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baked eggs with feta cheese tomatoes and runny yolks
Isaac blogger

Mediterranean Baked Feta Eggs

A warm Mediterranean skillet dish with baked eggs, tomatoes, olives, greens, and creamy feta. Simple, savory, and perfect for breakfast, brunch, or light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast / Brunch
Cuisine: Mediterranean
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • ½ cup roasted red peppers, chopped
  • 1 cup baby spinach or kale
  • ¼ cup Kalamata olives, sliced
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes, optional
  • ½ cup block feta cheese, crumbled
  • 3 –4 large eggs
  • Black pepper, to taste
  • Salt (optional)
  • Fresh (parsley or basil) for garnish

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 375°F (190°C).
  4. Heat olive oil in an oven-safe skillet over medium heat. Cook onion 3–4 minutes until softened.
  5. Add garlic and oregano and cook briefly until fragrant.
  6. Add tomatoes and roasted peppers and cook 4–6 minutes until softened and juices release.
  7. Stir in greens and olives and cook until greens wilt and excess moisture evaporates.
  8. Sprinkle feta evenly over mixture.
  9. Make small wells and crack eggs into each space.
  10. Season lightly with pepper and salt if needed.
  11. Bake 8–12 minutes until egg whites are fully set and reach a safe internal temperature of 160°F (71°C) or yolks reach desired doneness.
  12. Garnish and serve immediately.

Notes

  • Cook vegetables thoroughly to prevent excess liquid.
  • Block feta melts more smoothly than pre-crumbled.
  • Eggs continue cooking briefly after baking.
  • Refrigerate leftovers within 2 hours; store airtight up to 2 days.
  • Reheat gently until warmed through to maintain texture.