Baked Feta Eggs Tomatoes

There are mornings when I crave something both comforting and incredibly simple this baked feta eggs recipe hits that sweet spot any time of day with its creamy cheese tangy tomatoes and jammy eggs all bubbling together in a single pan I love the ease of tossing everything into the oven and letting the flavors work their magic while I pop some toast in the toaster

The first time I made these eggs was a sleepy Sunday when we had more feta than we knew what to do with I have not looked back since and now make it at least once a month for a fuss free breakfast or lunch

Ingredients

• Crumbled feta cheese: for creaminess and a salty flavor boost choose either block feta and crumble it yourself for the best taste or pre crumbled feta for speed
• Large eggs: a source of richness and protein always crack them into a small bowl first to ensure there are no shells
• Cherry tomatoes: halved for bursts of sweetness go for ripe and glossy tomatoes for best texture and flavor
• Olive oil: to bring everything together opt for extra virgin for deeper flavor
• Dried oregano or fresh chopped: for Mediterranean aroma rub the dried oregano between your fingers before sprinkling to release the oils
• Crushed red pepper flakes: for heat this is totally optional adjust to your spice preference
• Salt and black pepper: for seasoning flaked sea salt is great if you have it
• Fresh parsley: for garnish adds freshness and a pop of color flat leaf parsley gives the best flavor
• Toasted bread or pita: for dipping use a bakery loaf or crispy pita triangles for extra crunch

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius and give it about ten minutes to fully preheat This ensures even baking later

Prepare the Baking Dish:

Coat the bottom of an ovenproof skillet or small baking dish with one tablespoon of olive oil Swirl until the entire surface is glistening and ready for the cheese and tomatoes

Layer the Feta and Tomatoes:

Scatter the crumbled feta evenly across the oiled base Add the cherry tomato halves nestling them among the cheese Season with oregano red pepper flakes if you want salt and a good grind of black pepper Toss gently with a spoon to combine

Create Wells and Add Eggs:

Use the back of your spoon to carve out little spaces amidst the cheese and tomatoes Crack each egg carefully into a small cup first then pour gently into each well This stops the yolks from breaking Drizzle the remaining olive oil over the top for extra richness

Bake to Perfection:

Slide the skillet onto a middle oven rack and bake for ten to fifteen minutes Keep a close eye after ten minutes for jammy yolks and set whites or wait a few more minutes for firmer eggs The feta will melt and bubble around the edges

Garnish and Serve:

Remove the dish with oven mitts and let cool for a few minutes Scatter chopped fresh parsley over the top for brightness Serve straight from the pan with toasted bread or pita triangles for scooping up every bit

Feta is truly the soul of this dish I love using a sheep&apo;s milk feta for extra creaminess One of my fondest memories is making these for my sister on her birthday and letting her break into the bubbling cheesy eggs first right at the table

Storage Tips

If you are lucky enough to have leftovers cover the cooled pan tightly with foil and refrigerate for up to two days When reheating use a low oven or gently warm in a skillet and add a splash of water to prevent the eggs from drying out Fresh parsley is best added just before serving

Ingredient Substitutions

No cherry tomatoes on hand Try diced Roma or grape tomatoes and a pinch of sugar for sweetness If feta is not your favorite swap in creamy goat cheese or even a mild ricotta Adjust the spice level to taste by skipping or doubling the red pepper flakes

Serving Suggestions

This dish is meant for breaking bread together Serve it with crusty sourdough slices fluffy pita triangles or even spooned over cooked rice or couscous It can also be topped with a spoonful of Greek yogurt or paired with crisp cucumber salad for a complete meal

Cultural Context

Baked feta eggs draw inspiration from Mediterranean and Middle Eastern breakfasts where cheese eggs and tomatoes are classic staples While the exact origins are hard to pin down the combination is reminiscent of dishes like shakshuka but with less fuss and a saltier twist thanks to feta

This is the kind of recipe that still tastes amazing even when your day goes off script The kitchen smells incredible and the simplest ingredients shine when baked together just right

Recipe Q&A

→ What type of cheese works best here?

Crumbled feta offers a tangy flavor and creamy texture that pairs well with the eggs and tomatoes.

→ Can I add other vegetables?

Yes, spinach, bell peppers, or onions can be added for extra flavor and color before baking.

→ How do I know when the eggs are done?

Bake until the egg whites are set but yolks remain slightly runny, typically 10-15 minutes at 375°F.

→ Is this dish suitable for breakfast?

Absolutely, the combination of eggs, cheese, and bread makes it ideal for breakfast or brunch.

→ Can I use fresh herbs instead of dried?

Fresh oregano or parsley will add a brighter flavor; sprinkle them on before serving for best results.