Mediterranean Baked Feta Eggs with Jammy Tomatoes
Jammy cherry tomatoes and a block of creamy feta cheese bake together until bubbly, then eggs are cracked right into the skillet for the easiest, most impressive one-dish breakfast or dinner. Ready in 25 minutes.
Equipment
- 8-inch Oven-Safe Skillet (cast iron recommended)
- Wooden spoon or spatula
Ingredients
For the Baked Feta & Tomatoes
- 1 pint cherry or grape tomatoes
- 1 block (8 oz) feta cheese packed in brine
- 2 tablespoons good olive oil (plus more for finishing)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes
- Salt and black pepper to taste
For the Eggs & Serving
- 2 to 3 large eggs
- Flaky sea salt for finishing
- Fresh dill or chives for garnish (optional)
- Crusty sourdough bread, toasted pita, or roasted potatoes for serving
Instructions
- Preheat oven to 400°F (200°C).
- In your 8-inch oven-safe skillet, toss the tomatoes with olive oil, minced garlic, dried oregano, a pinch of red pepper flakes, and a crack of black pepper.
- Nestle the block of feta cheese in the center of the tomatoes. Drizzle the top of the feta with a little more olive oil and another pinch of red pepper flakes.
- Bake for 15 minutes, until the tomatoes have burst and released their juices and the feta is soft and starting to turn golden at the edges.
- Pull the pan out of the oven. Carefully crack the eggs into the gaps around the feta. Season the eggs with a tiny pinch of salt and pepper.
- Return the pan to the oven for 6 to 8 minutes. 6 minutes for fully runny yolks, 8 minutes for more set yolks. The whites should be opaque and just set.
- Let the pan rest on the counter for 1 minute. Drizzle with more good olive oil, sprinkle with flaky sea salt, and add fresh herbs like dill or chives if you have them. Serve straight from the pan with bread for dipping.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for 5 to 6 minutes to keep the eggs from getting rubbery. (The microwave will make them tough. I know it is tempting. Do not do it.)
Meal Prep: Assemble the tomatoes and feta in the skillet up to 2 days ahead and refrigerate. Add 3 to 4 minutes to the initial 15-minute bake time if starting cold.
Swaps: Goat cheese or a block of vegan feta (like Miyoko's) works well in place of traditional feta. Add a handful of spinach or arugula during the last 2 minutes of the tomato bake for extra greens.