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Baked Feta Eggs

Baked feta eggs with a feta-tomato base for a shakshuka style breakfast—golden melted feta surrounds runny yolks. Cherry tomatoes blister as the eggs bake, finished with herbs and olive oil sheen.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Feta egg bake ingredients
  • 4 oz feta cheese Use a block for easy melting.
  • 4 large eggs Crack cold eggs into the wells just before the final bake.
  • 1 cup cherry tomatoes, halved Halve so they blister quickly at high heat.
  • 2 tbsp olive oil Drizzle over feta and tomatoes for a glossy finish.
  • 2 clove garlic cloves, minced Minced garlic disperses into the feta-tomato pool.
  • 0.5 tsp red pepper flakes Adjust to heat preference.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 fresh basil or parsley Chopped, for garnish.
  • 1 crusty bread for serving For scooping runny yolks.

Equipment

  • 1 sheet pan

Method
 

Preheat and build the feta-tomato base
  1. Preheat the oven to 400°F and place a small oven-safe baking dish on the setup area so you can work quickly once it’s hot.
  2. Place the feta block in the center of a small oven-safe baking dish.
  3. Scatter the cherry tomatoes around the feta, then drizzle with olive oil and add the minced garlic and red pepper flakes.
  4. Bake for 10 minutes, until the feta softens and the tomatoes blister.
Add eggs and finish baking
  1. Remove the dish from the oven and use a spoon to create 4 wells in the feta-tomato mixture.
  2. Crack one egg into each well, season with salt and black pepper, then return the dish to the oven.
  3. Bake for 5–7 minutes at 400°F, until the whites are set but the yolks are still runny.
  4. Garnish with fresh basil or parsley and serve immediately with crusty bread.

Notes

For the most runny yolks, keep the second bake within 5–7 minutes and don’t overfill the wells—use the spoon to hollow the feta pool evenly. Refrigerate leftovers in a sealed container up to 2 days; reheat gently in the oven or skillet until just warmed (yolks may firm). Freezing is not recommended due to texture changes in eggs and tomatoes. If you want a lower-sodium option, choose reduced-sodium feta and season lightly with salt, relying on black pepper and herbs for flavor.