Tomato Feta Baked Eggs (Print Version)

A bright Mediterranean dish featuring baked eggs with grape tomatoes, feta, and fresh basil on a single 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 crumbled feta cheese

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - ⅓ cup fresh basil leaves, torn or sliced

# How to Make It:

01 - Preheat the oven to 400°F. Prepare a rimmed sheet pan by lining it with parchment paper or lightly greasing with oil.
02 - Distribute the halved grape tomatoes, minced garlic, and sliced red onion evenly across the sheet pan. Drizzle with olive oil and sprinkle oregano, red pepper flakes, salt, and black pepper. Toss gently to combine.
03 - Place the sheet pan in the oven and roast for 10 minutes, until the tomatoes start to soften.
04 - 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 top.
05 - 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 achieve your preferred doneness.
06 - Remove from oven and scatter fresh basil leaves over the dish. Serve immediately from the sheet pan.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy breakfast.
  • The feta gets creamy and salty while the tomatoes burst into sweet little pockets of flavor—it's like the eggs are cradled in something magical.
  • It feels fancy enough to serve guests, but so easy you can make it on a sleepy Wednesday morning.
02 -
  • If your eggs cook too quickly and the tomatoes aren't soft enough, your oven might run hot—lower the temperature by 25 degrees next time and give it an extra minute or two.
  • Don't skip the first 10-minute roast of just the tomatoes; it concentrates their flavor and ensures they're not raw when the eggs finish cooking.
03 -
  • If you prefer your yolks fully set, simply add 2 extra minutes to the final bake—but honestly, the runny center is what makes this dish special.
  • Make sure your feta is crumbled just before you use it; if it sits too long, it can dry out and lose some of its creamy character.
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