Jump to Recipe
This baked feta eggs recipe has 31 grams of protein per serving and takes 40 minutes start to finish. The protein comes from eggs, a full block of feta, and a can of white beans stirred into the tomatoes, not a scoop of powder, so it still eats like a real breakfast, much like these high-protein baked egg cups.
The base is simple. Cherry tomatoes and a slab of feta bake together in a skillet until the tomatoes blister and start to break down. Then you make wells in that mixture and crack the eggs right in, so the whites set in the same juices instead of steaming separately in a pan.
I make this most Sundays for the kids before the week gets away from us. My garage-sale cast iron pan goes straight from stovetop prep to the oven, one pan, one cutting board.
Watch the eggs closely in the last few minutes. They go from soft to rubbery fast, especially the ones near the edge of the pan where the heat runs strongest.
Why You’ll Love This Recipe
- 31 grams of protein per serving from real food
- One skillet start to finish, minimal cleanup
- Ready in 40 minutes for a weekday breakfast
- Feta and eggs bake together instead of frying separately
Ingredient Notes
- cherry tomatoes: Whole cherry tomatoes blister and collapse in the oven, giving you a chunky sauce without any chopping.
- feta: Buy a block, not the pre-crumbled kind. It holds together better and browns at the edges instead of drying out.
- canned cannellini beans: White beans add protein and fiber without changing the flavor much. Chickpeas work as a swap.
- eggs: Large eggs work best for even wells. Extra-large eggs need an extra minute or two in the oven.
- Greek yogurt: Plain whole-milk yogurt adds protein and cools down the red pepper flakes. Low-fat works but is thinner.
- olive oil: Use a decent extra virgin olive oil since it’s part of the sauce, not just a cooking fat.
Baked Feta Eggs with Cherry Tomatoes and White Beans
Ingredients
Method
- Heat the oven to 400°F / 204°C.
- In a 12-inch oven-safe skillet, toss the cherry tomatoes with 2 tbsp of the olive oil, garlic, red pepper flakes, salt, and pepper.
- Nestle the feta block in the center of the tomatoes and scatter the drained beans around it. Drizzle the remaining 1 tbsp olive oil over the feta.
- Bake for 20 minutes, until the tomatoes blister and start to collapse and the feta softens and browns lightly at the edges.
- Remove the skillet from the oven. Use a spoon to smash about half the tomatoes into the feta, leaving the rest whole for texture.
- Push the tomato mixture aside to make 8 shallow wells, spaced evenly around the skillet so no two whites will run into each other.
- Crack one egg into each well.
- Return the skillet to the oven and bake for 8 to 10 minutes, until the egg whites are fully set and opaque and the yolks are still soft. Check at the 8 minute mark since eggs near the edge of the pan cook faster.
- Scatter the torn basil and lemon zest over the top.
- Spoon dollops of Greek yogurt over each portion or serve it on the side. Serve straight from the skillet with crusty bread.
Notes
- Use a block feta, not crumbled, so it holds together while baking.
- Rinse and drain canned beans well before adding to the skillet.
- Check eggs at the 8 minute mark, they overcook fast near the edges.
- A 9x13-inch baking dish works if you don't have an oven-safe skillet.
Tips for Success
- Pat the feta dry before baking so it browns instead of steaming in the tomato juices.
- Space the egg wells evenly around the skillet so the whites don’t run into each other as they spread.
- Pull the skillet the moment the whites turn fully opaque, since the yolks keep setting from residual heat for another minute or two.
- Rinse canned white beans well to cut the sodium before stirring them into the tomatoes.
- Swap in a 9×13-inch baking dish if your skillet isn’t oven-safe, just add 3 to 4 extra minutes to the first bake.
Variations
- Stir 2 cups baby spinach into the tomatoes during the last 5 minutes of the first bake for extra greens and iron.
- Swap the white beans for chickpeas if that’s what’s in your pantry, the texture and protein count stay about the same.
- Add a spoonful of harissa or hot honey over the top after baking for a sweet-heat version of the same skillet.
Storage and Reheating
Baked feta eggs keep in the fridge for up to 3 days in an airtight container. The yolks finish cooking through once stored, so leftovers won’t have that soft center anymore.
Reheat covered in the microwave in 30 second bursts until warmed through, about 60 to 90 seconds for one portion. You can also warm it in the same 12-inch oven-safe skillet over low heat for 4 to 5 minutes, stirring gently so the bottom doesn’t scorch.
This dish doesn’t freeze well. The tomatoes turn watery and the egg whites get rubbery once thawed, so make the tomato-feta base fresh or just double the recipe if you want more servings for the week.
Serving Suggestions
Serve straight from the skillet with warm crusty bread or toasted sourdough for scooping up the tomato and feta juices. A simple green salad with lemon vinaigrette cuts through the richness of the eggs and cheese.
For a bigger weekend spread, add a side of roasted breakfast potatoes, a stack of cottage cheese pancakes, and a pitcher of orange juice. Leftover portions work fine spooned over rice or a bed of greens for lunch the next day.
FAQ
How do I know when the eggs are done in baked feta eggs?
The whites should be fully opaque and set, while the yolks still jiggle slightly in the center. That usually takes 8 to 10 minutes at 400°F/204°C after you crack them into the tomato mixture. Pull the skillet as soon as the whites lose their shine, since the yolks keep cooking from residual heat once out of the oven.
Can I use goat cheese instead of feta in this recipe?
You can, though goat cheese melts softer and won’t hold its block shape the way feta does. It also has a tangier, less salty flavor, so add a pinch more salt to the tomatoes. Bake time stays the same, just check at the 18 minute mark since goat cheese browns faster than feta.
Can I make the tomato and feta base ahead of baking the eggs?
Yes, bake the tomato, feta, and bean base up to 2 days ahead and refrigerate it in the skillet or an airtight container. Reheat it in the oven at 375°F/190°C for about 10 minutes until warmed through, then make your wells and add the eggs fresh. Adding cold eggs to a cold base gives uneven whites.
What goes well with baked feta eggs and cherry tomatoes?
Crusty bread or toasted sourdough is the classic pick, since you’ll want something to scoop up the tomato and feta juices. A simple green salad with a squeeze of lemon balances the richness of the eggs and cheese. Coffee or a glass of orange juice rounds it out for a weekend brunch.
Is this baked feta eggs recipe gluten free?
Yes, the eggs, feta, tomatoes, and white beans are all naturally gluten free on their own. Just check the label on your canned beans, since some brands add gluten-based thickeners, and skip the crusty bread or swap in a gluten-free loaf if you’re serving it on the side.
What’s the difference between baked feta eggs and shakshuka?
Shakshuka simmers eggs in a spiced tomato sauce on the stovetop, usually with cumin, paprika, and no cheese in the base. Baked feta eggs use whole blistered cherry tomatoes and a full block of feta baked in the oven, so the flavor leans milder and cheesier instead of smoky and spiced.
