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Baked Feta Eggs

Baked feta eggs with a feta-and-cherry-tomato base, baked until the yolks are still runny and glossy. This feta egg bake is a quick Mediterranean-style, shakshuka-inspired easy egg recipe with blistered tomatoes and herbs.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Feta block
  • 4 oz feta cheese
Eggs
  • 4 large eggs
Tomatoes
  • 1 cup cherry tomatoes, halved
Olive oil
  • 2 tbsp olive oil
Garlic
  • 2 cloves garlic cloves, minced
Red pepper flakes
  • 0.5 tsp red pepper flakes
Seasoning
  • salt and black pepper to taste
Fresh herbs
  • 1 fresh basil or parsley for garnish
Serving bread
  • 1 crusty bread for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 400°F. Place the feta block in the center of a small oven-safe baking dish.
Build the feta-tomato base
  1. Scatter the halved cherry tomatoes around the feta. Drizzle olive oil over everything, then add the minced garlic and red pepper flakes.
Bake
  1. Bake at 400°F for 10 minutes until the feta softens and the tomatoes blister. You should see the feta begin to melt into a glossy pool around the tomatoes.
Create wells and finish cooking
  1. Remove the dish from the oven and use a spoon to create 4 wells in the feta-tomato mixture. Keep the melted feta intact so the wells hold their shape.
Add eggs and set whites
  1. Crack one egg into each well, return to the oven, and bake at 400°F for 5–7 minutes until the whites are set but the yolks are still runny. Look for glossy, intact yolks and a bubbling, melted feta border.
Garnish and serve
  1. Garnish with fresh basil or parsley and serve with crusty bread. Taste and adjust with salt and black pepper if needed before eating.

Notes

Pro tip: Choose a shallow dish so the feta melts into a wide, golden pool—this helps the yolks stay centered and runny. Refrigerate leftovers in a covered container up to 2 days; rewarm gently in a 325°F oven until just heated (yolks may firm). Freezing isn’t recommended because eggs can weep after thawing. For a gluten-free option, serve with toasted gluten-free bread or skip bread and add extra tomatoes or greens.