Mediterranean Baked Feta Eggs are a bright and tasty dish where creamy feta cheese meets perfectly baked eggs in a bed of juicy tomatoes and herbs. The cheese melts just enough to get all soft and creamy, while the eggs cook to a lovely, runny texture. It’s like a little sunny Mediterranean vacation on your plate!
I love making this for weekend brunch because it’s so simple but feels special. What makes it great is how the tangy feta and fresh herbs blend with juicy tomatoes and a touch of olive oil—each bite is fresh and comforting. I usually add a sprinkle of chili flakes for a little extra kick, but you can keep it mild, too.
We enjoy it best scooping it up with warm crusty bread or pita, which soaks up all those delicious juices. It’s one of those dishes that brings everyone to the table happily chatting and sharing. I always find myself making it when I want something easy, filling, and full of flavor all at the same time.
Key Ingredients & Substitutions
Feta Cheese: Feta gives this dish its creamy, tangy flavor. If you want less salt or a milder taste, try goat cheese or ricotta as a substitute. Just crumble it similarly for that soft texture.
Cherry Tomatoes: These add sweetness and juiciness that balance the salty feta. You can use grape tomatoes or diced regular tomatoes if fresh ones aren’t available.
Spinach: Fresh spinach brings a nice vibrant color and mild bitterness. You can swap it for kale or Swiss chard—just chop them finely and sauté briefly before baking to soften.
Eggs: Eggs are the star here, providing rich creaminess and protein. Use the freshest eggs possible for the best runny yolk. For a firmer yolk, bake a bit longer or cover with foil.
Olive Oil & Herbs: Olive oil adds a fruity base flavor, and dried oregano gives that classic Mediterranean touch. Fresh herbs like parsley or dill on top brighten the dish just before serving.
How Do I Get Perfectly Baked Eggs Without Overcooking?
Baking eggs so the whites set but yolks stay runny can be tricky, but here’s how to nail it every time:
- Preheat your oven fully to the right temperature (375°F or 190°C) before you start baking to ensure even cooking.
- Check the eggs at around 12 minutes. The whites should be opaque and firm but yolks still jiggly.
- If you like your yolks firmer, bake an extra 2-3 minutes, but watch closely to avoid drying out.
- Use a shallow baking dish or individual ramekins so heat gets to the eggs evenly.
- Let the dish rest for a minute or two after baking; the residual heat continues to cook the eggs slightly without overdoing it.
This careful timing keeps the eggs creamy, which pairs beautifully with the melted feta and fresh tomato juices.
Equipment You’ll Need
- Oven-safe baking dish or individual ramekins – These hold everything together and let the eggs bake evenly without sticking.
- Mixing bowl – For tossing spinach, tomatoes, and seasonings before layering them in the dish.
- Knife and cutting board – To chop spinach, slice tomatoes, and mince garlic easily.
- Spoon – For spreading olive oil and breaking up the feta evenly over the veggies.
- Oven mitts – Essential for safely handling hot dishes when taking them in and out of the oven.
Flavor Variations & Add-Ins
- Add cooked sausage or chorizo for a heartier, meaty version that pairs well with the feta’s tang.
- Swap spinach for kale or Swiss chard to add a bit more texture and a slightly earthy taste.
- Stir in kalamata olives or sun-dried tomatoes for a salty, intense Mediterranean flavor boost.
- Sprinkle with red pepper flakes or smoked paprika before baking for a mild spicy kick.
Mediterranean Baked Feta Eggs
Ingredients You’ll Need:
Main Ingredients:
- 4 ounces feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 3 large eggs
- 2 tablespoons olive oil
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley or fresh herbs (such as dill or oregano), chopped for garnish
- Toasted bread slices, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. In total, you’ll have a delicious dish ready in about 25 minutes — perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat the oven to 375°F (190°C). Drizzle olive oil in your baking dish or ramekins, then spread the minced garlic evenly. This adds flavor and keeps everything moist.
2. Add Tomatoes, Spinach, and Seasonings:
Scatter the halved cherry tomatoes and chopped spinach over the olive oil and garlic. Sprinkle dried oregano, salt, and freshly ground black pepper over the vegetables for a fresh, Mediterranean taste.
3. Add Feta Cheese and Crack the Eggs:
Crumble the feta evenly over the veggies. Carefully crack the eggs on top, spacing them apart so they bake evenly without crowding.
4. Bake and Finish:
Place the dish in the oven and bake for 12-15 minutes. Check that the egg whites are set but the yolks still look soft and runny. Bake a little longer if you prefer firmer yolks. When done, take the dish out and sprinkle with fresh parsley or herbs.
5. Serve:
Enjoy your warm Mediterranean Baked Feta Eggs with toasted bread slices. Use the bread to dip into the creamy eggs and rich, flavorful juices for a truly satisfying bite.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just be sure to thaw and squeeze out as much moisture as possible before adding it to the dish to prevent sogginess.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to keep the eggs from becoming rubbery.
Can I Make This Recipe Vegan?
To make it vegan, replace the feta with a plant-based cheese and use tofu or a chickpea scramble instead of eggs. The flavors will be quite different but still delicious!
What’s the Best Bread for Serving?
Crusty sourdough, baguette, or pita bread are all great options to soak up the creamy sauce and runny yolks.
