Tomato Feta Baked Eggs (Printable Version)

A vibrant Mediterranean dish with baked eggs, grape tomatoes, creamy feta, and fresh basil combined 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 - 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

# Steps:

01 - Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with olive oil.
02 - Evenly spread halved grape tomatoes, minced garlic, and sliced red onion (if using) across the pan. Drizzle with olive oil, then sprinkle oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat.
03 - Place the pan in the oven and roast for 10 minutes until tomatoes begin to soften.
04 - Remove the pan from the oven and create eight small wells among the roasted vegetables. Crack one egg into each well. Evenly sprinkle crumbled feta cheese over the entire pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, until egg whites are set but yolks remain slightly runny or cooked to preference.
06 - Remove from oven and scatter fresh basil over the top. Serve immediately directly from the pan.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your coffee.
  • The eggs stay pillowy and rich while the tomatoes caramelize into something almost jam-like.
  • It looks restaurant-worthy but tastes like you've been cooking Mediterranean food your whole life.
02 -
  • Oven temperatures vary wildly, so check your eggs at 8 minutes rather than trusting a timer; a slightly runny yolk firms up as it sits, but you can't uncook an overcooked egg.
  • If your tomatoes release a lot of liquid, tilt the pan slightly to drain it before adding eggs, or they'll poach instead of bake and you'll lose that crispy-edged texture.
03 -
  • Let your sheet pan cool for 30 seconds after the initial roast so cracking eggs feels safe and controlled, not like a race against heat.
  • If you prefer fully cooked yolks, add an extra 2 minutes to the second bake, but remember that runny yolks are where the richness lives and they continue cooking from residual heat even after you remove the pan.
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