...
Go Back
–+ servings
baked feta eggs

Baked Feta Eggs

No ratings yet
These baked feta eggs are pure morning magic creamy melted feta, sweet blistered tomatoes, and perfectly runny egg yolks come together in just 15 minutes to create a breakfast that feels fancy but couldn't be easier. It's the kind of meal that makes you want to slow down and savor every bite, looks like you spent hours in the kitchen, and tastes so ridiculously good you'll be making it every single weekend.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 22 minutes
Servings: 2 ramekin
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 ounces block feta cheese
  • 4 large eggs
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup fresh spinach
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh parsley
  • ¼ cup sun-dried tomatoes
  • ¼ cup Kalamata olives
  • 2 strips cooked bacon
  • Fresh thyme or oregano
  • Crusty bread
  • Extra virgin olive oil
  • Lemon wedges

Equipment

  • 2 Individual ramekins or small cast iron skillets (6-inch) For baking individual servings of feta eggs
  • 1 Baking sheet To hold ramekins for easy oven handling
  • 1 Sharp knife For mincing garlic and chopping herbs
  • 1 Measuring spoons For olive oil and seasonings

Method
 

  1. Preheat your oven to exactly 375°F. Choose individual ramekins or small cast iron skillets. Drizzle 1 tablespoon olive oil generously in the bottom of each dish. Add minced garlic and let it warm slightly in the oiled dish.
  2. Tear or crumble feta cheese into chunks and distribute evenly in each dish. Scatter halved cherry tomatoes around the feta. Add fresh spinach if using, tucking it between the cheese and tomatoes. Season with salt, pepper, and red pepper flakes.
  3. Carefully crack eggs directly into the prepared dishes, trying to keep yolks intact and somewhat centered. The whites will naturally spread around the feta and tomatoes. Drizzle remaining olive oil over the top of the eggs. Add an extra pinch of salt directly on the egg yolks.
  4. Place dishes on a baking sheet for easy handling. Bake at 375°F for 12-15 minutes, checking at 12 minutes. Look for whites that are mostly set but still slightly glossy in the center, and yolks that jiggle like jello when you gently shake the dish. Remove from oven when whites are set but yolks still jiggle. Let rest for 1-2 minutes. Garnish with fresh herbs and drizzle with extra virgin olive oil. Serve immediately with crusty bread for dipping.

Nutrition

Serving: 1ramekinCalories: 320kcalCarbohydrates: 6gProtein: 16gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 385mgSodium: 680mgPotassium: 280mgFiber: 1gSugar: 3gVitamin A: 850IUVitamin C: 12mgCalcium: 180mgIron: 2.1mg

Notes

The secret to perfect baked feta eggs isn't fancy technique — it's understanding that 375°F and visual cues matter more than arbitrary timing. After ruining dozens of batches with hard yolks and slimy whites, I learned that watching for that jiggle when whites just set creates creamy melted feta with perfectly runny yolks every time. Room temperature eggs cook more evenly than cold ones straight from the fridge. The dish looks crowded before baking but everything settles beautifully trust the process.

Tried this recipe?

Let us know how it was!