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Baked Feta Eggs Breakfast Recipe

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★★★★★

4.4 from 147 reviews

Baked Feta Eggs Breakfast is a simple yet flavorful dish combining creamy Greek feta cheese, juicy cherry tomatoes, and baked eggs, infused with fresh garlic, basil, and a touch of spice. Perfect for a comforting morning meal, it’s easy to prepare and serves beautifully with crusty bread for dipping.

Ingredients

Scale

Cheese

  • 8 ounces Feta Cheese (preferably a block of Greek feta in brine)

Vegetables

  • 1 cup Cherry Tomatoes (halved)
  • 1/4 cup Red Onion (thinly sliced)
  • 2 cloves Garlic (minced)

Seasonings & Oils

  • 2 tablespoons Olive Oil (extra virgin)
  • 1 tablespoon Fresh Basil (chopped, plus extra for garnish)
  • 1/4 teaspoon Red Pepper Flakes (or more, to taste)
  • Salt (to taste, be mindful of the saltiness of the feta)
  • Black Pepper (freshly ground, to taste)

Others

  • 2 Large Eggs
  • Crusty Bread (for serving, optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the ingredients.
  2. Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. For a milder onion flavor, soak the sliced onion in cold water for 10 minutes, then drain thoroughly.
  3. Mince Garlic: Finely mince the garlic cloves to release their aroma for the dish.
  4. Prepare Feta: Leave the feta block whole for a creamier texture or crumble it slightly depending on your preference.
  5. Oil Baking Dish: Drizzle 1 tablespoon of olive oil into a small oven-safe baking dish or skillet (6-8 inches) to coat the surface.
  6. Arrange Vegetables: Spread the halved cherry tomatoes and sliced red onion evenly over the bottom of the oiled baking dish. Sprinkle the minced garlic evenly over the tomatoes and onions.
  7. Season Vegetables: Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season with red pepper flakes, salt, and freshly ground black pepper, adjusting salt carefully due to feta’s inherent saltiness.
  8. Place Feta: Position the feta block or crumbled feta in the center of the baking dish, nestled among the tomatoes and onions.
  9. Bake: Bake in the preheated oven for 15-20 minutes, until the tomatoes soften and burst, and the feta becomes soft with slightly golden edges.
  10. Create Wells for Eggs: Remove the baking dish from the oven and use a spoon to create two small wells within the tomato and feta mixture for the eggs.
  11. Crack in Eggs: Carefully crack one egg into each well to prepare for final baking.
  12. Return to Oven: Return the dish to the oven and bake for an additional 5-7 minutes, until the egg whites are set but yolks remain runny or cooked to your preferred doneness.
  13. Garnish: Remove from the oven and sprinkle chopped fresh basil over the top for a fresh, herbal finish.
  14. Serve Immediately: Serve the baked feta eggs hot and bubbly, preferably with crusty bread on the side for dipping.

Notes

  • Soaking sliced onions in cold water mellows their pungency if desired.
  • Adjust salt cautiously since feta cheese is naturally salty.
  • Egg yolks can be cooked longer for firmer yolks if preferred.
  • Serve with crusty bread or pita for a hearty breakfast or brunch.
  • Use fresh herbs like basil for the best flavor contrast and presentation.
  • The dish can be easily doubled for more servings using a larger baking dish.

Keywords: baked feta eggs, baked eggs recipe, Greek breakfast, feta cheese recipe, easy breakfast recipe, eggs with feta and tomatoes

Find it online: https://thehungrymason.com/baked-feta-eggs-breakfast-recipe/