Description
Tomato Feta Baked Eggs is a tasty and simple dish featuring roasted tomatoes, feta cheese, and eggs, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups grape tomatoes, halved
- 2 cloves garlic, minced
- 1 small red onion, thinly sliced (optional)
- 6 oz feta cheese, crumbled
- 8 large eggs
- 2 tbsp extra-virgin olive oil
- 0.5 tsp dried oregano
- 0.25 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/3 cup fresh basil leaves, torn or sliced
Instructions
- Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with olive oil.
- Evenly spread halved grape tomatoes, minced garlic, and sliced red onion over the sheet pan. Drizzle with olive oil and sprinkle with dried oregano, crushed red pepper flakes, salt, and black pepper. Toss to coat thoroughly.
- Place the sheet pan in the oven and roast for 10 minutes until the tomatoes begin to soften.
- Remove the pan from the oven and create eight small wells among the tomatoes. Crack one egg into each well and evenly sprinkle the crumbled feta over the top.
- Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are set but yolks remain slightly runny, or cook to desired doneness.
- Remove from the oven and scatter fresh basil leaves over the dish. Serve immediately directly from the sheet pan.
Notes
- Feel free to add other vegetables such as bell peppers or spinach for added nutrition.
- This dish can be customized with different cheeses or herbs to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 420mg