Tomato Feta Baked Eggs (Printable View)

Mediterranean-style baked eggs with tomatoes, feta, and fresh basil roasted on a single sheet pan.

# What You'll Need:

→ Vegetables

01 - 2 cups halved grape tomatoes
02 - 2 cloves garlic, minced
03 - 1 small red onion, thinly sliced (optional)

→ Dairy

04 - 6 ounces crumbled feta cheese

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - ⅓ cup fresh basil leaves, torn or sliced

# How to Make It:

01 - Preheat oven to 400°F and line a rimmed sheet pan with parchment paper or lightly grease with oil.
02 - Evenly spread halved grape tomatoes, minced garlic, and sliced red onion (if using) on the pan. Drizzle with olive oil and sprinkle oregano, red pepper flakes, salt, and black pepper. Toss gently to coat.
03 - Roast the tomato mixture in the oven for 10 minutes until tomatoes begin to soften.
04 - Remove pan from oven, create eight small wells in the tomatoes, and crack one egg into each. Evenly sprinkle crumbled feta over the top.
05 - Return pan to oven and bake for 8 to 10 minutes until egg whites are set but yolks remain slightly runny or cooked to preference.
06 - Remove from oven, scatter fresh basil leaves over the dish, and serve immediately straight from the pan.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup when you're still in your pajamas.
  • The oven heat caramelizes the tomatoes just enough to concentrate their sweetness while the feta gets warm and creamy.
  • You can have a restaurant-quality breakfast on the table in under 30 minutes, no stress.
02 -
  • Room temperature eggs cook more evenly and gently nestle into the tomatoes without the shock of going from cold to hot oven.
  • Watch the eggs closely in the final minutes—the line between jammy and overcooked is about 90 seconds, so set a timer and check early rather than late.
  • Real feta in brine makes all the difference; the pre-crumbled stuff won't give you that creamy, melting texture you're after.
03 -
  • Use a rimmed sheet pan with slightly raised edges so the tomato juice doesn't end up all over your oven floor.
  • If your oven runs hot, rotate the pan halfway through the second bake time to ensure even cooking on all the eggs.
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