Baked Feta Cheese Dip with Eggs

Why You’ll Love This Recipe

This recipe is easy to make and packed with bold flavor. The creamy feta melts into a luscious dip base while the eggs bake until just set, adding richness and texture. It’s a one-dish meal that’s both comforting and elegant, ideal for sharing or enjoying solo. Plus, it’s naturally low-carb and high in protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Feta cheese block
• Eggs
• Cherry tomatoes (optional)
• Olive oil
• Garlic
• Red pepper flakes (optional)
• Fresh herbs (like parsley, dill, or basil)
• Salt
• Black pepper
• Crusty bread or pita (for serving)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a small oven-safe dish, place the block of feta cheese in the center.
3. Surround with halved cherry tomatoes if using, and drizzle everything with olive oil.
4. Add minced garlic, red pepper flakes (if desired), and a sprinkle of salt and pepper.
5. Bake for 15-20 minutes, until the feta softens and starts to turn golden.
6. Carefully remove the dish from the oven, then crack the eggs on top of the feta and tomato mixture.
7. Return to the oven and bake for another 8–10 minutes, or until the egg whites are set but the yolks are still slightly runny.
8. Garnish with fresh herbs and serve immediately with warm bread or veggies.

Servings and timing

This recipe serves 2–4 people.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

• Add spinach, chopped bell peppers, or olives for extra veggies.
• Spice it up with a dash of harissa or chili oil.
• Use crumbled feta instead of a block for quicker baking.
• Swap the eggs for poached ones added after baking for a different texture.
• Serve with crackers or low-carb flatbread for a keto-friendly option.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving to preserve the texture of the eggs and cheese.

FAQs

Can I use crumbled feta instead of a block?

Yes, crumbled feta works too—it melts slightly faster and still gives great flavor.

Do I have to use cherry tomatoes?

No, they’re optional. You can substitute with chopped regular tomatoes or leave them out entirely.

How do I keep the eggs from overcooking?

Watch them closely after adding to the oven. Remove once the whites are set and the yolks are still a bit soft.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the feta and tomato base in advance and add eggs when ready to bake.

What herbs go best with this dish?

Parsley, dill, oregano, and basil all complement the feta and eggs nicely.

Can I add meat to this recipe?

Yes, cooked and crumbled sausage, bacon, or chorizo can be added before baking the eggs.

What kind of bread should I serve with this?

Crusty bread like baguette, sourdough, or pita pairs perfectly for dipping.

Is this recipe vegetarian?

Yes, it’s completely vegetarian as long as you don’t add meat.

Can I make it spicy?

Absolutely—add chili flakes, sliced jalapeños, or a drizzle of hot sauce.

What type of dish should I bake this in?

Use a small oven-safe baking dish or skillet that fits the ingredients snugly for best results.

Conclusion

Baked feta cheese dip with eggs is a warm, creamy, and flavorful dish that’s perfect for any time of day. With minimal prep and bold Mediterranean flavors, it’s a recipe you’ll come back to again and again. Serve it with your favorite bread and enjoy a delicious, satisfying meal straight from the oven.

Baked Feta Cheese Dip with Eggs

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Baked feta cheese dip with eggs is a creamy, savory, Mediterranean-inspired dish featuring soft, golden feta and perfectly baked eggs. Ideal for breakfast, brunch, or a light dinner, it’s served warm with crusty bread or fresh veggies for dipping.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 2–4 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 block feta cheese (about 7 oz)
• 2–4 eggs
• 1/2 cup cherry tomatoes, halved (optional)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh herbs (parsley, dill, or basil)
• Salt, to taste
• Black pepper, to taste
• Crusty bread or pita, for serving

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Instructions

1. Preheat oven to 375°F (190°C).
2. Place the block of feta in the center of a small oven-safe dish.
3. Add halved cherry tomatoes around the feta if using and drizzle everything with olive oil.
4. Sprinkle minced garlic, red pepper flakes (if desired), salt, and black pepper over the top.
5. Bake for 15–20 minutes until the feta is soft and starting to brown slightly.
6. Remove from the oven and carefully crack the eggs on top of the feta and tomato mixture.
7. Return to the oven and bake for another 8–10 minutes, or until the egg whites are set and the yolks are still slightly runny.
8. Garnish with fresh herbs and serve immediately with warm bread or fresh vegetables.

Notes

• Use crumbled feta for quicker melting if preferred.
• Watch eggs closely to avoid overcooking the yolks.
• Add cooked sausage or bacon for a meaty variation.
• Best served warm, straight from the oven.
• Customize with extra veggies like spinach or bell peppers.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 220
• Sugar: 2g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 11g
• Cholesterol: 190mg