Mediterranean Baked Feta Eggs – Easy One-Pan Breakfast

Mediterranean Baked Feta Eggs is the breakfast that thinks it's dinner. Imagine a shallow baking dish filled with jammy roasted tomatoes, creamy melted feta, and eggs baked right into the mix until the whites are set but the yolks are still runny. It's a one-pan wonder that's perfect for weekend brunch or a quick weeknight dinner.

This recipe is inspired by the viral baked feta pasta, but turned into a savory, protein-packed meal. The feta melts into a creamy sauce, the tomatoes burst with sweetness, and the olives add a briny punch. You'll scoop it up with crusty bread or pita, and every bite is a trip to the Mediterranean.

I've tested this dish multiple times to get the timing just right, so you can achieve perfectly set eggs with soft, dippy yolks every time. Plus, it's naturally gluten-free and can be made vegetarian. Let's get baking!

About the Ingredients

2 pints (about 600g) cherry tomatoes

Use ripe, sweet cherry tomatoes. Grape tomatoes work too. If you can't find fresh, use a 28-ounce can of whole tomatoes, drained.

1/4 cup (60ml) extra-virgin olive oil

Good quality olive oil adds flavor. Substitute with avocado oil for a milder taste.

4 cloves garlic, thinly sliced

Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.

1/2 teaspoon dried oregano

Dried oregano is traditional. Use 1 tablespoon fresh oregano if you have it.

1/4 teaspoon red pepper flakes (optional)

Adds a gentle heat. Omit for a mild version, or use more if you like spice.

1/2 teaspoon salt

Adjust to taste. The feta is salty, so start with less.

1/4 teaspoon black pepper

Freshly ground is best.

1 (8-ounce / 225g) block feta cheese

Use a block of feta in brine, not crumbled. It melts better. For a vegan option, use a plant-based feta alternative.

1/2 cup (75g) kalamata olives, pitted and halved

Kalamata olives add a briny depth. Black olives or green olives work too.

6 large eggs

Use fresh, high-quality eggs. Room temperature eggs bake more evenly.

2 tablespoons fresh basil, chopped (for garnish)

Fresh basil brightens the dish. Substitute with parsley or dill.

Tips & Tricks

• Use a baking dish that holds the tomatoes in a single layer, so they roast properly. A 9×13-inch or 10-inch skillet works well.
• Don't skip the resting time after baking – it allows the eggs to set slightly and makes serving easier.
• If you want a more set yolk, bake for an extra 2-3 minutes, but watch closely to avoid overcooking.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a 10-inch cast-iron skillet with a little olive oil.

2. Roast Tomatoes

In the dish, combine cherry tomatoes, olive oil, garlic, oregano, red pepper flakes (if using), salt, and pepper. Toss to coat. Spread in an even layer and roast for 15 minutes, until the tomatoes start to blister and release their juices.

3. Add Feta and Olives

Remove the dish from the oven. Place the feta block in the center, surrounded by the tomatoes. Scatter the halved olives around. Return to the oven and bake for another 10 minutes, until the feta is soft and slightly golden at the edges.

4. Create Wells

Take the dish out and use a spoon to gently press down on the tomatoes to release more juices. Create 6 small wells in the tomato mixture, evenly spaced.

5. Crack Eggs

Carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper.

6. Bake Eggs

Return to the oven and bake for 8-10 minutes, until the egg whites are set but the yolks are still soft. The feta will be bubbly and golden. The dish is done when the whites are opaque and no longer jiggle.

7. Garnish and Rest

Remove from the oven and sprinkle with fresh basil. Let rest for 5 minutes – this helps the eggs set and makes serving cleaner.

8. Serve Warm

Scoop portions onto plates with a spatula, making sure to get some tomatoes, feta, and an egg in each serving. Serve with crusty bread or pita.

Delicious Variations

Make it spicy

add a diced jalapeño or a teaspoon of harissa paste to the tomato mixture.

• Add 1 cup of baby spinach to the tomato mixture before roasting for extra greens.
• Swap the kalamata olives for capers and add a handful of chopped sun-dried tomatoes for a different flavor profile.

How to Store Mediterranean Baked Feta Eggs

Frequently Asked Questions

I hope you enjoy this Mediterranean Baked Feta Eggs as much as I do. If you try it, let me know in the comments below! And don't forget to share your creations on social media with #BakedFetaEggs. Happy cooking!

Mediterranean Baked Feta Eggs

Mediterranean Baked Feta Eggs: a creamy, tangy one-pan breakfast with juicy tomatoes, briny olives, and perfectly baked eggs.

★★★★½ 4.8 (215 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pints (about 600g) cherry tomatoes
• 1/4 cup (60ml) extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce / 225g) block feta cheese
• 1/2 cup (75g) kalamata olives, pitted and halved
• 6 large eggs
• 2 tablespoons fresh basil, chopped (for garnish)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a 10-inch cast-iron skillet with a little olive oil.
2. 2Roast Tomatoes — In the dish, combine cherry tomatoes, olive oil, garlic, oregano, red pepper flakes (if using), salt, and pepper. Toss to coat. Spread in an even layer and roast for 15 minutes, until the tomatoes start to blister and release their juices.
3. 3Add Feta and Olives — Remove the dish from the oven. Place the feta block in the center, surrounded by the tomatoes. Scatter the halved olives around. Return to the oven and bake for another 10 minutes, until the feta is soft and slightly golden at the edges.
4. 4Create Wells — Take the dish out and use a spoon to gently press down on the tomatoes to release more juices. Create 6 small wells in the tomato mixture, evenly spaced.
5. 5Crack Eggs — Carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper.
6. 6Bake Eggs — Return to the oven and bake for 8-10 minutes, until the egg whites are set but the yolks are still soft. The feta will be bubbly and golden. The dish is done when the whites are opaque and no longer jiggle.
7. 7Garnish and Rest — Remove from the oven and sprinkle with fresh basil. Let rest for 5 minutes – this helps the eggs set and makes serving cleaner.
8. 8Serve Warm — Scoop portions onto plates with a spatula, making sure to get some tomatoes, feta, and an egg in each serving. Serve with crusty bread or pita.

👨‍🍳 Chef's Note: For a richer flavor, use sheep's milk feta. If you prefer a fully set yolk, bake for 12 minutes instead of 8-10.

Servings: 6

Cuisine: Mediterranean

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Jonas Weber

Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.