Baked Feta and Tomato Eggs
Eggs baked in a bed of roasted cherry tomatoes with chunks of warm feta. Think of it as shakshuka's easier, cheesier cousin.
Breakfast · Prep 5 min · Cook 30 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 400 g cherry tomatoes
- 200 g feta cheese, one block
- 4 eggs
- 3 cloves garlic, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp chili flakes
- 1 handful fresh basil
- salt, to taste
black pepper
Remember the baked feta pasta trend? This is what happens when you apply that concept to breakfast, and honestly it works even better.
You throw cherry tomatoes and a block of feta in a baking dish, roast until everything is bubbly and the feta is soft, then crack eggs right into the dish and bake for another few minutes. The eggs cook gently in the tomato juices while the feta melts into these creamy pockets.
It is one dish, minimal cleanup, and it feeds the whole table. This is what I make when people stay over and I want to look impressive without actually trying.
Pro Tips
- Use a block of feta, not pre-crumbled. The block softens beautifully and holds its shape.
- Roast the tomatoes and feta first until bubbling — about 20 minutes. Then add the eggs.
- The eggs only need 8-10 minutes in the oven. Pull them when the whites are just set.
- A generous drizzle of olive oil before roasting is essential. Do not be shy.
Serving
Bring the whole dish to the table with warm crusty bread and let everyone dig in. Fresh basil or za'atar on top.
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