Description
Baked feta eggs is a creamy, savory breakfast dish made with roasted tomatoes, tangy feta cheese, and perfectly baked eggs. It is simple to prepare and packed with Mediterranean flavors.
Ingredients
- 1 pint cherry or grape tomatoes
- 1 small red onion, diced
- 3 cloves garlic, minced
- 8 oz block feta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 4 large eggs
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F.
- Add the tomatoes, red onion, and garlic to a baking dish. Drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and black pepper. Toss to combine.
- Place the block of feta cheese in the center of the dish and turn it to coat lightly with the olive oil and seasonings.
- Bake for 25 minutes, or until the tomatoes burst and the feta softens.
- Remove the dish from the oven and stir the tomatoes and feta together to create a creamy sauce.
- Create four small wells in the mixture and crack an egg into each well.
- Return the dish to the oven and bake for 8–10 minutes, or until the egg whites are set and yolks reach desired doneness.
- Garnish with fresh basil or parsley and serve immediately.
Notes
- Serve with toasted bread, pita, or crusty baguette for dipping.
- Add spinach or kale before baking for extra greens.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven to avoid overcooking the eggs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 220 mg
