Tomato Feta Baked Eggs (Print Version)

Baked eggs with juicy tomatoes, creamy feta, and fresh basil for a vibrant, effortless meal.

# 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 oz crumbled feta cheese

→ 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, to taste
10 - Black pepper, to taste
11 - 1/3 cup fresh basil leaves, torn or sliced

# How-To Steps:

01 - Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease with oil.
02 - Spread the halved grape tomatoes, minced garlic, and sliced red onion evenly on the sheet pan. Drizzle with olive oil, sprinkle oregano, 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. Create 8 small wells among the tomatoes and crack one egg into each well. Evenly sprinkle crumbled feta 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 oven and scatter fresh basil leaves over the top. Serve immediately straight from the sheet pan.

# Expert Advice:

01 -
  • Eight eggs bake in one pan with zero fuss, and somehow they all stay creamy while the tomatoes collapse into pure flavor.
  • Feta and basil make it taste like you spent hours in a Mediterranean kitchen when really you just had thirty minutes.
  • It works for breakfast, lunch, or even a light dinner—the kind of versatile dish that earns permanent real estate in your rotation.
02 -
  • Oven temperatures vary wildly; start checking your eggs at the eight-minute mark because runny yolks are the goal, and one minute makes the difference between jammy and rubbery.
  • Don't skip the first tomato roast—those ten minutes alone transform them from bright and tart to sweet and concentrated, which is what makes this whole thing work.
03 -
  • Buy whole feta and crumble it yourself just before cooking; it stays drier and distributes more evenly than pre-crumbled, and the texture is noticeably better.
  • If your oven runs hot, lower the temperature five degrees and add a minute or two to cooking time—ovens are personal, and only you know yours.
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