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Baked Feta Eggs

This baked feta eggs dish combines creamy, salty feta cheese with perfectly cooked eggs, creating a rich, slightly tangy sauce with a fluffy yet gooey texture. The dish is baked until bubbling and golden, with vibrant herbs and optional tomatoes adding color and flavor, serving as a cozy, quick breakfast or brunch staple.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 100 g feta cheese crumbled
  • 2 large eggs fresh, at room temperature
  • 1 tsp olive oil good quality extra virgin
  • 1 tsp lemon juice freshly squeezed
  • a few leaves fresh herbs basil or thyme, chopped
  • to taste black pepper freshly cracked
  • a handful cherry tomatoes halved, optional

Equipment

  • Ovenproof skillet or ramekin
  • Measuring spoons
  • Oven
  • Spatula or small spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Lightly grease your ovenproof skillet or ramekin with a teaspoon of olive oil, and set aside.
  2. Crumble the feta cheese evenly into the bottom of the dish. Spread it out gently so it melts smoothly during baking, filling the dish with a savory, creamy aroma.
  3. Create a small well in the center of the feta and carefully crack two eggs into it. Try to keep the yolks intact for a beautiful, runny finish.
  4. Drizzle the eggs and feta with a teaspoon of olive oil, then season with freshly cracked black pepper. Add chopped herbs on top for a burst of freshness, and scatter halved cherry tomatoes if using.
  5. Place the dish in the oven on the middle rack and bake for about 12-15 minutes. Check at 12 minutes—whites should be just set, yolks still slightly runny, and feta bubbling around the edges with a golden top.
  6. Once baked, carefully remove the dish from the oven and let it sit for a minute. The feta will be creamy and bubbling, with eggs that jiggle slightly when shaken—the perfect doneness.
  7. Squeeze a little lemon juice over the top to brighten the flavors, and sprinkle with extra herbs if desired. Serve directly from the dish with crusty bread or toast for scooping up the cheesy goodness.