Baked Eggs with Tomatoes and Feta Cheese is a simple and delicious breakfast bursting with Mediterranean flavors that’s ready in no time.
Baked Eggs with Tomatoes and Feta Cheese breakfast dish is a recipe you’ll find yourself returning to time and again.
I’ve been making it regularly since I first shared it in November 2014. It’s been incredibly popular, shared over 105,000 times! With such a great response, I decided to refresh it with some added details.
A few years, I stumbled upon this delightful combination of Baked Eggs with Tomatoes and Feta Cheese at a cozy café in the trendy Williamsburg area of Brooklyn.
Fast forward a bit, and I’d almost forgotten about it until I recently came across some adorable ramekins at TJMaxx.
They instantly brought back memories of this dish (I also use them for my Cheesy Broccoli Au Gratin).
ALSO READ : Garlic Shrimp Gratin Recipe
you’ve been following my blog, you already know how much I adore feta cheese, tomatoes, and, naturally, eggs.
This dish feels like a joyful dance, just like those two dancing ladies emojis on your iPhone—you know the ones!
eggs are wonderfully rich and impressive.
It doesn’t take much to whip up a stunning breakfast that’ll wow someone you care about. I might not always impress my husband, but hey, I love giving it my best shot!
Over the past few years, he’s turned into quite the food aficionado, and I have to say, it keeps raising the bar. But hey, I’m not complaining—it’s a fun challenge that pushes me to improve every day!
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So, how do we whip up these delightful, mouth-watering eggs?
- chop up those tomatoes,
- it into a ramekin, sprinkle some crumbled feta,
- ently crack open a couple of eggs,
- sprinkle on some salt, pepper, and a dash of oregano
- and pop them into the hot oven until the egg whites are perfectly set.
- And that’s all there is to it! You can whip this up from start to finish in just 15. It really doesn’t get any simpler than that!
This dish is naturally gluten-free, but if’re not on a gluten-free diet, feel free to pair it with some amazing Homemade Dutch Oven Crusty Bread or French Baguettes made at home from Mon Petit Four. I dare you to try it!
Baked Eggs with Tomatoes and Feta Cheese
Ingredients
- 1/2 cup Beefsteak tomato chopped
- 1/2 cup Feta Cheese good quality crumbled
- 4 eggs
- 1/4 teaspoon dried oregano
- Olive Oil Spray
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the ingredients.
Prepare the Tomato Base
- In a medium oven-safe skillet or baking dish, add a drizzle of olive oil. Sauté chopped garlic and onion over medium heat until fragrant and translucent (about 3–4 minutes).
- Stir in diced tomatoes (fresh or canned), season with salt, pepper, and a pinch of red pepper flakes. Simmer for 5–7 minutes until the mixture slightly thickens.
Add the Feta Cheese
- Crumble the feta cheese over the tomato mixture evenly. Stir gently to distribute, or leave it scattered for visible chunks.
Create Space for Eggs
- Use a spoon to make small wells in the tomato and feta mixture. Carefully crack one egg into each well. Sprinkle the eggs lightly with salt and pepper.
Bake the Dish
- Transfer the skillet or dish to the oven. Bake for 10–14 minutes, or until the egg whites are set and the yolks are cooked to your preference.
Garnish and Serve
- Remove from the oven and let cool slightly. Garnish with fresh herbs like chopped parsley or basil. Serve warm with toasted bread, pita, or on its own.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Fat | 20g |
| Saturated Fat | 8g |
| Protein | 14g |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 6g |
| Cholesterol | 195mg |
| Sodium | 620mg |
Note: Nutrition values are approximate and may vary based on ingredients used.
I have to admit, I’m at it again with another feta dish! Truth be told, running low on my stash of feta is a bit nerve-wracking for me.
High-quality feta isn’t always easy to come by. That’s why, whenever I visit Costco, I make sure to stock up on Dodonis ( to be clear, there’s no sponsorship here—I simply love this feta!).
If all else fails, I’ve got Trader Joe’s as backup, but honestly, that’s my last resort.
Dodonis is hands down my favorite feta cheese—it’s just that good! I’m such a feta fan that I can sneak it into almost anything, like in my delicious Greek Lentil Soup with Feta or the scrumptious Greek Spinach Rice with Feta.
It’s just fabulous! And believe me, these Baked Eggs with Tomatoes and Feta Cheese are no exception. Give it a try and enjoy!
Ingredients
- Half a cup of chopped beefsteak tomato
- 1/2 cup of crumbled high-quality feta cheese
- 4 eggs
- a pinch of dried oregano (about 1/4 teaspoon)
- Spritz of Olive Oil
Here’s How to Make It
- up your oven to a cozy 375°F;
- Give your ramekins a friendly little spritz of olive oil spray;
- Sprinkle a delightful mix of tomatoes and crumbled feta into each ramekin, with about 1/4 cup of each for a perfect base.
- Give it a friendly sprinkle of oregano.
- Gently crack two eggs into each ramekin;
- Add a dash salt and some freshly ground pepper;
- Pop it into preheated oven and let it bake until the egg whites are just right, around 15-17 minutes. If they’re still a bit runny, leave them a tad longer, but keep an eye on them to make sure those yolks stay nice and soft!
For Perfect Baked Eggs
Creating the perfect baked eggs with tomatoes and feta cheese might seem straightforward, but a few additional tips can elevate your dish to a new level of deliciousness. Here are:
- Use Ripe Tomatoes: The juiciness and flavor of ripe tomatoes can significantly enhance the dish. If possible, choose vine-ripened or heirloom varieties for their superior taste.
- Experiment with Different Types of Feta: While Dodonis feta is mentioned as a favorite, feel free to experiment with other types. Bulgarian feta is creamier, while French feta tends to be milder. Each brings its unique touch to the dish.
- Herb Varieties: If oregano isn’t to your taste, try substituting with fresh thyme or basil. Fresh herbs will add a vibrant flavor that complements the richness of the eggs and feta.
- Egg Doneness: For those who prefer firmer yolks, extend the baking time slightly. Alternatively, if soft, runny yolks are your preference, watch closely towards the end of the baking time to prevent overcooking.
- Add a Bit of Spice: For an extra kick, sprinkle a little red chili
Frequently Asked Questions
Can I use a different type of cheese instead of feta?
Absolutely! While feta adds a distinct tangy taste that complements the tomatoes beautifully, you can experiment with other cheeses like goat cheese for a milder tang or ricotta for a creamier texture. Just keep in mind that each cheese will alter the flavor profile slightly.
How can I make this dish more filling?
To add some extra heartiness to your baked eggs, you can toss in some chopped spinach or kale for added nutrition. You may also include cooked sausage or crispy bacon for a protein boost, or serve the dish with a side of crusty bread to soak up those delicious juices.
Can I prepare this dish in advance?
Baked eggs are best enjoyed fresh out of the oven, but if you’re short on time, you can prep the tomato and feta base a day ahead and store it in the refrigerator. When you’re ready to eat, simply crack the eggs over the prepared base and bake them as usual.
What should I do if I don’t have individual ramekins?
If ramekins are not available, you can use a small ovenproof baking dish or a muffin tin to create individual servings. Just ensure the dish is greased well.