Tomato Feta Baked Eggs (Print Version)

A Mediterranean dish featuring baked eggs with juicy tomatoes, creamy feta, and fresh basil roasted on a sheet pan.

# What You'll Need:

→ Vegetables

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

→ Dairy

04 - 6 oz feta cheese, crumbled

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

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

# How to Prepare:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with oil.
02 - Spread the halved grape tomatoes, minced garlic, and thinly sliced red onion evenly on the pan. Drizzle with olive oil, then sprinkle dried oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat all ingredients.
03 - Roast the vegetables in the oven for 10 minutes, until the tomatoes begin to soften.
04 - Remove the pan from the oven and create eight small wells among the tomatoes. Crack one egg into each well, then sprinkle the crumbled feta evenly over the top.
05 - Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set and yolks remain slightly runny or to your preferred doneness.
06 - Remove from the oven, scatter fresh basil over the top, and serve immediately directly from the pan.

# Expert Advice:

01 -
  • One pan means barely any cleanup, which is honestly the best part of breakfast.
  • The runny yolks soak into the roasted tomatoes in the most delicious way possible.
  • It looks fancy enough to impress people but tastes like home comfort food.
  • You can have it ready in under 30 minutes, even if you're moving slowly on a lazy morning.
02 -
  • The eggs will keep cooking slightly after you pull the pan out, so pull it at the moment the whites look just set rather than waiting until everything looks fully cooked.
  • Don't use fresh basil until the very end, or it'll turn dark and bitter and ruin the fresh, bright taste you're going for.
  • If you're making this for a crowd, you might need two sheet pans to avoid overcrowding, which prevents the tomatoes from roasting properly and the eggs from cooking evenly.
03 -
  • Invest in quality feta—the difference between good feta and mediocre feta is the difference between this tasting fresh and bright versus waxy and dull.
  • Don't crowd the pan or skip the first 10-minute roast, because that's when the tomatoes get their flavor and the pan gets hot enough to properly set the eggs without making them rubbery.
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