Frustrated with bland breakfasts or boring brunch ideas? Tomato and Feta Baked Eggs are the answer offering bold Mediterranean flavor in a simple, satisfying morning bake.
At dishfoody.com, I create recipes meant to spark kitchen joy and easy mornings, and this dish is a longtime favorite for its mix of creamy, tangy feta and vibrant roasted tomatoes. Years of exploring global breakfasts led me to this effortless classic.
Keep reading to discover what sets this recipe apart, ideal ingredients, beginner-friendly directions, creative twists, and serving suggestions to start your day right.
Why This Tomato and Feta Baked Eggs Recipe Works
- Uses affordable, easy-to-find eggs, tomatoes, and feta cheese for a healthy, crowd-pleasing dish.
- Assembles in under 10 minutes perfect for busy mornings or relaxed brunches.
- Equally delicious for weeknights or weekend feasts thanks to its simple prep and bright, savory flavor.
Choosing the Right Ingredients for Tomato and Feta Baked Eggs
Best Ingredients for This Recipe
Use ripe cherry tomatoes (or grape tomatoes) for concentrated sweetness, and authentic Greek feta for maximum creaminess and salty pop.
Buying Tips
Pick tomatoes that are firm and brightly colored. Seek blocks of feta crumbled fresh just before baking tastes best.
Substitutions
Try goat cheese for a tangier twist, or use mozzarella if you want a milder, meltier bake.
Ingredients & Prep for Tomato and Feta Baked Eggs
Prep Essentials
Halve cherry tomatoes for more even roasting, and crumble feta by hand. Use extra-virgin olive oil and sprinkle with dried oregano or thyme for aroma and flavor.
Pantry Staples
Eggs, tomatoes, feta, olive oil, garlic, dried oregano or thyme, salt, black pepper.
Step-by-Step Cooking Instructions for Tomato and Feta Baked Eggs
Pre-Cooking Prep for Tomato and Feta Baked Eggs
Preheat oven to 400°F (205°C). Lightly oil an oven-safe skillet or baking dish.
Cooking Method for Tomato and Feta Baked Eggs
Layer tomatoes, feta, olive oil, and seasoning in the dish. Roast 10 minutes to soften tomatoes and melt cheese. Make small wells and carefully crack eggs on top. Bake 7–10 minutes, until egg whites are just set and yolks slightly runny.
Doneness Check for Tomato and Feta Baked Eggs
Egg whites should be opaque. Yolks will jiggle gently when the pan is shaken.
Resting for Tomato and Feta Baked Eggs
Let cool 2–3 minutes to allow flavors to meld and make serving easier.
Pro Tips for Perfect Tomato and Feta Baked Eggs
Avoiding Rubber Eggs
Take out of the oven when whites are just set to keep yolks creamy.
Tool Recommendations
Use a well-seasoned cast-iron skillet for even roasting and simple serving at the table.
Storage & Reheating
Baked eggs are best fresh, but leftovers can be refrigerated and reheated gently in the oven.
Flavor Variations for Tomato and Feta Baked Eggs
Spicy Twist
Add a sprinkle of red pepper flakes or sliced jalapeños.
Keto/Paleo
Skip cheese for strict Paleo, or use dairy-free cheese.
Global Flavors
Layer in za’atar or a dash of curry powder for an international twist.
| Variation | Key Ingredient | Dietary Tag | Flavor Profile |
|---|---|---|---|
| Spicy Twist | Jalapeño, red pepper | Spicy | Bright, bold |
| Keto/Paleo | Dairy-free cheese | Low-carb/Paleo | Creamy, lighter |
| Global Flavors | Za’atar, curry powder | International | Warm, herby, fragrant |
Serving Suggestions for Tomato and Feta Baked Eggs
Serve with toasted sourdough, warm pita, or a side of greens. Great with coffee, fresh juice, or unsweetened herbal tea.
FAQs for Tomato and Feta Baked Eggs
Can I use canned tomatoes?
Yes, but drain well and use whole or diced for less liquid.
How to fix overcooked eggs?
Next time, shorten bake time and check a few minutes early.
Are baked eggs safe for pregnant women and kids?
Yes as long as eggs are fully cooked for safety.
Conclusion
Make Tomato and Feta Baked Eggs part of your breakfast or brunch lineup! Thousands at dishfoody.com love this quick, flavorful classic. For more globally-inspired breakfast ideas, try our Protein-Packed Sweet Potato Egg Casserole next!
PrintTomato and Feta Baked Eggs
A Mediterranean-inspired baked egg dish with juicy tomatoes, creamy feta, and fresh herbs perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes or 2 cups cherry tomatoes, halved
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh basil or parsley
- Crusty bread, for serving
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. Heat olive oil in an oven-safe skillet over medium heat.
- 3. Sauté onion until soft, about 3–4 minutes.
- 4. Add garlic and cook for another 30 seconds.
- 5. Stir in tomatoes, oregano, red pepper flakes, salt, and pepper.
- 6. Simmer for 5–7 minutes until thickened slightly.
- 7. Make 4 small wells in the sauce and crack an egg into each one.
- 8. Sprinkle with feta cheese.
- 9. Transfer skillet to the oven and bake 8–12 minutes, until eggs are set to your liking.
- 10. Garnish with fresh herbs and serve with warm crusty bread.
Notes
- For extra richness, drizzle with olive oil before serving.
- Add spinach or bell peppers for extra veggies.
- Delicious as a quick brunch or meatless dinner option.
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 310
- Sugar: 6g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
Keywords: Tomato and Feta Baked Eggs, shakshuka, baked breakfast eggs, easy brunch