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Tomato and Feta Baked Eggs

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A Mediterranean-inspired baked egg dish with juicy tomatoes, creamy feta, and fresh herbs perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale
  • 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

Keywords: Tomato and Feta Baked Eggs, shakshuka, baked breakfast eggs, easy brunch

Find it online: https://dishfoody.com/tomato-and-feta-baked-eggs-recipe/