Name: Mediterranean Baked Feta Eggs
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 pounds ground chicken; 0.5 cup grated Parmesan cheese; 0.5 cup plain breadcrumbs 1 large egg 2 cloves garlic, minced 1 teaspoon Italian seasoning 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup marinara sauce (plus extra for serving if desired)

If you’re craving something savory, fresh, and bursting with flavor for breakfast or brunch, these Mediterranean Baked Feta Eggs will absolutely hit the spot. With the creamy saltiness of feta, the richness of eggs, and the brightness of tomatoes, herbs, and olive oil, this dish tastes like sunshine on a plate. It’s a one-pan wonder that transforms simple ingredients into a Mediterranean escape right from your kitchen.

What makes this dish truly shine is how effortlessly it brings together vibrant flavors with little prep. Just five minutes to assemble and twenty minutes in the oven, and you’re scooping into a dish that feels elegant yet comforting. Perfect for a weekend morning or a weekday lunch, it’s hearty without being heavy, and satisfying without any fuss.

Why You’ll Love This Mediterranean Baked Feta Eggs

You’ll love how quickly this comes together with ingredients you probably already have on hand. It’s a perfect balance of creamy and tangy, rich and refreshing. Not only is it vegetarian, but it’s also low in carbs and high in protein, making it a wholesome and energizing meal. Whether you pair it with crusty bread or serve it as-is, it’s the kind of dish that feels both rustic and elevated.

What Kind of Feta Should I Use?

Go for a block of feta packed in brine if you can. It melts more luxuriously and has a creamier texture compared to the pre-crumbled versions. Bulgarian or Greek feta works beautifully for this dish. Avoid the dry, crumbled kind—you want that rich melt and subtle tang that only real feta brings.

Ingredients for the Mediterranean Baked Feta Eggs

This dish is all about fresh and simple ingredients that come together beautifully.

Feta cheese: Creamy, salty, and bold—this is the star ingredient.
Eggs: Provide richness and protein, baking gently into the feta and tomato mixture.
Cherry tomatoes: Burst with juicy sweetness and balance the saltiness of the feta.
Extra virgin olive oil: Adds a smooth richness and enhances Mediterranean flavor.
Garlic: Brings warmth and depth to the tomato base.
Dried oregano: A classic herb that ties all the flavors together.
Red pepper flakes: Optional, but adds a nice kick if you like a little spice.
Fresh parsley or basil: For garnish, they add brightness and a fresh pop of flavor.
Salt and pepper: A pinch is all you need to season just right.

How To Make the Mediterranean Baked Feta Eggs

Step 1: Prep the Base

Preheat your oven to 375°F (190°C). In a small oven-safe dish, add halved cherry tomatoes, minced garlic, olive oil, oregano, and a pinch of salt and pepper. Toss everything together to coat well.

Step 2: Bake the Tomatoes and Feta

Nestle a block of feta into the center of the tomatoes. Drizzle a bit more olive oil over the top. Bake for about 15 minutes until the tomatoes are soft and starting to burst.

Step 3: Add the Eggs

Remove the dish from the oven and use a spoon to make little wells in the tomato-feta mix. Crack in the eggs, spacing them evenly. Sprinkle with red pepper flakes if using.

Step 4: Final Bake

Return the dish to the oven and bake for another 7-10 minutes, depending on how runny you like your yolks. Watch closely so the eggs don’t overcook.

Step 5: Garnish and Serve

Once done, top with chopped parsley or basil and serve immediately with warm crusty bread or pita for scooping.

How to Serve and Store Mediterranean Baked Feta Eggs

This recipe generously feeds two as a main or up to four if served as a side or appetizer. It’s best enjoyed hot out of the oven when the feta is melty and the eggs are just set. Pair it with toasted sourdough, warm pita, or even over a bed of greens for a lighter option.

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in the oven at a low temperature. The eggs will cook a bit more upon reheating, so expect firmer yolks, but the flavor stays intact.