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Baked eggs with tomatoes and feta, garnished with fresh basil in a white dish.

Tomato and Feta Baked Eggs

Jennifer Ryan
Tomato and feta baked eggs baked in juicy tomatoes with creamy feta for the perfect easy, cozy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine Greek
Servings 6
Calories 251 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat your oven to 230°C (450°F).
  • Place the cherry tomatoes and sliced red onion into a roasting dish. Drizzle with 2 tablespoons of olive oil, then sprinkle over the smoked paprika, salt, and black pepper. Toss everything together until well coated.
    500 Grams Cherry tomatoes, 1/2 Red onion, 2 Tablespoons Olive oil, 1/2 Teaspoon Smoked paprika, 1/4 Teaspoon Kosher salt, 1 Pinch Ground black pepper
    A baking dish filled with halved cherry tomatoes and sliced red onions, seasoned and ready for baking.
  • Roast in the oven for 8-10 minutes, until the tomatoes begin to soften, release their juices, and slightly collapse.
    Roasted cherry tomatoes and red onions in a baking dish.
  • Remove the dish from the oven and scatter the crumbled feta evenly over the tomatoes. Return to the oven and bake for 2-3 minutes, just until the feta is warm and lightly softened.
    200 Grams Feta cheese
    Baked tomatoes topped with crumbled feta cheese in a white dish.
  • Using the back of a spoon, make six small wells in the tomato and feta mixture. Crack one egg into each well.
    6 Large eggs
    Baked eggs surrounded by roasted cherry tomatoes and crumbled feta cheese in a white dish.
  • Return the dish to the oven and bake for 3-5 minutes, until the egg whites are just set but the yolks are still slightly soft (or longer if you prefer firmer yolks).
    Baked eggs with tomatoes and feta cheese in a white dish, served with toasted bread on the side.
  • Remove from the oven and sprinkle with freshly chopped basil. Serve immediately with toasted bread on the side.
    1 Small bunch fresh basil leaves, 6 slices Bread
    Baked eggs with tomatoes and feta topped with fresh basil in a white dish.

Notes

Tips & Tricks
  • For runnier yolks: Check the eggs at the 3-minute mark and remove early.
  • For firmer eggs: Bake for an extra 1-2 minutes.
  • Extra flavor: Add garlic, chili flakes, or a splash of balsamic vinegar to the tomatoes before roasting.
  • Bread ideas: Try sourdough, ciabatta, or pita for scooping up the eggs and sauce.
  • Make it a meal: Serve with a simple green salad or roasted potatoes for a heartier brunch.
This dish is best enjoyed straight from the oven while the eggs are warm and the tomatoes are juicy.

Nutrition

Calories: 251kcalCarbohydrates: 19gProtein: 14gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 193mgSodium: 723mgPotassium: 321mgFiber: 2gSugar: 4gVitamin A: 883IUVitamin C: 20mgCalcium: 237mgIron: 3mg
Keyword baked eggs, breakfast ideas, cherry tomatoes, cooked breakfast, easy breakfast, egg, egg breakfast, egg recipes, healthy breakfast, quick breakfast, tomatoes
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