This baked feta eggs dish became a weekend obsession the first chilly Sunday I paired a crusty baguette with blistered cherry tomatoes and a warm block of salty feta. I discovered the combination while riffing on a popular baked-cheese trend and added eggs to turn it into a hearty, shareable meal. The contrast between tangy, slightly caramelized tomatoes, the creamy briny feta, and just-set egg yolks makes each bite comforting yet bright. It’s the sort of thing that fills the kitchen with roasted tomato perfume and draws family members to the table before the timer even dings. I learned early on that the success of this dish hinges on a few small choices: ripe cherry tomatoes (they sweeten and burst), a full-flavored feta (look for an imported block rather than pre-crumbled), and not overbaking the eggs — you want whites set but yolks still glossy. I most often make this for weekend breakfasts, easy brunches for friends, or a simple weeknight dinner when I want something fast, flavorful, and fuss-free. When served with crusty bread or warm pita for dipping, it feels indulgent without a lot of extra work. This recipe is a favorite on Flavor Daisy for its versatility and the way it turns humble pantry staples into a memorably vibrant meal.

Ingredients

• Cherry or grape tomatoes (2 cups): Choose bright, evenly colored small tomatoes; they blister and sweeten in the oven. I like Campari or small cherry varieties for consistent sweetness.
• Red bell pepper (1, diced): Adds a sweet crunch and color; remove seeds and dice into about 1/2-inch pieces so they roast evenly with tomatoes.
• Red onion (1/2 small, diced): Provides a savory sweetness that mellows when roasted — slice small so it softens in the 25-minute roast.
• Garlic (3 cloves, minced): Fresh garlic yields the best aromatic backbone; finely mince so it distributes and doesn’t burn on the baking dish edges.
• Feta cheese (8 ounces block): Use a solid block of feta (preferably in brine) rather than crumbled; it melts into a luxuriously creamy center when baked.
• Olive oil (4 tablespoons): Extra-virgin olive oil adds richness and helps roast the vegetables — divide a tablespoon per ramekin or pour over a single baking dish.
• Dried oregano (1 teaspoon): Classic Mediterranean herb that pairs beautifully with tomato and feta; use good-quality dried oregano.
• Sea salt (1 teaspoon): Season for balance; feta already brings brininess, so taste before adding extra at the end.
• Dried thyme (1/2 teaspoon): Adds an earthy note — a small amount goes a long way with these flavors.
• Ground black pepper (1/2 teaspoon): Freshly ground gives a brighter pepper aroma.
• Red pepper flakes (1/2 teaspoon): Optional but recommended for a subtle heat that contrasts the creaminess.
• Baby spinach (1 cup, chopped): Stirred in after roasting for a pop of color and a tender wilt; baby leaves work best.
• Large eggs (4): One per serving; use room-temperature eggs for even baking and better set times.
• Optional toppings: Chopped fresh basil or chives bring freshness at the finish and visually elevate the dish.

Instructions

Preheat and prep: Preheat the oven to 400 degrees F. If using individual ramekins, lightly oil four oven-safe dishes and divide the vegetables and feta between them; for one large dish, spread the tomatoes, diced pepper, onion, and garlic, then place the whole block of feta in the center. Drizzle the olive oil evenly — this helps with caramelization and keeps the feta from drying. Season the mixture: Combine dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes in a small bowl and sprinkle the blend over the vegetables and feta. The spices will toast slightly in the oven and release deeper flavor into the tomatoes. Roast: Place ramekins on a baking sheet or slide the full baking dish into the oven and roast for 25 minutes. Look for tomatoes that have started to burst and a lightly golden edge on the feta; this indicates the perfect level of caramelization and concentrated flavor. Combine and add greens: Remove the dish from the oven and use a spoon to stir the roasted feta into the tomatoes and veggies until creamy and even. Add the chopped spinach and stir until wilted and evenly distributed; the residual heat will soften the leaves without overcooking. Create wells and add eggs: Make four small wells with the back of a spoon. Crack one egg into each well, keeping yolks intact. Return to the oven and bake an additional 10 minutes, or until egg whites are set but yolks remain slightly runny — bake longer if you prefer firmer yolks. Finish and serve: Top with chopped fresh basil or chives if using. Serve hot with slices of crusty baguette, toast, or warm pita for dipping into the creamy feta and eggs. Adjust salt to taste — remember feta contributes brine, so often less is more.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you anticipate reheating, remove eggs first or slice portions so the yolks don’t overcook during reheating. Reheat in a preheated 325 degrees F oven covered with foil for 8–12 minutes or gently in a skillet over low heat. For freezing, omit the eggs: cool the roasted tomato-feta mixture, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before adding spinach and eggs for a fresh bake.

Ingredient Substitutions

If you don’t have cherry tomatoes, halved grape tomatoes or chopped roma tomatoes work, though they release more liquid so shorten initial roast by a few minutes. Swap feta with halloumi for a firmer, saltier finish, or use a goat cheese log for a tangier creaminess — reduce added salt if switching to briny cheeses. For a dairy-free version, replace feta with a firm tofu seasoned with lemon and salt, but note texture and salt levels will differ. Add thinly sliced zucchini or mushrooms if you want more vegetables — roast time may increase by 5–8 minutes.

Serving Suggestions

Serve with thick slices of toasted baguette, warm pita pockets, or sourdough for dipping into the silky feta and runny yolks. Pair with a simple mixed-green salad and a bright vinaigrette for a balanced meal, or serve alongside roasted potatoes for a heartier brunch spread. Garnish with lemon zest and extra-virgin olive oil for brightness, or scatter toasted pine nuts for crunch. For a festive board, accompany with olives, sliced cucumbers, and fig jam.

Seasonal Adaptations

In summer, use an abundance of sweet garden cherry tomatoes and fresh oregano for a brighter flavor. In cooler months, roast cherry tomatoes with a splash of balsamic to deepen sweetness, or add roasted butternut squash cubes for warming richness. For holiday brunches, fold in a handful of chopped roasted red peppers or swap baby spinach for sautéed kale to suit seasonal produce. Adjust herbs and chili levels to match the season: more thyme and warming spices in fall, more basil and lemon in spring.

Meal Prep Tips

Roast the tomato-feta base a day ahead and keep it refrigerated. When ready to serve, reheat the base briefly, stir in spinach, make wells, and add eggs before finishing in the oven for 10 minutes. Portion into individual ramekins for grab-and-bake breakfasts — they travel well to potlucks and brunch parties. Use shallow, oven-safe containers for even cooking and to keep bake times consistent across portions.

I encourage you to make this dish your own: adjust heat, swap cheeses, or bulk it up for larger groups. There’s a simple joy in tearing warm bread to scoop up creamy feta, roasted tomatoes, and a perfect egg yolk — it’s honest cooking that nourishes and delights. Enjoy sharing it with friends and family, and tweak it until it feels like yours.