Tomato Feta Baked Eggs (Print View)

Mediterranean baked eggs with grape tomatoes, creamy feta, and basil roasted together for a vibrant meal.

# Components:

→ 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 & 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

# Directions:

01 - Preheat 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 (if using) across the pan. Drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and black pepper. Toss gently to coat evenly.
03 - Roast the vegetables in the oven for 10 minutes, until tomatoes begin to soften.
04 - Remove the pan from oven. Create 8 wells among the tomatoes, cracking one egg into each. Sprinkle crumbled feta cheese evenly over the pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, until egg whites are set but yolks remain slightly runny or cook to your preference.
06 - Remove from oven and scatter fresh basil over the top. Serve immediately directly from the sheet pan.

# Expert Advice:

01 -
  • It looks restaurant-worthy and takes barely half an hour, which somehow feels like a magic trick.
  • The feta gets creamy and the tomatoes concentrate into something almost caramelized—way more flavor than you'd expect from such simple ingredients.
  • Eggs stay perfectly runny in the middle while the whites set just enough, and it all cooks in one pan, which means less cleanup and more time enjoying breakfast.
02 -
  • Don't skip the initial 10-minute roast of the tomatoes—this time is essential for developing their sweetness and concentrating their flavor, not optional.
  • Watch the eggs closely in those final few minutes; ovens vary wildly, and the difference between perfectly runny and overcooked is about 30 seconds.
  • If your pan is small or crowded, the eggs will take longer and the tomatoes might release too much liquid, so choose a pan that gives everything breathing room.
03 -
  • Let your feta sit out for a few minutes before crumbling—cold feta crumbles unevenly, but cheese at room temperature breaks apart into creamy pockets that melt better during cooking.
  • If your oven runs hot or cold, write down what time your eggs finished cooking perfectly and adjust future batches by a minute or two based on that memory.
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