Easy Tomato Feta Baked Eggs for a Healthy Breakfast
Indulge in a vibrant, protein-packed Mediterranean-inspired breakfast that comes together in a single pan. Juicy grape tomatoes are roasted with minced garlic and red onion until blistered and sweet, creating a warm, flavorful nest for perfectly baked eggs and savory crumbled feta. Finished with fresh basil, this dish is a stunning, gluten-free, and vegetarian-friendly meal perfect for a lazy weekend brunch or a quick, satisfying breakfast for dinner. Minimal cleanup and big, bold flavors await in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 cups grape tomatoes, halved
2 cloves garlic, minced
1 small red onion, thinly sliced
6 oz feta cheese, crumbled
8 large eggs
2 tbsp extra-virgin olive oil
0.5 tsp dried oregano
0.25 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
1/3 cup fresh basil leaves, torn or sliced
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, toss the grape tomatoes, garlic, and red onion with extra-virgin olive oil, oregano, red pepper flakes, salt, and pepper.
Roast in the oven for about 10-12 minutes until the tomatoes soften and begin to burst.
Carefully remove the skillet and stir in half of the crumbled feta.
Use a spoon to create 8 small wells in the tomato mixture.
Crack an egg into each prepared well.
Sprinkle the remaining feta over the top of the eggs.
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still soft.
Remove from the oven, garnish with fresh basil, and serve immediately.
Notes
Substitute grape tomatoes with cherry tomatoes for a similar sweet flavor profile. You can swap fresh basil for flat-leaf parsley or cilantro for a different herbaceous aromatic note. To add more nutrition, consider tucking a handful of baby spinach or kale into the tomato mixture before baking.
Nutrition
- Serving Size: 2 eggs with veggies
- Calories: 285
- Sugar: 5g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 380mg
Find it online: https://www.makeourrecipes.com/tomato-feta-baked-eggs/