Tomato Feta Baked Eggs (Print)

Baked eggs with grape tomatoes, feta cheese, and basil roasted together for a vibrant breakfast or brunch.

# Ingredients:

→ Vegetables

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

→ Dairy

04 - 6 ounces crumbled feta cheese

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Instructions:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease with oil.
02 - Spread the halved grape tomatoes, minced garlic, and sliced red onion evenly over the pan. Drizzle with olive oil, then sprinkle with oregano, red pepper flakes, salt, and black pepper. Toss gently to coat.
03 - Roast the tomatoes and vegetables in the oven for 10 minutes until they just begin to soften.
04 - Remove the pan from the oven and create eight small wells among the roasted vegetables. Crack one egg into each well, then sprinkle the crumbled feta evenly over the entire pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, until the egg whites are set and yolks remain slightly runny or reach desired doneness.
06 - Remove from the oven, scatter fresh basil leaves over the top, and serve immediately directly from the sheet pan.

# Pro Tips:

01 -
  • One pan means one thing to wash—a breakfast miracle.
  • The feta gets slightly crispy at the edges while the eggs cook, creating this perfect textural contrast.
  • It tastes restaurant-quality but comes together in under 30 minutes without any pretension.
02 -
  • Check your oven temperature with a thermometer—ovens lie, and if yours runs cool, those eggs won't set properly no matter how long you wait.
  • The yolks will continue cooking slightly after you remove the pan from the oven, so pull it when they look slightly under-done rather than perfect.
03 -
  • If you're not sure your eggs are done, remember that they'll keep cooking from residual heat after you pull the pan out—it's better to undershoot than overcook those yolks.
  • Save any leftover olive oil or tomato juices that pool on the pan; it's liquid gold for dipping bread or drizzling over toast the next morning.
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