Tomato Feta Baked Eggs (Print Version)

Mediterranean-style baked eggs with tomatoes, feta, and fresh basil roasted together for a flavorful meal.

# 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 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

# How to Make It:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with oil.
02 - Spread halved grape tomatoes, minced garlic, and sliced red onion evenly over the sheet pan. Drizzle with olive oil and sprinkle with dried oregano, crushed red pepper flakes if using, salt, and black pepper. Toss gently to coat evenly.
03 - Place the pan in the oven and roast for 10 minutes until the tomatoes begin to soften.
04 - Remove the pan from the oven. Create 8 small wells in the tomatoes and carefully crack one egg into each well. Evenly sprinkle crumbled feta cheese over the pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, or until egg whites are just set and yolks remain slightly runny or cooked to preferred doneness.
06 - Remove from oven and scatter fresh basil leaves on top. Serve immediately directly from the sheet pan.

# Expert Advice:

01 -
  • Everything happens on one pan, which means your Sunday morning isn't spent scrubbing dishes.
  • It's fancy enough to serve guests but honest enough for a quiet breakfast, runny yolk and all.
  • The feta gets warm and slightly creamy, the tomatoes burst into sweet little pockets of flavor, and the whole thing actually tastes Mediterranean without pretension.
02 -
  • Room temperature eggs are essential; cold eggs from the fridge will cook unevenly and can leave you with rubbery whites while the yolk is still cold.
  • Don't skip the initial 10-minute roast of the tomatoes—this develops their flavor and prevents the eggs from cooking on a cold pan.
  • Watch the eggs closely after the 7-minute mark; ovens vary wildly, and the difference between runny and set can happen in less than a minute.
03 -
  • Use a sheet pan with actual sides and depth; a flat baking sheet won't hold the olive oil and tomato juices that make this special.
  • If your feta is very salty, taste the pan after it's roasted before adding extra salt—the cheese will season everything as it melts.
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