Go Back
- 200g block of feta cheese - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (red or yellow) - 2 cloves of garlic, minced - 1 teaspoon dried oregano - 2 tablespoons extra virgin olive oil - 4 large eggs - Fresh parsley, finely chopped - Salt and freshly ground black pepper - Crusty bread or warm pita for serving The main ingredients make this dish vibrant and delicious. Feta cheese is the star. It adds creaminess and tang. Cherry tomatoes bring sweetness and color, while bell peppers add crunch. Garlic gives a nice flavor boost, and oregano ties everything together. - Other vegetables (zucchini, spinach) - Different cheese options (goat cheese, mozzarella) - Spices (red pepper flakes, paprika) Feel free to customize your baked feta! Adding zucchini or spinach can deepen the flavor. You can swap the feta for goat cheese for a different taste. If you love heat, sprinkle in red pepper flakes or paprika to spice things up. {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - Prepare the baking dish. Use a medium-sized dish for even cooking. - Combine 1 cup halved cherry tomatoes, 1 diced bell pepper, and 2 cloves minced garlic in the dish. - Season with 1 teaspoon dried oregano, salt, and freshly ground black pepper. - Drizzle with 2 tablespoons extra virgin olive oil. Toss well until coated. - Create a well in the center for the feta cheese. Place a 200g block of feta into this well. - Drizzle a bit more olive oil over the feta for extra flavor. - Bake the dish for 20 minutes. Look for soft, golden edges on the feta. - Carefully remove the dish and make four small wells in the mixture. - Crack 4 large eggs into each well, keeping yolks intact. - Return the dish to the oven and bake for another 10-12 minutes. - Check egg whites; they should be set but yolks should remain runny. - Once done, take it out and sprinkle with fresh parsley. Serve with crusty bread or warm pita for a tasty breakfast. Choosing the right feta I always choose a firm block of feta. Look for brands with a creamy texture. If it feels too dry, skip it. Fresh feta melts beautifully and adds flavor. You can find it in most grocery stores, often in brine. Checking for optimal softness To check if the feta is ready, bake it for 20 minutes. You'll know it's perfect when it softens and turns golden around the edges. If it looks too dry, add a splash of olive oil on top. Tips for runny vs. hard yolks For runny yolks, keep a close watch while baking. I recommend baking the eggs for about 10-12 minutes. If you prefer hard yolks, leave them in for a few extra minutes. How to avoid breaking yolks When cracking the eggs, do it gently. Make small wells in the feta and veggies. This helps keep the yolks whole. If you’re careful, you'll have perfectly intact yolks every time. Best bread for serving I love serving this dish with crusty bread or warm pita. It soaks up the creamy feta and runny yolks. Choose something with a good crust for the best experience. Pairing with Mediterranean sides You can add olives or a simple salad on the side. Fresh herbs like basil or mint also brighten the dish. These sides complement the flavors and make the meal even better. Pro Tips Choose Quality Feta: Opt for a high-quality feta cheese, preferably one that is packed in brine, as it tends to have a creamier texture and richer flavor once baked. Customize Your Veggies: Feel free to add other vegetables such as zucchini, spinach, or olives to the dish for added flavor and nutrition. Experiment with Herbs: Don’t limit yourself to oregano! Try adding fresh basil, thyme, or rosemary for a different aromatic experience. Perfect Egg Texture: For runny yolks, keep a close eye on the eggs during the last baking phase. Start checking at around 8 minutes to achieve your desired consistency. {{image_4}} You can easily change this dish to suit your taste. Adding olives gives it a rich flavor. Green or black olives work great. They add saltiness and a nice bite. You can also toss in fresh basil or mint. These herbs bring a bright taste that lifts the dish. Just chop them up and sprinkle on top before serving. This recipe is great for everyone. It is vegetarian-friendly, making it a perfect choice for non-meat eaters. To serve it gluten-free, choose a gluten-free bread or skip the bread altogether. You can enjoy it with a salad or on its own. Spices can transform this dish. Try adding cumin or coriander for a warm, earthy taste. They work well with the feta and veggies. You can also switch the cheese. Goat cheese or mozzarella can give a different twist. Each cheese brings its own unique flavor and texture. Experiment and find what you love best! To keep your Mediterranean Baked Feta Breakfast fresh, follow these steps: - Let the dish cool to room temperature. - Transfer leftovers to an airtight container. - Store in the fridge for up to three days. For best results, use glass containers. They help keep flavors intact. To enjoy your leftovers again, reheat them properly: - Preheat your oven to 350°F (175°C). - Place the dish in the oven for about 15 minutes. This keeps the texture nice. To avoid sogginess, do not microwave. Microwaving can make the dish watery. Yes, you can freeze baked feta! Here’s how: - Allow the dish to cool completely. - Cut it into portions and wrap tightly in foil. - Place wrapped portions in a freezer-safe bag. Label the bag with the date. To thaw, move it to the fridge overnight before reheating. I love serving Mediterranean Baked Feta with warm pita or crusty bread. This dish tastes great when you dip the bread into the creamy feta and runny eggs. For a nice touch, drizzle more olive oil on top and sprinkle fresh oregano before serving. You can add a side of olives or a simple salad for extra crunch. Yes, you can prep the veggies and feta a day before. Just store them in the fridge until you’re ready to bake. When you want to cook it, just follow the baking steps. This makes it easy for busy mornings. If you have leftovers, store them in an airtight container in the fridge. Check the egg whites first. They should be fully set but not rubbery. The yolks should look soft and slightly jiggly. If you like firmer yolks, bake a bit longer. Just keep an eye on them to avoid overcooking. Yes! You can portion out the baked feta and eggs into containers. Keep the bread separate until you serve. This way, your meal stays fresh. It’s a great option for quick breakfasts during the week. Just reheat in the oven or microwave. This blog post covered how to make a delicious Mediterranean Baked Feta. We discussed key ingredients like feta cheese, tomatoes, and eggs. I shared step-by-step instructions and gave tips to get the best flavors. You can add other veggies or spices for some fun twists. Remember to store leftovers correctly and reheat them for the best taste. This dish is easy, tasty, and perfect for meal prep. Give it a try and enjoy your cooking adventure!

Mediterranean Baked Feta Breakfast

A delicious and flavorful baked dish featuring feta cheese, cherry tomatoes, bell pepper, and eggs, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Mediterranean
Servings 2
Calories 350 kcal

Ingredients
  

  • 200 g block of feta cheese
  • 1 cup cherry tomatoes, halved
  • 1 piece bell pepper, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • 4 large eggs
  • to taste fresh parsley, finely chopped (for garnish)
  • to taste salt and freshly ground black pepper
  • for serving crusty bread or warm pita

Instructions
 

  • Preheat your oven to 375°F (190°C). Ensure it’s fully heated before placing your dish inside to achieve optimal baking results.
  • In a medium baking dish, combine the halved cherry tomatoes, diced bell pepper, and minced garlic. Drizzle with 2 tablespoons of olive oil, then season with dried oregano, a pinch of salt, and freshly ground black pepper. Toss everything together until well-coated.
  • Create a small well in the center of the seasoned vegetable mixture and gently place the block of feta cheese into this well. Drizzle a little extra olive oil on top of the feta for added richness.
  • Bake the dish in the preheated oven for 20 minutes, or until the feta is softened and has developed a light golden color on the edges.
  • Carefully remove the baking dish from the oven. Using a spoon, make small indentations in the vegetables and feta to create four wells. Crack an egg into each well, taking care not to break the yolks.
  • Return the baking dish to the oven and bake for an additional 10-12 minutes, or until the egg whites are completely set and the yolks remain soft and runny, or until cooked to your liking.
  • Once done, take the dish out of the oven and sprinkle generously with freshly chopped parsley for a burst of color and flavor.
  • Serve immediately alongside your choice of crusty bread or warm pita for delightful dipping into the creamy feta and runny egg yolks.

Notes

For an extra touch, drizzle a bit more olive oil and a sprinkle of fresh oregano over the finished dish before serving. Enjoy!
Keyword baked eggs, breakfast, feta, mediterranean