Save The viral baked feta trend took over my kitchen during a particularly gray February, when bright red cherry tomatoes felt like an act of rebellion against winter. My roommate stumbled in with a block of feta and a desperate look, suggesting we try that thing everyone was posting about. We had no expectation beyond a quick dinner, but the way those tomatoes burst and pooled around the salty cheese made us abandon our phones entirely.
I first made this for a brunch when I completely forgot to plan anything beyond a block of feta and some wilted spinach from the back of the fridge. My friend Sarah took one bite, slid her plate closer, and asked if I could please not make anything else ever again. Now it is the only request I get when anyone visits, especially after nights when conversation kept us up too late.
Ingredients
- 150 g block feta cheese: A solid block creates that creamy center everyone fights over, crumbles will not give you the same luxurious texture
- 200 g cherry tomatoes, halved: Smaller tomatoes burst more easily and release their juices faster than larger varieties
- 1 small red onion, thinly sliced: Red onion mellow beautifully as they roast, adding sweetness without harsh bite
- 1 clove garlic, minced: Fresh garlic mellows in the oven, becoming aromatic rather than sharp
- 30 g baby spinach: Spinach added at the end wilts gently in the hot tomato mixture without turning slimy
- 4 large eggs: Room temperature eggs will set more evenly than cold ones straight from the fridge
- 2 tbsp olive oil: Extra virgin olive oil adds fruitiness that complements the salty feta perfectly
- 1/2 tsp dried oregano: Oregano bridges the gap between the feta and tomatoes with classic Mediterranean flavor
- 1/4 tsp chili flakes: Even if you are heat sensitive, this small amount wakes up the entire dish without overwhelming it
- Salt and freshly ground black pepper, to taste: Feta is naturally salty, so taste before adding extra salt
- 2 tbsp fresh basil or parsley, chopped: Fresh herbs at the end cut through the richness with bright contrast
- Crusty bread: Essential for scooping up every last bit of sauce and soft egg yolk
Instructions
- Get your oven ready:
- Preheat to 200°C 400°F so the dish starts cooking the moment it hits the rack
- Arrange the base:
- Place that block of feta right in the center of your ovenproof dish like the king of the castle it is
- Surround the cheese:
- Scatter those halved cherry tomatoes, sliced red onion, and minced garlic all around the feta
- Season everything:
- Drizzle olive oil over the entire dish and sprinkle with oregano, chili flakes, salt, and pepper
- First bake:
- Bake for 15 minutes until the tomatoes burst and release their juices and the feta softens
- Add the greens:
- Remove from the oven, scatter spinach around the edges, and gently stir it into the hot tomato mixture until just wilted
- Create the wells:
- Make four little nests in the vegetables and carefully crack an egg into each one without breaking the yolks
- Final bake:
- Return to the oven for 5 to 8 minutes until whites are set but yolks still wobble when you shake the pan
- Finish and serve:
- Sprinkle with fresh basil or parsley and bring the whole dish to the table while it is still bubbling
Save This recipe became my go to when I moved into my first apartment and discovered that cooking for one does not have to mean sad microwave meals. The first time I made it on a Tuesday night just for myself, standing over the stove with a piece of bread, I felt strangely proud and very well fed.
Making It Your Own
The beauty of this dish lies in how easily it adapts to whatever you have on hand. Some weeks I add olives or roasted red peppers from a jar, other weeks I toss in artichoke hearts when I want to feel fancy.
Timing Your Morning
The first bake happens while you make coffee or set the table, so most of the cooking time is hands off. I usually start the oven, then chop everything while it preheats, which makes the whole process feel seamless rather than rushed.
Serving Suggestions
Crusty bread is non negotiable in my house, but I have also served this over roasted potatoes when I wanted something more substantial. It works for brunch, dinner, or that weird time in between when you cannot decide what meal you are actually eating.
- Warm your bread in the oven for the last two minutes of baking
- Have a spoon ready for anyone who claims they do not like runny yolks
- Leftovers reheat surprisingly well if you avoid overcooking the eggs the first time
Save There is something deeply satisfying about a dish that looks impressive but requires almost zero technique. This is the kind of recipe that makes you feel like you have your life together even when you absolutely do not.
Recipe FAQ
- → What type of feta cheese works best?
A block of firm, creamy feta holds up well when baked and melts slightly for a rich texture.
- → Can I add more vegetables to this dish?
Yes, roasted peppers or sliced olives complement the flavors beautifully and add extra texture.
- → How do I know when the eggs are perfectly cooked?
Look for set whites with yolks still slightly runny for a creamy finish that blends well with the baked vegetables.
- → Is this suitable for a vegetarian diet?
Yes, it contains dairy and eggs but no meat products, making it ideal for vegetarians.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh from the oven to preserve the runny yolks and vibrant textures.