Name: Hearty Mediterranean Baked Feta Eggs for Breakfast or Brunch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 large eggs; 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, finely chopped; 1 cup crumbled feta cheese; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon sea salt; Fresh parsley, chopped, for garnish; Optional: olives or spinach for extra flavor

Description

Enjoy a vibrant Mediterranean-inspired breakfast with this hearty baked feta egg dish. Perfect for brunch with friends, a cozy weekend morning, or a special treat any day, this recipe combines creamy feta, roasted vegetables, and perfectly baked eggs. It’s flavorful, colorful, and easy to make, offering a satisfying start to your day that feels both indulgent and wholesome.

Ingredients

Scale

4 large eggs
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup crumbled feta cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Fresh parsley, chopped, for garnish
Optional: olives or spinach for extra flavor

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a medium-sized baking dish with olive oil to prevent sticking and enhance flavor.
Prepare the vegetables by halving the cherry tomatoes, dicing the bell peppers, and finely chopping the red onion. Mince the garlic cloves. Place all vegetables in a mixing bowl and toss with olive oil, salt, pepper, oregano, and paprika until evenly coated.
Spread the seasoned vegetables evenly in the greased baking dish, making small wells in the mixture for the eggs.
Crumble the feta cheese over the top of the vegetables, creating creamy pockets that will melt as the dish bakes.
Crack the eggs directly into the wells, keeping the yolks intact for a rich, creamy texture. Season lightly with a pinch of salt and pepper if desired.
Bake for 15–20 minutes, or until the egg whites are set and the yolks are slightly runny. For firmer yolks, bake an additional 2–3 minutes.
Remove from the oven and garnish with fresh parsley. Optional: add olives or fresh spinach for extra flavor. Serve immediately with crusty bread, toasted pita, or warm flatbreads.

Notes

Roast the vegetables for 5–10 minutes before adding the eggs to intensify their flavor.
Sprinkle chili flakes for a touch of heat if desired.
Substitute vegetables like zucchini, mushrooms, or spinach to vary the dish.
Goat cheese or ricotta can be used instead of feta for a creamier texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes