Tomato and Feta Baked Eggs Recipe
Tomato and Feta Baked Eggs is a simple, Mediterranean-inspired dish that’s perfect for breakfast, brunch, or even a light dinner. With juicy tomatoes, tangy feta cheese, and creamy baked eggs, this flavorful meal comes together in under 30 minutes and pairs beautifully with crusty bread or a side salad.
Ingredients (Serves 2-4)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes (or 2 cups fresh cherry tomatoes, halved)
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon red chili flakes (optional, for spice)
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
- Crusty bread or pita, for serving
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the tomato base:
- Heat the olive oil in an ovenproof skillet (such as cast iron) over medium heat.
- Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the diced tomatoes (with their juices), oregano, chili flakes (if using), and season with salt and pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
3. Add the feta cheese:
- Stir about half of the feta cheese into the tomato mixture. Spread the mixture evenly across the skillet.
4. Add the eggs:
- Using a spoon, make 4 small wells in the tomato mixture. Crack an egg into each well, being careful not to break the yolk.
5. Bake the eggs:
- Sprinkle the remaining feta cheese over the skillet. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still slightly runny (or cook longer if you prefer fully set yolks).
6. Garnish and serve:
- Remove the skillet from the oven and let it cool for 1-2 minutes. Garnish with fresh parsley or basil.
- Serve immediately with crusty bread or pita for scooping up the delicious tomato sauce and eggs.
Tips for Perfect Tomato and Feta Baked Eggs
- Use fresh tomatoes for a lighter taste:
- If you have fresh, ripe tomatoes, dice them and use them in place of canned tomatoes for a sweeter, less acidic flavor.
2. Customize the flavors:
- Add olives, spinach, or roasted red peppers to the tomato mixture for extra Mediterranean flair.
3. Adjust the spice level:
- For a spicier version, increase the red chili flakes or drizzle with harissa or sriracha before serving.
4. Cooking the eggs:
- Keep a close eye on the eggs while baking to achieve your desired level of doneness. For soft yolks, start checking at the 8-minute mark.
5. No ovenproof skillet?
- Cook the tomato mixture in a regular skillet, then transfer it to a baking dish before adding the eggs and baking.
Variations
- Greek-Inspired Baked Eggs:
- Add Kalamata olives, a sprinkle of dill, and a drizzle of olive oil before serving.
2. Shakshuka Twist:
- Add a teaspoon of smoked paprika and a pinch of cumin to the tomato sauce for a North African-inspired flavor.
3. Vegetable-Packed Version:
- Stir in sautéed zucchini, mushrooms, or spinach into the tomato base before adding the eggs.
4. Cheese Swap:
- Replace feta with goat cheese or ricotta for a creamier texture.
This Tomato and Feta Baked Eggs dish is a warm, comforting, and healthy meal that’s as impressive as it is easy to make. It’s perfect for when you want something flavorful and satisfying without spending hours in the kitchen. 🍅🧀🍳
