Tomato and Feta Baked Eggs
Tomato and Feta Baked Eggs combine roasted tomatoes, creamy feta, and perfectly baked eggs in one easy pan. Ready in about 25 minutes. Perfect for breakfast, brunch, or a light Mediterranean-inspired meal.
Ingredients
- 2 pints grape tomatoes halved if large
- 2 tablespoons olive oil divided
- 1/2 teaspoon smoked paprika
- Kosher salt
- Black pepper
- 3/4 teaspoon coriander seeds
- 3/4 teaspoon cumin seeds
- 6 ounces feta cheese crumbled
- 8 large eggs
- 1/3 cup fresh basil leaves roughly chopped
- 1 tablespoon fresh lemon juice
- 5- ounce package mixed greens
- 4 slices country bread toasted
Instructions
- Preheat the oven to 450°F (230°C).
- Toss the tomatoes with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper on a rimmed baking sheet.
- Roast for 8 minutes until the tomatoes soften and begin releasing their juices.
- While the tomatoes roast, crush the coriander and cumin seeds using a mortar and pestle until coarsely ground.
- Remove the baking sheet from the oven and sprinkle the feta evenly over the tomatoes.
- Using the back of a spoon, create eight small wells among the tomatoes.
- Sprinkle the crushed coriander and cumin evenly over the pan.
- Bake for 2–3 minutes until the feta begins to soften.
- Carefully crack one egg into each well.
- Return the pan to the oven and bake for another 3–5 minutes until the egg whites are set while the yolks remain slightly runny.
- Sprinkle with chopped basil before serving.
- Whisk together the remaining olive oil and lemon juice. Toss with mixed greens and season with salt and pepper.
- Serve the Tomato and Feta Baked Eggs with the fresh salad and toasted country bread.
Notes
- Goat cheese can be substituted for feta for a milder flavor.
- Baby spinach can replace mixed greens.
- Add olives or roasted red peppers for additional Mediterranean flavor.
- This recipe also works beautifully for a light dinner.