Cocotte Baked Feta Eggs

These Baked Feta Eggs are roasted in a cocotte for simple prep and make for the perfect weekend brunch.

Cocotte Baked Feta Eggs with veggies on homemade focaccia – this is easily one of my all-time favorite ways to prepare eggs. The salty, creamy feta blends beautifully with the baked eggs, creating a luscious, melt-in-your-mouth texture that’s simply irresistible. Add in some roasted veggies, and you’ve got a dish that’s not only delicious but also packed with nutrients and flavor.

What I love most is how easy it is to whip up – just pop everything into the oven, and in a matter of minutes, breakfast (or brunch) is ready to go. The homemade focaccia is the perfect base, with its soft, airy texture and a hint of olive oil that soaks up all the flavors. It’s the ultimate comfort food and makes for a relaxing, slow Saturday morning meal that feels special yet is so simple to prepare.

If you enjoyed this recipe check out my other breakfast ideas here.

• Breakfast

Cocotte Baked Feta Eggs

These Baked Feta Eggs are roasted in a cocotte for simple prep and make for the perfect weekend brunch.

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Ingredients

• ▢ 2 eggs
• ▢ 1 cube of feta
• ▢ Salt
• ▢ Pepper
• ▢ Red pepper flakes
• ▢ Bread of choice
• ▢ Cherry tomatoes
• ▢ Green olives sliced
• ▢ Shallot thinly sliced
• ▢ A little zaatar
• ▢ Olive oil

Instructions 

• Preheat oven to 400. Add feta to a cocotte and crack 2 eggs on top. Season with salt, pepper, red pepper flakes and a drizzle of olive oil. Bake for about 13 min or until egg whites are cooked.
• Meanwhile, combine tomatoes, olives and shallot in a bowl. Drizzle with olive oil and season with zataar.
• Toast bread and when eggs are done, mixed together until combined and creamy. Add to bread with veggies and that’s it! Enjoy!

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