Tomato Feta Baked Eggs (Printable)

Eggs baked with grape tomatoes, feta cheese, and fresh basil for a simple Mediterranean morning dish.

# What You Need:

→ Vegetables

01 - 2 cups grape tomatoes, halved
02 - 2 cloves garlic, minced
03 - 1 small red onion, thinly sliced (optional)

→ Dairy

04 - 6 ounces feta cheese, crumbled

→ Eggs

05 - 8 large eggs

→ Herbs and Seasonings

06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Steps:

01 - Set oven to 400°F. Line a rimmed sheet pan with parchment paper or grease lightly with oil.
02 - Distribute the halved grape tomatoes, minced garlic, and sliced red onion evenly across the pan. Drizzle with olive oil and sprinkle oregano, red pepper flakes, salt, and black pepper. Toss gently to combine.
03 - Roast tomatoes in the oven for 10 minutes, until they begin to soften.
04 - Remove pan from oven. Create 8 small indentations within the tomatoes, then crack one egg into each well. Evenly sprinkle crumbled feta over the contents.
05 - Return the pan to the oven and bake for 8 to 10 minutes, until the egg whites are set but yolks remain slightly runny or reach desired doneness.
06 - Remove from oven, scatter fresh basil atop, and serve immediately.

# Expert Advice:

01 -
  • Everything happens on one pan, so cleanup is practically nonexistent.
  • The warm feta melts just enough into the roasted tomatoes without becoming greasy.
  • You can crack an egg right in front of people and feel like you're doing something impressive.
02 -
  • If you crack eggs directly onto a cold surface, the yolks will be overcooked by the time the whites set; the warm tomatoes and pan do half the work for you.
  • Watch the oven in those last few minutes—undercooked eggs mean raw whites, but two minutes too long and the yolks turn chalky.
03 -
  • If your feta is particularly salty, rinse it quickly under cold water and pat it dry—it mellows beautifully into the warm tomatoes.
  • The moment the egg whites lose their gloss and turn opaque, check for doneness; overcooked yolks are the biggest regret with this dish.
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