Baked Feta Eggs Mediterranean Style (Printable)

Creamy feta and eggs baked with Mediterranean vegetables, herbs, and spices. Ready in 28 minutes.

# What You'll Need:

→ Cheese & Dairy

01 - 4.2 oz feta cheese, cut into cubes or crumbled
02 - 2 tbsp Greek yogurt (optional, for extra creaminess)

→ Vegetables

03 - 1 medium tomato, diced
04 - ½ red bell pepper, finely chopped
05 - 1 small red onion, thinly sliced
06 - 1 clove garlic, minced
07 - 2 tbsp fresh parsley, chopped

→ Eggs

08 - 4 large eggs

→ Spices & Seasoning

09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - ¼ tsp red pepper flakes (optional)
12 - 1 tbsp olive oil
13 - Salt, to taste

# Directions:

01 - Preheat oven to 375°F.
02 - Drizzle olive oil in a small ovenproof skillet or baking dish.
03 - Sauté onions and bell pepper over medium heat for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
04 - Add tomatoes, oregano, and black pepper. Sauté for 2–3 minutes, letting tomatoes release some juice.
05 - Remove from heat. Stir in feta (and optional Greek yogurt); spread evenly.
06 - Using a spoon, make 4 small wells in the mixture and crack one egg into each.
07 - Sprinkle lightly with salt, red pepper flakes (if using), and a drizzle of olive oil. Transfer to oven and bake 10–14 minutes until eggs are set to your liking.
08 - Garnish with fresh parsley. Serve immediately with crusty bread or pita if desired.

# Expert Tips:

01 -
  • The salty feta melts into pockets of creaminess that coat every bite
  • It looks impressive but takes less than 30 minutes from start to finish
02 -
  • The eggs continue cooking after you pull them from the oven, so remove them when whites are set but yolks still look slightly underdone
  • Letting the skillet rest for just 2 minutes before serving makes it easier to scoop and lets flavors meld
03 -
  • Room temperature eggs will cook more evenly and prevent the feta from cooling down too quickly when you crack them in
  • Letting the vegetable mixture cool slightly before adding eggs helps keep the yolks from overcooking immediately

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