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A close-up of a bowl of savory cottage cheese eggs with runny yolks, topped with herbs and served with rustic brown bread.

Mediterranean Baked Feta Eggs with Burst Tomatoes

This vibrant and savory baked feta eggs recipe features creamy feta cheese baked with juicy cherry tomatoes, fresh spinach, and aromatic garlic, creating a flavorful bed for perfectly cooked eggs. Ideal for a hearty breakfast, brunch, or a light dinner, served with crusty bread for dipping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 7 oz Feta cheese block good quality, packed in brine
  • 1 pint Cherry tomatoes halved
  • 3 cups Fresh spinach packed
  • 2 cloves Garlic minced
  • 2 tbsp Olive oil
  • 4 Large eggs
Seasoning & Garnish
  • 1 tsp Dried oregano or Za'atar
  • 1/4 tsp Red pepper flakes optional, for a kick
  • pinch Salt to taste, adjust for feta saltiness
  • 1/4 tsp Black pepper freshly ground
  • 2 tbsp Fresh parsley chopped, for garnish
  • 1/4 Crusty bread for serving

Equipment

  • 8x8 inch (or similar) oven-safe baking dish

Method
 

Preheat Oven & Prepare Dish
  1. Preheat your oven to 400°F (200°C).
  2. Place the block of feta cheese in the center of an 8x8 inch (or similar sized) oven-safe baking dish.
Add Vegetables & Season
  1. Around the feta, scatter the halved cherry tomatoes, fresh spinach, and minced garlic.
  2. Drizzle the olive oil generously over the vegetables and feta. Sprinkle with dried oregano, red pepper flakes (if using), salt, and black pepper. Be mindful with salt, as feta is quite salty.
First Bake
  1. Bake for 15-18 minutes, or until the feta is softened and slightly golden on top, and the cherry tomatoes have burst and released their juices, wilting the spinach.
Add Eggs & Final Bake
  1. Carefully remove the dish from the oven. Using the back of a spoon, create four small wells in the tomato and spinach mixture around the feta.
  2. Crack one egg into each well. Return the dish to the oven and bake for another 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm).
Serve
  1. Garnish with fresh chopped parsley. Serve immediately with crusty bread for dipping into the delicious feta-egg mixture and tomato juices.

Notes

For an extra layer of flavor, you can add a pinch of sumac or a squeeze of lemon juice after baking. This dish is best enjoyed fresh from the oven. Store any leftovers in an airtight container in the refrigerator for up to 2 days, though the eggs will continue to cook when reheated.