Mediterranean Baked Feta Eggs
A delicious Mediterranean-inspired dish featuring baked feta, eggs, and vibrant vegetables. Perfect for breakfast or brunch!
Ingredients
- 3 large eggs
- 6 ounces block of feta cheese (170g)
- 1 cup cherry tomatoes halved
- 1/4 cup pitted Kalamata olives sliced
- 2 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes optional
- salt to taste
- black pepper to taste
- fresh parsley chopped (for garnish)
- crusty bread or pita for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a small oven-safe dish or skillet, crumble or break apart the feta cheese block into medium-sized chunks.
- Add the halved cherry tomatoes and sliced Kalamata olives to the dish, arranging them evenly around the feta.
- Drizzle the olive oil over the feta, tomatoes, and olives. Sprinkle the minced garlic, dried oregano, crushed red pepper flakes (if using), salt, and black pepper evenly over the top.
- Place the dish in the preheated oven and bake for 10 minutes, until the feta begins to soften and the tomatoes start to release their juices.
- Remove the dish from the oven and carefully crack the eggs on top of the feta mixture, spacing them evenly.
- Return the dish to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust cook time to desired egg doneness).
- Remove the dish from the oven and let it cool slightly. Garnish with freshly chopped parsley.
- Serve warm with crusty bread or pita for dipping.
Notes
For a spicier dish, increase the amount of crushed red pepper flakes. You can substitute cherry tomatoes with grape tomatoes or diced regular tomatoes.