Save The first time I made this was on a lazy Sunday morning when I had feta cheese sitting in my fridge and absolutely nothing else that felt like breakfast. I cracked open a recipe from a friend who'd recently returned from Greece, and something about the simplicity of it—just vegetables, eggs, and that creamy block of cheese—felt like permission to stop overthinking breakfast. That morning, the kitchen filled with this incredible smell of warm tomatoes and olive oil, and I realized I'd stumbled onto something that felt both effortless and special.
I made this for my partner last month when he was tired and grumpy, and watching his whole face change when he tasted that combination of warm feta and runny egg was one of those quiet kitchen moments I didn't expect. He asked me to make it again three times that week, which tells you everything about how it lands.
Ingredients
- Feta cheese block (150g): Use a good quality block, not crumbles—it holds its shape and gets this gorgeous creamy texture as it bakes, almost melting into the vegetables.
- Cherry tomatoes (200g, halved): The smaller ones burst faster and release their juices, creating a natural sauce that's subtle and sweet.
- Red onion (1 small, thinly sliced): Goes softer and sweeter as it roasts, losing that sharp bite that makes raw onion intense.
- Garlic (1 clove, minced): A single clove is enough—it infuses the oil without overpowering the delicate egg yolks.
- Baby spinach (30g): Gets wilted by the residual heat, adding earthiness and color without any real effort.
- Eggs (4 large): The fresher, the better—older eggs spread too thin and don't have that glossy yolk you want.
- Olive oil (2 tbsp): This is your sauce, so don't skimp or use cheap oil; it carries all the flavor.
- Dried oregano (1/2 tsp): Hits that Mediterranean note that makes this feel intentional rather than random.
- Chili flakes (1/4 tsp, optional): A whisper of heat that doesn't overtake the creamy feta—adjust to your mood.
- Salt and black pepper: Season as you taste, especially the vegetables before the eggs go in.
- Fresh basil or parsley (2 tbsp, chopped): Add this at the very end so the color stays bright and the taste stays fresh.
Instructions
- Heat your oven and prep:
- Preheat to 200°C and grab an ovenproof dish—ceramic or cast iron both work beautifully. Make sure it's something you won't mind bringing straight to the table.
- Build the base:
- Place your feta block in the center of the dish, then scatter the halved tomatoes, sliced onion, and minced garlic around it. Drizzle everything with olive oil, then dust with oregano, chili flakes if you want it, and a good pinch of salt and pepper.
- First bake:
- Pop the dish into the oven for 15 minutes. You're waiting for the tomatoes to burst and the feta to start softening and taking on that golden edge. The kitchen will smell incredible at this point.
- Add the spinach:
- Pull the dish out carefully (it's hot), toss the baby spinach around the feta, and let it wilt into the warm tomato mixture. This takes about 30 seconds of gentle stirring.
- Make wells and crack eggs:
- Create four shallow wells in the vegetables—you're not digging deep, just making space. Gently crack each egg into a well, trying to keep the yolks whole and centered.
- Final bake:
- Return to the oven for 5 to 8 minutes, checking at the 5-minute mark. You want the egg whites set and opaque while the yolks stay runny in the center—they continue cooking from residual heat even after you pull it out.
- Finish and serve:
- Scatter fresh basil or parsley over the top, crack some black pepper over it, and serve immediately with crusty bread if you've got it. This dish is best eaten warm and straight from the dish.
Save There's something about cracking into a warm egg yolk and watching it spill over creamy feta and burst tomatoes that feels indulgent for breakfast, like you're taking care of yourself in a language you almost forgot. That's when it stopped being just a recipe and became my go-to for mornings that needed a little magic.
Why This Works Better Than You'd Think
The genius of this dish is that feta doesn't fully melt like mozzarella—it softens and releases its salt and tang into the olive oil, creating this incredible emulsion with the burst tomato juice and egg yolk. Nothing here is competing for attention; everything just supports the egg, which is exactly where it should be. Even the spinach, which I initially worried would get lost, adds this subtle earthiness that makes your palate interesting instead of one-note.
Timing and Temperature Precision
The 15-minute first bake is important because it gives you a head start on the tomatoes—they need time to burst and soften before the eggs arrive, otherwise you'll have runny egg yolks with barely warm vegetables underneath. That second 5 to 8 minute window is where most people mess this up, either checking too often or leaving it too long. I've learned to set a timer at 5 minutes and then watch through the oven window instead of opening it, which lets heat escape and throws off everything.
Variations and Swaps That Work
I've made this with crumbled goat cheese when I didn't have feta and it was brighter and tangier, which some mornings is exactly what I need. Sliced olives are a natural addition if you have them, and roasted red peppers from a jar work beautifully if fresh tomatoes aren't at their peak. The spinach can become arugula or kale if that's what you have, and smoked paprika can replace chili flakes for a different kind of warmth.
- Swap the red onion for thinly sliced leeks if you want something more subtle and sweet.
- Add a handful of fresh dill or mint alongside the basil for a completely different flavor profile.
- If you love richness, crumble a little more feta over the top before the second bake for extra decadence.
Save This breakfast has become my answer when someone asks what I make on mornings that matter, the kind of meal that feels both simple and worth remembering. Make it, taste it, and you'll understand why it keeps showing up on plates all over the world.
Questions & Answers
- → What type of cheese is used for this dish?
A block of creamy feta cheese is used as the centerpiece, adding a tangy and rich flavor to the dish.
- → Can I add spice to the dish?
Yes, chili flakes can be added before baking for a subtle heat, or smoked paprika for a smoky depth.
- → How can I ensure the eggs have runny yolks?
Bake the eggs for about 5 to 8 minutes after adding them, checking to set the whites while keeping yolks soft.
- → What herbs complement the flavors best?
Fresh basil or parsley is sprinkled on top just before serving to add a bright, herbal finish.
- → Can this dish be made ahead of time?
It's best enjoyed fresh from the oven to preserve the creaminess and texture of the eggs and feta.