Baked Eggs with Tomatoes and Feta Cheese
A warm, savory breakfast or brunch dish featuring rich tomato sauce, crumbled feta, and perfectly baked eggs — all made in one skillet. It’s Mediterranean-inspired, low-carb, and full of flavor. Perfect for busy mornings or a cozy weekend brunch!
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.