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Baked Feta Eggs with Roasted Tomatoes

This dish features eggs baked in a skillet with crumbled feta cheese and roasted tomatoes, creating a warm, savory brunch option. The eggs develop a silky texture, while the feta becomes golden and bubbly, and the roasted tomatoes add a sweet, tangy burst of flavor around the creamy eggs. The final appearance is a bubbling, cheesy dish with tender, caramelized tomatoes on top.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 3 oz feta cheese crumbled
  • 4 large eggs
  • 1 tablespoon olive oil for roasting and greasing
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic minced, optional

Equipment

  • Oven-safe skillet or baking dish
  • Chef’s knife

Method
 

  1. Preheat your oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, and pepper in a bowl, then spread them evenly in your oven-safe skillet or baking dish.
  2. Roast the tomatoes in the oven for about 10-12 minutes, until they start to burst and caramelize around the edges, filling the kitchen with a sweet aroma.
  3. Remove the skillet from the oven and sprinkle the crumbled feta cheese evenly over the roasted tomatoes, creating a cheesy crown over the colorful dish.
  4. Make four small indentations in the feta and tomato mixture, then gently crack an egg into each. If using garlic, sprinkle it around at this stage for extra flavor.
  5. Place the skillet back in the oven and bake for about 5-7 minutes, until the eggs are just set but still slightly runny, and the feta is golden and bubbly.
  6. Carefully remove the skillet from the oven, allowing it to cool for a minute. The eggs should have a silky texture, and the feta will be beautifully browned on top.

Notes

Serve immediately with crusty bread or fresh herbs for garnish if desired.