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Golden-brown baked feta eggs with blistered cherry tomatoes and creamy feta, garnished with fresh oregano, in a cast iron skillet.

Mediterranean Baked Feta Eggs

One pan, five ingredients, and you've got a brunch that looks like you spent an hour on it. You didn't.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 4
Calories 320 kcal

Equipment

  • 9- or 10-inch oven-safe skillet
  • Small Bowl
  • Spatula

Ingredients
  

Main Ingredients

  • 1 block feta cheese (6-8 oz), drained and patted dry
  • 2 cups cherry tomatoes
  • 5 large eggs
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes (optional)
  • to taste salt
  • to taste black pepper

For Serving

  • 1 loaf crusty bread, pita, or toast

Instructions
 

  • Preheat oven to 400°F with a rack in the middle. Place the block of feta in the center of your skillet. Scatter cherry tomatoes around it. Drizzle with olive oil, then sprinkle oregano and red pepper flakes over everything. Gently toss the tomatoes in the oil, leaving the feta in place.
  • Bake for 10 minutes, until the feta is softened and slightly golden at the edges and the tomatoes are starting to burst.
  • Remove the skillet from the oven. Use a spoon to gently press down on the feta to flatten it slightly and push the tomatoes aside to create 5 or 6 wells. Crack each egg into a small bowl, then slide one into each well. Season the eggs with a pinch of salt and pepper.
  • Return the skillet to the oven and bake until the egg whites are set and the yolks are still jiggly — 7 minutes for runny yolks, 8-9 minutes for firmer centers.
  • Remove from the oven and let rest 1-2 minutes. Sprinkle with fresh oregano if desired. Serve directly from the skillet with bread for dipping.

Notes

Room-temperature eggs: Set eggs out 20 minutes before cooking for even results. Run under warm water for 30 seconds if short on time.
Don't skip the first bake: It's non-negotiable for creamy feta and jammy tomatoes.
Pat feta dry: Remove from brine and pat dry to avoid sputtering and watery oil.
Crack eggs into a bowl first: Prevents shell fragments in the pan.
Let skillet rest 1-2 minutes before serving: Eggs finish setting and feta firms slightly.
Storage: Leftovers keep 2 days in fridge; reheat in 325°F oven 5 min. Not freezer-friendly.
Keyword easy brunch recipe, one pan baked feta eggs, vegetarian breakfast