Go Back

Baked Feta Eggs with Tomatoes

This dish features eggs baked with creamy feta cheese and ripe tomatoes, resulting in a bubbly, flavorful mixture with a slightly creamy and saucy consistency. The feta melts into the eggs, creating a rich texture, while the tomatoes provide bursts of tangy moisture and color. The final appearance is a rustic, bubbling casserole ready to be spooned directly onto plates.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: modern comfort food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup cherry tomatoes halved
  • 4 oz feta cheese crumbled
  • 2 large eggs
  • 1 tablespoon olive oil for drizzling
  • to taste Salt
  • to taste Black pepper

Equipment

  • Oven-safe baking dish
  • Chef's knife
  • Cutting board
  • Spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange halved cherry tomatoes evenly in an oven-safe baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for 10-12 minutes until the tomatoes soften and release their juices.
  2. Remove the dish from the oven and create two small wells among the roasted tomatoes. Carefully crack an egg into each well, trying to keep the yolks intact. Gently season the eggs with a pinch of salt and pepper.
  3. Sprinkle the crumbled feta cheese evenly over the eggs and tomatoes. Place the dish back into the oven and bake for another 8-10 minutes, or until the egg whites are set and the feta is bubbling.
  4. Remove the dish from the oven and let it cool slightly for a minute. Gently spoon the baked eggs and tomato mixture onto plates, making sure each serving gets some feta, eggs, and sauce.
  5. Finish with a drizzle of olive oil and an extra grind of black pepper if desired. Serve hot, enjoying the rich, bubbly eggs complemented by juicy roasted tomatoes and melted feta.