Tomato Feta Baked Eggs (Print View)

A Mediterranean dish with baked eggs, grape tomatoes, feta cheese, and fresh basil roasted together.

# Components:

→ Vegetables

01 - 2 cups grape tomatoes, halved
02 - 2 cloves garlic, minced
03 - 1 small red onion, thinly sliced (optional)

→ Dairy

04 - 6 oz feta cheese, crumbled

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tbsp extra-virgin olive oil
07 - 0.5 tsp dried oregano
08 - 0.25 tsp 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 the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with olive oil.
02 - Evenly spread halved grape tomatoes, minced garlic, and sliced red onion over the sheet pan. Drizzle with olive oil and sprinkle with dried oregano, crushed red pepper flakes, salt, and black pepper. Toss to coat thoroughly.
03 - Place the sheet pan in the oven and roast for 10 minutes until the tomatoes begin 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 the 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 cook to desired doneness.
06 - Remove from the oven and scatter fresh basil leaves over the dish. Serve immediately directly from the sheet pan.

# Expert Advice:

01 -
  • One pan means one thing to wash, and honestly, that alone makes weekends better.
  • The feta gets slightly creamy from the egg yolks and tomato juice—it tastes like you planned it this way, even if you didn't.
  • Serve it straight from the pan and everyone feels like they're eating something rustic and special without you breaking a sweat.
02 -
  • The eggs will continue cooking a tiny bit after you pull the pan from the oven, so pull it out when the whites look barely set if you want that runny yolk.
  • Room temperature eggs cook more evenly than cold ones straight from the fridge—take them out 5 minutes before cooking and you'll notice the difference.
03 -
  • Use a sheet pan with raised edges so the tomato juices don't run off into your oven.
  • If you love feta, don't hold back—extra cheese makes the whole thing taste richer and more luxurious.
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