigrain bread, or even a handful of simple greens tossed in lemon and olive oil. The bread is perfect for scooping up every drippy yolk and soaking up all those Mediterranean flavors. A side of fruit or a light cucumber salad also plays nicely here.
Creative Ways to Present
It’s easy to make Mediterranean Baked Feta Eggs look just as good as they taste! Serve individual portions in small cast iron skillets or ramekins for a brunch that feels restaurant-level. You can also scatter some extra feta or olives on top for color or serve alongside a communal mezze platter for an ultra-festive spread.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare!), let the Mediterranean Baked Feta Eggs cool completely. Transfer them into an airtight container and refrigerate for up to two days. This way, you can enjoy a flavorful breakfast or snack later—with barely any extra effort.
Freezing
While freshly baked eggs always taste best, you can freeze Mediterranean Baked Feta Eggs if needed. Just cool them thoroughly, wrap tightly or use a freezer-safe container, and freeze for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring leftover baked feta eggs back to life, gently reheat them in a skillet over low heat or in the oven at 300°F until warmed through. If you’re in a hurry, a short zap in the microwave will work, but the yolks might firm up a bit more. A fresh sprinkle of herbs after reheating really perks up the flavors!
FAQs
Can I use different types of cheese instead of feta?
Absolutely! While feta lends that classic Mediterranean zing, you can swap in goat cheese or a mild sheep’s milk cheese for a softer, milder flavor. Just make sure it’s a crumbly cheese so you get the same creamy pockets throughout the eggs.
What if I don’t have an oven-safe skillet?
No worries! Simply cook the vegetables in a regular skillet, then transfer everything into a small casserole dish or baking pan before adding the eggs and baking. You’ll still get delicious, perfectly cooked Mediterranean Baked Feta Eggs.
Is this dish suitable for a vegetarian or gluten-free diet?
Yes! Mediterranean Baked Feta Eggs are fully vegetarian and gluten-free as written. Just be sure to serve them with gluten-free bread if needed for your guests.
Can I add extra vegetables or protein?
Definitely. This recipe is super flexible. Spinach, chopped artichokes, or even sautéed zucchini fit right in. For extra protein, try adding a handful of cooked chickpeas before baking, or serve with grilled halloumi on the side for a truly satisfying Mediterranean plate.
Can the recipe be doubled or tripled?
Of course! Just use a larger oven-safe skillet or a baking dish, and add extra eggs (making wells for each one). Increase the baking time slightly as needed, and keep an eye on the eggs for your desired doneness.
Final Thoughts
There’s something truly special about gathering around a bubbling skillet of Mediterranean Baked Feta Eggs—whether you’re feeding friends, family, or just treating yourself to an inspiring morning meal. The harmony of bold flavors and playful textures is sure to brighten your day. Give this recipe a try; I promise it will become an instant favorite in your breakfast line-up!
Print
Mediterranean Baked Feta Eggs Recipe
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Mediterranean Baked Feta Eggs is a delicious breakfast dish that combines the richness of feta cheese with the flavors of the Mediterranean. This easy-to-make recipe is perfect for a weekend brunch or a quick weekday meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 small red onion, thinly sliced
- 1 clove garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Additional Ingredients
- 3 large eggs
- 1/3 cup crumbled feta cheese
- 1 tablespoon fresh parsley or basil, chopped, for garnish
Instructions
- Preheat oven: Preheat oven to 375°F.
- Sauté vegetables: In a small oven-safe skillet or baking dish, heat olive oil over medium heat. Add red onion and cook until slightly softened. Stir in garlic, cherry tomatoes, roasted red peppers, and olives. Season with oregano, red pepper flakes, salt, and pepper. Cook until tomatoes begin to soften.
- Add eggs: Remove from heat and make wells in the mixture. Crack an egg into each well. Sprinkle feta cheese over the top.
- Bake: Transfer the skillet to the oven and bake for 8–12 minutes, until the egg whites are set but yolks are slightly runny.
- Garnish and serve: Remove from oven, garnish with fresh parsley or basil, and serve immediately with warm pita or crusty bread.
Notes
- For a firmer yolk, bake for an additional 1–2 minutes.
- Add a handful of spinach or chopped artichokes for extra Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 240
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg
