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Baked Feta and Tomato Breakfast Bake

This dish features a layer of juicy cherry tomatoes and crumbled feta cheese baked until the cheese is melted and slightly puffed. The dish is finished with eggs cracked on top and baked to create a creamy, golden, and rustic casserole-like meal with contrasting textures of tender vegetables and soft set eggs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cherry tomatoes halved
  • 1/2 cup feta cheese crumbled
  • 2 eggs
  • 1 clove garlic minced
  • 1 tablespoon olive oil for drizzling
  • to taste salt and pepper

Equipment

  • Baking dish or skillet
  • Knives
  • Cutting board
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Arrange cherry tomatoes in a baking dish, then drizzle with olive oil, and sprinkle with minced garlic, salt, and pepper. Roast for 10-12 minutes until the tomatoes are soft and slightly bursting with juices.
  2. Remove the dish from the oven and sprinkle crumbled feta evenly over the roasted tomatoes. Return to the oven and bake for another 5 minutes until the feta begins to soften and puff slightly.
  3. While the feta is baking, crack eggs directly over the tomato-feta mixture, spacing them out evenly. Gently place the dish back in the oven and bake for an additional 5-7 minutes, until the eggs are set but still slightly runny.
  4. Once the eggs are cooked to your liking, remove the dish from the oven and let it cool slightly. Drizzle with extra olive oil if desired, and season with additional salt and pepper to taste.
  5. Serve warm, scooping generous portions onto plates. Enjoy the tender baked vegetables with the creamy, slightly runny eggs and melted feta for a comforting breakfast or brunch.

Notes

Feel free to add fresh herbs like basil or parsley for extra flavor. Adjust baking times for softer or firmer eggs as preferred.