Tomato Feta Baked Eggs

There's something magical about pulling a sheet pan from the oven and finding eight golden-yolked eggs cradled in warm tomatoes and feta—no fussy plating required. I discovered this dish on a lazy Sunday morning when I was too tired for my usual scrambled eggs routine but still wanted something that felt celebratory. The smell of roasting tomatoes mixed with oregano filled my kitchen so completely that my partner wandered in from the other room asking what restaurant was delivering. When I told them it was just breakfast, their skepticism turned to amazement the moment we tore into those jammy yolks.

I made this for my sister's birthday brunch and watched her face light up when she realized the runny yolk would mingle with the warm feta and burst tomatoes—that moment of someone understanding a dish before tasting it is pure kitchen joy. She went back for seconds and asked for the recipe, which for her is basically the highest compliment she can give. Now it's become our unofficial breakfast tradition whenever she visits, and I've learned to double the batch because people keep coming back for more.

Ingredients

• Grape tomatoes, halved (2 cups): These stay plump and juicy when roasted rather than collapsing into jam like larger tomatoes, and the cut surface caramelizes beautifully.
• Feta cheese, crumbled (6 oz): Use good quality feta if you can—the cheaper versions can taste chalky and won't meld as nicely with the egg yolks.
• Large eggs (8): Room temperature eggs cook more evenly and the whites set while yolks stay gloriously runny.
• Garlic, minced (2 cloves): This becomes sweet and mellow during roasting, adding depth without harshness.
• Fresh basil leaves (1/3 cup): Add this at the very end so it stays bright and fragrant rather than turning dark and bitter.
• Extra-virgin olive oil (2 tbsp): The good stuff matters here since it's a main flavor; it coats the tomatoes and enriches every bite.
• Oregano, salt, pepper, and red pepper flakes: These seasonings should go on the tomatoes before roasting so they toast and intensify rather than sitting raw on top.

Instructions

Set your stage:

Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper—this saves cleanup but honestly you can skip it and just use a light drizzle of oil. A 9x13 or similar sized pan works perfectly; you want the tomatoes in a single layer so they actually roast instead of steam.

Dress and roast the tomatoes:

Tumble your halved tomatoes, minced garlic, and sliced red onion (if using) onto the pan, then drizzle with olive oil and scatter the oregano, red pepper flakes, salt, and pepper over top. Toss everything with your hands to coat evenly—I love the tactile part of this—and slide the pan into the oven for 10 minutes until the tomatoes just begin to soften and release their juices.

Nestle in the eggs:

Pull the pan out of the oven carefully (those tomato juices are hot!) and use the back of a spoon to gently press 8 little wells into the tomato mixture, spacing them so you have room to crack an egg into each. Crack one egg into each well, trying to keep the yolks intact, then scatter the crumbled feta evenly over everything.

Finish cooking:

Return the pan to the oven for 8 to 10 minutes, watching for the moment when the egg whites turn opaque and set but the yolks still jiggle gently when you tap the pan—that's the sweet spot. If you prefer fully cooked yolks, give it another minute or two, but honestly the runny yolk is where the magic happens.

Garnish and serve:

Take the pan straight from the oven, scatter fresh torn basil over the top, and carry the whole thing to the table. Let people serve themselves directly from the pan with a spoon, scooping up tomatoes, feta, and egg together in each bite.

Save

I'll never forget feeding this to my cooking-averse friend who normally survives on cereal and takeout—watching them scoop up a forkful of egg, warm feta, and burst tomato and actually taste it transformed something. They've now made this about a dozen times and sends me photos of their versions, each one slightly different but always delicious.

Why This Works for Any Morning

Sheet pan meals are beautiful because they're forgiving and flexible—the whole dish cooks together, flavors meld naturally, and there's no jockeying multiple pans over burners. This one specifically works because you build layers of flavor: the tomatoes roast and concentrate their sweetness, the feta warms and softens, and the eggs cook gently in that fragrant environment. By the time everything hits the table, it tastes composed and intentional even though you barely touched it after the first 10 minutes in the oven.

Make It Your Own

The beauty of this dish is that it welcomes improvisation without falling apart. I've added everything from baby spinach wilted into the tomatoes to sliced bell peppers, cooked breakfast potatoes, or even crumbled sausage for richness. One time I stirred in a spoonful of pesto before cracking the eggs and it became something totally different but equally wonderful. The framework stays solid no matter what you tuck in there.

Serving and Storage

Serve this immediately while it's still warm and the eggs are at that perfect jammy stage—every minute it sits, the yolks continue setting slightly. I like to put out warm toasted sourdough or pita bread on the side so people can scoop the eggs and tomatoes onto bread for an open-faced sandwich moment if they want. Leftover tomatoes and feta are fine cold the next day, but reheating eggs in the oven makes them rubbery, so if you have leftovers, eat them chilled or turn them into a salad topping.

• Tear fresh basil just before serving so it stays bright and doesn't blacken.
• If your guests are hesitant about runny yolks, you can bake a couple of eggs a few minutes longer on the side of the pan.
• This recipe doubles beautifully on two sheet pans if you're feeding a crowd.

Save

This is the kind of dish that tastes fancy enough for guests but simple enough that you'll actually make it on regular Tuesday mornings when you want something that feels like a little gift to yourself. Once you've made it once, you'll keep coming back.

Recipe FAQ

→ Can I substitute feta cheese with another type of cheese?

Yes, firm cheeses like goat cheese or ricotta can be used as alternatives, but feta adds a distinct salty tang integral to the dish’s flavor.

→ What is the best way to ensure eggs cook evenly on the sheet pan?

Create small wells among the tomatoes to hold the eggs in place; this prevents spreading and helps even baking.

→ Can additional vegetables be included in the dish?

Absolutely. Baby spinach, sliced bell peppers, or cooked potatoes can be added before roasting for extra texture and flavor.

→ Is there a recommended serving suggestion for this dish?

Serving with toasted sourdough or pita bread enhances the experience by adding crunch and a base for the eggs and veggies.

→ How can I adjust the egg doneness to my preference?

Bake for 8-10 minutes for slightly runny yolks or longer if you prefer fully set yolks; watch closely to avoid overcooking.