Tomato and Feta Baked Eggs
Tomato and Feta Baked Eggs is a simple Mediterranean dish.Roasted tomatoes, creamy feta, and baked eggs combine perfectly.Ready in just 25 minutes, ideal for breakfast or brunch.
Ingredients
- 2 pint grape tomatoes halved if large
- 2 Tbsp olive oil divided
- 1/2 tsp smoked paprika
- Kosher salt and black pepper
- 3/4 tsp coriander seeds
- 3/4 tsp cumin seeds
- 6 oz feta cheese crumbled
- 8 large eggs
- 1/3 cup basil leaves roughly chopped
- 1 Tbsp fresh lemon juice
- 1 5-oz package mixed greens
- 4 slices country bread toasted
Instructions
- Preheat oven to 450°F (230°C).
- Toss tomatoes with 1 Tbsp olive oil, smoked paprika, salt, and pepper on a baking sheet. Roast for 8 minutes until softened.
- Crush coriander and cumin seeds using a mortar and pestle.
- Remove tomatoes from oven, sprinkle with feta, and create 8 small wells.
- Add spices evenly, then crack eggs into each well.
- Bake Tomato and Feta Baked Eggs for 3–5 minutes until egg whites are set.
- Sprinkle with fresh basil before serving.
- Toss mixed greens with lemon juice, remaining olive oil, salt, and pepper.
- Serve baked eggs with salad and toasted bread.
Notes
- Serve with warm pita bread instead of toast for a Mediterranean twist.
- Add olives or spinach for extra depth and nutrition.