Description
A flavorful one-pan dish combining tangy feta, sweet tomatoes, and creamy baked eggs. Perfect for breakfast, brunch, or a light dinner with a Mediterranean twist.
Ingredients
Scale
- 4 large eggs
- 2 cups cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Prep Ingredients:
- Wash and halve the cherry tomatoes.
- Chop the onion, mince the garlic, and dice the optional bell pepper.
- Sauté Vegetables:
- Heat olive oil in an oven-safe skillet over medium heat.
- Sauté onion and garlic for 3 minutes until softened.
- Stir in the bell pepper (if using) and cook for another 2 minutes.
- Add Tomatoes and Seasoning:
- Add the halved tomatoes, oregano, salt, and pepper. Stir well.
- Cook for 5 minutes, letting the tomatoes soften and release their juices.
- Add Feta and Eggs:
- Sprinkle crumbled feta evenly over the tomato mixture.
- Create small wells in the mixture and crack an egg into each well.
- Bake the Dish:
- Preheat the oven to 375°F (190°C).
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the egg whites are set and yolks are cooked to your preference.
- Garnish and Serve:
- Remove the skillet from the oven carefully.
- Garnish with fresh basil or parsley and serve with crusty bread or a side salad.
Notes
- Adjust baking time for desired egg yolk doneness.
- Substitute canned tomatoes if fresh ones aren’t available.
- Prep the tomato-feta mixture ahead but bake the eggs fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Mediterranean
Keywords: Tomato and Feta Baked Eggs, Mediterranean breakfast, one-pan egg dish, baked eggs, vegetarian breakfast recipe