Description
Baked Feta Eggs Breakfast is a simple, flavorful dish combining creamy baked feta cheese, juicy cherry tomatoes, and perfectly cooked eggs. This easy-to-make recipe is baked in the oven to meld the ingredients together, creating a warm and savory breakfast perfect for a cozy morning. Served with crusty bread, it’s a delightful way to enjoy Mediterranean-inspired flavors with minimal effort.
Ingredients
Scale
Cheese and Eggs
- 8 ounces Feta Cheese (preferably a block of Greek feta in brine)
- 2 Large Eggs
Vegetables and Aromatics
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 2 cloves Garlic (minced)
Seasonings and Oil
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Fresh Basil (chopped, plus extra for garnish)
- 1/4 teaspoon Red Pepper Flakes (or more, to taste)
- Salt (to taste, be mindful of the saltiness of the feta)
- Black Pepper (freshly ground, to taste)
Optional for Serving
- Crusty Bread (for serving, optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to warm up, ensuring it’s ready for baking the ingredients evenly.
- Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. To mellow the onion’s sharpness, soak the slices in cold water for 10 minutes, then drain thoroughly.
- Mince Garlic: Finely mince the garlic cloves to release their flavor and aroma, which will infuse into the vegetables.
- Prepare Feta: Decide whether to keep the feta as a block for a creamy center or crumble it slightly if preferred.
- Oil Baking Dish: Drizzle 1 tablespoon of olive oil into a small oven-safe baking dish or skillet (about 6-8 inches) to prevent sticking.
- Arrange Vegetables: Evenly spread the halved tomatoes and sliced onions over the oiled dish, then sprinkle the minced garlic on top.
- Season Vegetables: Drizzle the remaining tablespoon of olive oil over the vegetables. Add red pepper flakes, salt, and freshly ground black pepper carefully, considering feta’s saltiness.
- Place Feta: Nestle the feta block or crumbled feta in the center among the tomato and onion mixture.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes until tomatoes soften and burst, and the feta softens with golden edges.
- Create Wells for Eggs: Remove the baking dish and gently make two small spaces or wells in the warm tomato and feta mixture for the eggs.
- Crack in Eggs: Carefully crack one egg into each well, ensuring the yolks remain intact.
- Return to Oven: Bake again for 5-7 minutes, or until egg whites set while yolks stay runny or reach your preferred doneness.
- Garnish: Take the dish out of the oven and sprinkle chopped fresh basil over the top for a bright, fragrant finish.
- Serve Immediately: Serve hot and bubbly, ideally with crusty bread for dipping to enjoy all the delicious juices.
Notes
- Soaking the red onion in cold water helps reduce its sharpness for a milder flavor.
- Adjust red pepper flakes to control the spice level according to your preference.
- Be cautious with salt since feta is naturally salty; taste before adding more.
- Use a small oven-safe skillet or baking dish to contain the ingredients neatly.
- Cooking times for eggs can be adjusted depending on how runny or set you like your yolks.
- Serve immediately for the best texture and warmth.
- Crusty bread is optional but recommended for scooping up the delicious mixture.
