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!



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

  1. This sounds really delicious. I make shakshuka frequently but I love that you changed it up by adding feta and olives. I will have to try this, thanks for posting it.

    1. Hope you like it! It is certainly a fun little riff on shakshuka. Thanks for checking out my blog!

  2. amaliaeted says:

    baked shakshuka–BRILLIANT!

    1. Thanks! I hope you like it!

  3. Steve Wilner says:

    The photos are great. It looks delicious. We are going to make it. I’ll let you know how it turns out.


  4. Marg says:

    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….

  5. Oh my! It’s just not right how good this looks. Are you supposed to eat the whole pan in one sitting or is that just wishful thinking…?

    1. Haha! All at once. No utensils.

  6. Gabrielle Davis says:

    Just made this – the perfect winter lunch!

  7. Sara says:

    Large or small can of tomatoes?

    1. Large! Thanks for pointing that out!

  8. 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.

    1. Well, I suppose the solution is to make it at home at not go to Nopa 🙂

  9. Sara says:

    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.

    1. Fantastic! I’m so glad you liked it!

  10. Suus says:

    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!

    1. Yum! Never heard of Iranian garlic pepper, but it sounds delish!

      1. Suus says:

        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!

      2. I’m so glad! In Israel we always used to buy spices that were “secret” and I’ve never been able to replicate some of them. Bummer.

  11. Gabriella says:

    OH boy. This is me all over. You know how I feel about shakshouka… and feta is like, the best! Beautiful pictures : )

    1. Haha – enjoy! Your camera tips were VERY helpful 🙂

  12. CuredByBacon says:

    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 🙂


    1. Thanks, Nic! And thanks for taking a peek at my blog; I look forward to checking out yours as well!

  13. Love this recipe! Will be linking back to this in my upcoming post 🙂

  14. Tori says:

    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

    1. Thanks! I hope you like it!

  15. Cyndi says:

    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.

    1. Haha. I hope you enjoy it! I also have a more traditional recipe for Shakshuka on the site. No one should have to go long without it!

  16. marcia says:

    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

    1. Haha, I know the feeling. I LOVE crusty sourdough bread (and similarly do not keep it around!). Can’t go wrong there.

  17. kitblue says:

    I have all the ingredients including za’atar, although I haven’t used it yet. I plan tol mix up the base and refrigerate in 3 parts ready for breakfast or lunch during the week. I’m guessing the za’atar is sprinkled on at the table.

  18. Arlene Schein says:

    I just found this recipe and want to try I live alone though and know that I won’t finish this and I cannot see leftovers due to the eggs(they are supposed to break soft right?) Is there any way to decrease the ingredients to feed one or two? Thanks!

    1. Hi Arlene, you can definitely make this with leftovers, just cook the eggs till their hard. If you’d rather make a smaller portion, try dividing the recipe in half. This recipe is VERY forgiving. I wouldn’t stress about exact portions.

      If you want to make a single portion, I would make something along the lines of a more traditional shakshuka. Saute a couple of minced garlic cloves in oil and butter (optional) over medium heat. Add the shallots, oregano, cumin seeds, salt & pepper and saute until the shallots begin to brown. Add the canned tomatoes, green olives, tomatoes, and feta. After a few minutes, crack one or two eggs on top and cook over medium heat. Sprinkle with zaatar! You can cover it with foil if you want the eggs to harden quicker. Hope this helps!

      1. Arlene Schein says:

        Thank you so much! I prefer the eggs softer. I just had a thought. If I make the full recipe but only put eggs on the portion I plan to eat, do you think
        I freeze the rest and reheat in oven adding more eggs at that time?? :0)

  19. Brook says:

    I love this take on the inspiration recipe, I took it an additional step by leaving out the cumin and adding chorizo! Was delicious served atop a slice of crusty bread 🙂

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