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Baked Feta Eggs

This baked feta eggs dish combines creamy, gooey feta with softly baked eggs, creating a warm, cheesy brunch that’s perfect for lazy mornings. The feta turns golden and bubbly while the eggs remain tender and runny, resulting in a cozy, rustic presentation. It’s an easy, comforting dish that requires minimal ingredients but delivers maximum flavor and texture.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 100 g feta cheese block of feta, crumbled into chunks
  • 2 large eggs fresh, room temperature
  • 1 teaspoon olive oil good-quality extra virgin
  • 1 tablespoon fresh herbs thyme or oregano, chopped
  • 1 lemon lemon for zest and brightness
  • to taste black pepper freshly cracked
  • optional additional toppings chili flakes, chopped parsley, honey

Equipment

  • Ovenproof dish or cast-iron skillet
  • Spoon
  • Knife
  • Zester
  • Oven

Method
 

  1. Preheat your oven to 200°C (400°F). Drizzle a teaspoon of olive oil in your ovenproof dish or cast-iron skillet, spreading it evenly to coat the bottom.
  2. Place chunks of feta cheese in the center of the dish, allowing some space around for the eggs. Cracks a couple of fresh eggs over and around the feta, being gentle so the yolks stay intact.
  3. Sprinkle a pinch of salt and a generous amount of freshly cracked black pepper over the eggs and feta. Add chopped fresh herbs like thyme or oregano on top, and zest a bit of lemon over everything for brightness.
  4. Bake in the oven for about 12-15 minutes. Keep an eye on it—feta should turn golden and bubbly, and the eggs should be just set with slightly runny yolks.
  5. Once baked, remove from the oven and let it rest for a minute. The feta will be beautifully golden and bubbly, while the eggs will be tender and soft.
  6. Finish with a drizzle of olive oil or a squeeze of lemon if desired. Serve hot straight from the dish with crusty bread or toasted pita for scooping up all that cheesy, runny goodness.