Tomato Feta Baked Eggs (Printable Version)

Mediterranean baked eggs with tomatoes, feta, and basil roasted together on a sheet pan for easy serving.

# What You 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 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Step-by-Step Directions:

01 - Set oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it.
02 - Distribute halved grape tomatoes, minced garlic, and sliced red onion evenly across the pan. Drizzle with olive oil, then sprinkle oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat all ingredients.
03 - Place the pan in the oven and roast for 10 minutes until tomatoes start to soften.
04 - Remove the pan from the oven. Create 8 small indentations among the roasted tomatoes and crack one egg into each well. Evenly sprinkle crumbled feta over the pan.
05 - Return pan to the oven and bake for 8 to 10 minutes, or until egg whites are just set and yolks remain slightly runny, or to preferred doneness.
06 - Remove from oven, scatter fresh basil leaves on top, and serve immediately straight from the pan.

# Expert Advice:

01 -
  • One pan, eight servings, and everything cooks at the same time—no juggling multiple dishes.
  • The runny yolks create their own sauce that's addictively good when you break them on the tomatoes.
  • It tastes like you spent hours cooking but takes less time than showering.
  • Works for breakfast, brunch, or even a light dinner when you're tired of thinking about food.
02 -
  • Crack your eggs into a small bowl first, then slide them onto the pan—this prevents shells from ending up in the hot tomatoes and gives you more control.
  • The moment the egg whites turn opaque is when you pull it out; three more minutes in a hot oven turns beautiful runny yolks into hard ones, and that's when the magic disappears.
  • If your pan is crowded, you can use a larger one or even a baking dish; as long as there's enough room for the wells, you're golden.
03 -
  • Buy feta from the refrigerated section and crumble it yourself instead of using pre-crumbled; the texture stays creamy instead of dusty, and it melts into the dish better.
  • If you're cooking for picky eaters, leave out the red pepper flakes and let people add them individually—it keeps the heat optional.
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