Description
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast / Brunch
Cuisine: Mediterranean
Method: Oven-Baked
Difficulty: Easy
Ingredients
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4 large eggs
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5 oz feta cheese, crumbled (prefer block feta in brine)
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1 cup cherry tomatoes, halved
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1 small bell pepper, diced (any color)
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2 tablespoons extra virgin olive oil
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1 garlic clove, minced (or ½ teaspoon garlic powder)
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½ teaspoon dried oregano (or za’atar for variation)
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Salt and black pepper to taste
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Fresh parsley or basil for serving
Optional Add-Ins: black olives, spinach, crushed red pepper, cooked chickpeas
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a small oven-safe skillet or baking dish with a bit of olive oil.
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Add cherry tomatoes and diced bell pepper to the dish. Toss with 1 tablespoon olive oil, garlic, oregano, salt, and pepper.
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Bake vegetables for 10 minutes to soften and deepen the flavor.
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Remove from oven and scatter crumbled feta evenly over the vegetables. Create four small wells for the eggs.
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Crack one egg into each well. Drizzle remaining olive oil over the eggs.
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Return to oven and bake for 10–13 minutes, depending on how runny you prefer the yolks.
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Remove, let rest for 2 minutes, and top with chopped fresh parsley or basil before serving.
Notes
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Check eggs a little early if you like a runnier yolk; they cook fast at the end.
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Use block feta for a creamier melt; pre-crumbled feta can be dry.
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Serve with crusty bread or pita to scoop up the sauce and yolks.