Baked Feta with Olives, Tomatoes and Eggs


This is not a post about blood oranges. And no meyer lemon was harmed in the making of this dish. No bee pollen was purchased, no bizarr-o flour was milled, and no oak-tarnished wooden knives were wielded. This is a recipe for da people! Made with all that normal crap in your fridge and cooked in a regular, run-of-the-mill oven in a pretty averagely-appointed kitchen.

Maybe it’s the recession’s fault, or YouTube’s, or maybe I’m just getting older and this is the natural course of life, but things are getting really … simple. I mean, identity is still a toughie. But, it just costs so much to be plain these days! Food magazines charge $18 for images of a single pine cone, or a bundle of dirty carrots on a picnic bench, or just a bird, sitting there, not even flapping.  The trendiest restaurants offer five items. Girls I know upcycle their grandparents’ sweaters, … “upcycle” became a word…and did you know there’s a store in the Outer Sunset that sells six oz, handleless, plain white mugs for $30?

And then there are some simple things that became really complicated: cleaning up your own mess; putting things back where you found them — husbands and sons everywhere, struggling with this one for eternity. Buying yogurt from the store – really? You’re going to actually make yogurt? It doesn’t … just … come like that? Bottled vinegar — I don’t want to make anything in my kitchen from scratch that requires a “mother,” unless it’s a human baby. Sometimes I Just want to see recipe instructions that are under 15 words: add all the wet ingredients to the dry ingredients. Stir. Bake at 375 F. I wish that worked for everything.

So, look. This recipe is simple. Don’t complicate it. Make the dish and then dip some bread in it. Enjoy!



Recipe inspired by this

Serves: 3 for lunch or 4-5 as a side/snack

What You Need:

1 tblsp olive oil

4 garlic cloves; crushed

2 tsp cumin seeds

1 large can of diced tomatoes

1 shallot; peeled

1 tsp oregano

1 tblsp butter

salt & pepper to taste

150 g of feta (I used the “feta in brine” from Trader Joe’s)

a handful of green olives

a handful of cherry tomatoes

3 eggs

za’atar spice for garnish (*this is a more unusual and completely optional ingredient – available in Middle Eastern grocery stores)



How To Do It (an attempt at simplicity – it’s hard!):

Saute the garlic and cumin seeds for a few minutes. Add the tomatoes, oregano, shallot, butter and cook for 20 minutes. Season with salt and pepper to taste.

Arrange the feta chunks, tomatoes and olives in a dish. Cover with the warm sauce and mix it around so that you can see the chunks of feta and the olives. Bake for 20 minutes at 350 degrees F.

Remove from the oven and crack the eggs on top (with a fork, spread the whites of the eggs around so it bakes evenly). Cover with foil, turn the heat up to 400 F, return the dish to the oven and remove when the eggs look cooked (about 10 mins). Serve with a hunk of your favorite bread! Enjoy!



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35 thoughts on “Baked Feta with Olives, Tomatoes and Eggs

  1. I LOVE this! And I laughed out loud about the yogurt – I actually know someone who spends hours straining milk through a cheese cloth to make greek yogurt….

  2. I LOLed about the mother. Seriously though, you’re missing out. Do want me to just bring you some of my vinegar?

    Also, Nopa makes what appears to be kindof whatever a shakshuka is, but they just call it Baked Farm Eggs, and serve it with bread for delicious eating. Of course it it vastly overpriced.

  3. D-licious! Mamash ta’im! Love the full flavor of the cumin seeds. And the smell of everything while it’s cooking…yum! Very tasty. Will make again. Thanks for sharing.

  4. Making this right now, for dinner. I couldn’t get my hands on za’atar, so I’ll garnish with some sumak and iranian garlic pepper.

    I’ll let you know how it turns out!

      • It was great! Thanks for the recipe. This will definitely go in regular rotation for a quick and easy meal.

        The pepper/garlic mix we get from the iranian store is deceivingly salty – it’s like garlic salt, but with white (?) pepper and some other herbs and spices added in the mix. They mix it on-site, and the ingredients are “secret”. I think there’s some oregano, dill and some kind of chili pepper involved, but I have no idea what is in it exactly. It’s great with eggs, though!

  5. How lovely! I made a Basque Piperade with baked eggs for an upcoming blog post myself. I am really digging your saltier take with feta and olives, two of my favorite things! I will be following along, this blog is right up my alley :)


  6. Pingback: Spaghetti Squash Baked Eggs with Salami & Parmesan | recipe on — Family Fresh Cooking

  7. this looks delcious!! can’t wait to try it out :)

    side note: 101cookbooks did a DIY za’atar post recently if za’atar isn’t readily available for anyone

  8. Pingback: Stumbling Over Chaos :: Linkity limps along (and I’ve probably already used that title)

  9. Holy moly. I want this on my plate, now. It combines foods I love: shakshuka (though sadly, I haven’t had it since I left Jerusalem), olives and feta.

  10. I’m going to try this soon. sounds like i need a good bread, any and all suggestions? i love bread so try not to have it on hand

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