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Baked Feta Eggs

Baked feta eggs are a Mediterranean-style feta egg bake where eggs cook in a pool of golden melted feta with blistered cherry tomatoes. The whites set while the yolks stay runny, finished with fresh herbs and served with crusty bread.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Baked feta eggs
  • 4 oz feta cheese Block feta works best so it melts into a golden pool.
  • 4 large eggs Use eggs at refrigerator temperature for more consistent setting.
  • 1 cup cherry tomatoes Halve for quicker blistering.
  • 2 tbsp olive oil Helps the feta melt and the tomatoes blister.
  • 2 garlic cloves Minced.
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 fresh basil or parsley Chopped for garnish.
  • 1 crusty bread For serving.

Equipment

  • 1 sheet pan
  • 1 oven-safe baking dish

Method
 

Preheat and assemble
  1. Preheat the oven to 400°F. Position a rack in the middle so the feta and eggs cook evenly.
  2. Place the feta block in the center of a small oven-safe baking dish. Add it first so it begins melting as soon as the oven heats.
  3. Scatter the cherry tomatoes around the feta, drizzle with olive oil, and add the minced garlic and red pepper flakes. Season with salt and black pepper to taste.
  4. Bake for 10 minutes at 400°F until the feta softens and the tomatoes blister. Look for bubbling melted feta and tomatoes that burst at the edges.
Bake the eggs and finish
  1. Remove the dish from the oven and use a spoon to create 4 wells in the feta-tomato mixture. Keep the wells deep enough so eggs hold their shape.
  2. Crack one egg into each well and return to the oven at 400°F. Bake for 5–7 more minutes until the whites are set but the yolks are still runny.
  3. Garnish with fresh basil or parsley and serve immediately with crusty bread. Serve right away so the yolks stay glossy.

Notes

Pro tip: for the most runny yolks, bake only until the whites turn opaque; the yolks should still wobble when you gently nudge the dish. Store leftovers in the refrigerator up to 2 days, reheat briefly just to warm (eggs will firm more). Freezing is not recommended for best texture. For a dairy-light swap, use a feta-style plant-based block, though baking time may vary.