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Close-up of baked feta eggs with tomatoes and olives.

Mediterranean Baked Feta Eggs: Protein-Packed Breakfast

Enjoy a protein-packed Mediterranean breakfast with baked feta eggs. This simple recipe combines fresh ingredients for a flavorful and satisfying start to your day.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 large eggs
  • 4 oz feta cheese, crumbled
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • Optional Fresh parsley, chopped, for garnish
  • Optional Crusty bread for serving

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Drizzle 1 tablespoon of olive oil in a small oven-safe dish.
  3. Add halved cherry tomatoes and minced garlic to the dish.
  4. Crumble half of the feta cheese over the tomatoes.
  5. Crack 2 eggs on top of the feta and tomato mixture in each dish.
  6. Drizzle the remaining 1 tablespoon of olive oil over the eggs.
  7. Sprinkle with dried oregano, salt, and pepper.
  8. Top with the remaining feta cheese and Kalamata olives.
  9. Bake for 12-15 minutes, or until the egg whites are set.
  10. Garnish with fresh parsley, if desired.
  11. Serve immediately with crusty bread for dipping.

Notes

Adjust baking time to your preference for egg yolk consistency.