Tomato Feta Baked Eggs (Printable Version)

Mediterranean-style baked eggs with grape tomatoes, feta, and fresh basil on a sheet pan.

# What You'll Need:

→ Vegetables

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

→ Dairy

04 - 6 ounces feta cheese, crumbled

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - ⅓ cup fresh basil leaves, torn or sliced

# Steps to Follow:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with oil.
02 - Evenly spread the halved grape tomatoes, minced garlic, and sliced red onion (if using) on the prepared pan. Drizzle with olive oil, then sprinkle dried oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat all ingredients.
03 - Roast the tomatoes in the oven for 10 minutes, until they begin to soften.
04 - Remove the pan from the oven and create eight small wells among the roasted tomatoes. Crack one egg into each well. Sprinkle crumbled feta cheese evenly 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 reach desired doneness.
06 - Remove from the oven, scatter fresh basil over the top, and serve immediately directly from the pan.

# Additional Tips::

01 -
  • One pan means one cleanup, and your oven does most of the work while you refill your coffee.
  • It tastes elegant enough for guests but simple enough for a random Tuesday morning when you're tired.
  • The runny yolks mix with the warm tomatoes and feta into something almost sauce-like that makes everything taste better.
02 -
  • Your oven temperature matters more than you think—too hot and the eggs cook before the tomatoes soften, too cool and everything stays bland and mushy.
  • The moment you pull the pan out is the moment the eggs keep cooking from residual heat, so don't overbake or you'll end up with hard yolks.
03 -
  • Room-temperature eggs cook more evenly and gently; pull them out of the fridge 5 minutes before cooking if you can remember.
  • A drizzle of good olive oil or a spoonful of pesto over the finished dish right before serving transforms it from lovely into unforgettable.
Go Back