Description
A simple yet delicious breakfast or brunch dish, Baked Feta Eggs features creamy crumbled feta, baked eggs, juicy cherry tomatoes, and a sprinkle of oregano. Served with warm toasted bread or pita, it’s the perfect comforting meal to start your day.
Ingredients
Scale
- ½ cup (100 g) crumbled feta cheese
- 4 large eggs
- ½ cup (120 ml) cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano (or fresh, chopped)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish, optional)
- Toasted bread or pita, for serving
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish:
- In a small baking dish or individual ramekins, drizzle the olive oil to coat the bottom.
- Assemble the Dish:
- Add the crumbled feta cheese to the baking dish, spreading it evenly.
- Scatter the halved cherry tomatoes around the feta cheese.
- Crack the eggs on top of the feta and tomatoes, making sure not to break the yolks.
- Sprinkle the dried oregano and crushed red pepper flakes (if using) over the top. Season with salt and black pepper to taste.
- Bake the Eggs:
- Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your eggs more cooked, bake for an additional 2-3 minutes.
- Garnish and Serve:
- Remove the dish from the oven and garnish with chopped fresh parsley, if desired.
- Serve with toasted bread or pita for dipping.
Notes
- You can adjust the seasoning according to your taste. Try adding some garlic powder or paprika for extra flavor.
- For a richer dish, drizzle a little bit of extra olive oil or a dollop of sour cream on top before serving.
- If you prefer your eggs well-done, bake for a longer time or cover the dish with foil for the first few minutes to prevent over-browning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean, Greek-Inspired