Tomato Feta Baked Eggs (Printable Version)

Mediterranean baked eggs with juicy tomatoes, creamy feta, and fresh basil roasted together on one pan.

# Ingredient List:

→ Vegetables

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

→ Dairy

04 - 6 oz crumbled feta cheese

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tbsp extra-virgin olive oil
07 - 1/2 tsp dried oregano
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Directions:

01 - Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease with oil.
02 - Spread grape tomatoes, minced garlic, and sliced red onion evenly on the pan. Drizzle with olive oil and sprinkle with oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat.
03 - Place the pan in the oven and roast for 10 minutes until tomatoes begin to soften.
04 - Remove the pan from the oven. Create 8 small wells among the tomatoes and crack one egg into each well. Evenly sprinkle crumbled feta over the pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes until egg whites are set and yolks remain slightly runny or cooked to preference.
06 - Remove from oven, scatter fresh basil over the top, and serve immediately directly from the sheet pan.

# Expert Tips:

01 -
  • It looks restaurant-worthy but comes together in less than half an hour with almost zero cleanup.
  • The yolks stay jammy and gorgeous while the whites set perfectly, giving you that satisfying runny center without any guesswork.
  • Feta and roasted tomatoes create this salty-tangy depth that makes you feel fancy without actually trying hard.
02 -
  • If your eggs are cooking way too fast and the tomatoes aren't soft enough yet, your oven likely runs hot—lower it by 10 degrees and add a couple minutes to the roasting time, and everything will sync up perfectly.
  • Cracking eggs directly into a hot pan is nerve-wracking at first, but if you crack them into a small bowl first and then gently slide them into the wells, you eliminate the risk of shells and feel like a professional.
  • The difference between runny yolks and hard-cooked yolks is literally 2 minutes—if you like yours more set, just check at 10 minutes instead of 8, and you'll hit your preference every time.
03 -
  • If you're feeding a crowd and worried about timing, you can roast the tomatoes and aromatics the night before and reheat them for 5 minutes before adding eggs—saves you stress on a busy morning.
  • A quarter-teaspoon of red pepper flakes is subtle, but if you love heat, double it and watch how it wakes up everyone's palate and makes them reach for bread.
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