Description
This Baked Feta Eggs recipe offers a flavorful Mediterranean-inspired breakfast combining juicy cherry tomatoes, creamy feta cheese, and perfectly baked eggs. It’s an easy-to-make dish that is both comforting and impressive, perfect to serve with crusty bread for a satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the ingredients evenly.
- Prepare Tomato Mixture: In a small oven-safe skillet or baking dish, combine the halved cherry tomatoes, olive oil, minced garlic, dried oregano, crushed red pepper flakes if using, and season with salt and black pepper. Stir to coat all ingredients well.
- Roast Tomatoes: Place the skillet in the oven and roast the tomato mixture for 12–15 minutes until the tomatoes soften and release their juices, creating a flavorful base.
- Add Feta Cheese: Remove the skillet from the oven and stir in the crumbled feta cheese evenly throughout the tomato mixture.
- Crack Eggs: Using a spoon, make small wells in the tomato and feta mixture. Carefully crack one egg into each well, keeping the yolks intact.
- Bake Eggs: Return the skillet to the oven and bake for 8–12 minutes, depending on whether you prefer your egg yolks runny or fully set.
- Garnish and Serve: Remove from the oven, garnish with fresh basil or parsley, and serve immediately with crusty bread for dipping into the rich tomato and egg juices.
Notes
- For extra flavor, drizzle with a little balsamic glaze before serving.
- You can add spinach, olives, or roasted peppers to enhance the dish.
- Adjust baking time to ensure eggs are cooked to your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 eggs with feta and tomatoes
- Calories: 310
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 375 mg
