Tomato Feta Baked Eggs (Printable)

Baked eggs paired with grape tomatoes, feta cheese, and fresh basil for a simple Mediterranean meal.

# What you 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 tbsp extra-virgin olive oil
07 - 1/2 tsp dried oregano
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Directions:

01 - Set oven to 400°F. Line a rimmed sheet pan with parchment paper or grease lightly with oil.
02 - Evenly distribute grape tomatoes, minced garlic, and red onion (if using) over the pan. Drizzle with olive oil, then sprinkle oregano, crushed red pepper flakes, salt, and pepper. Toss gently to coat.
03 - Place the pan in the oven and roast for 10 minutes until tomatoes begin to soften.
04 - Remove pan from oven. Create 8 wells among tomatoes. Crack one egg into each well. Evenly sprinkle crumbled feta over the pan.
05 - Return pan to oven and bake for 8 to 10 minutes until egg whites are set and yolks remain slightly runny or to preferred doneness.
06 - Take pan out of oven. Scatter fresh basil over the top. Serve immediately from the pan.

# Expert Advice:

01 -
  • One sheet pan means minimal cleanup—everything cooks together while you sip coffee and plan your day.
  • It's forgiving enough for a lazy morning but impressive enough to set on the table when friends unexpectedly drop by.
  • The contrast of creamy feta, juicy tomatoes, and soft-cooked eggs feels indulgent without any fussy techniques.
02 -
  • If your eggs cook too fast and the yolks harden, you've learned a valuable timing lesson; start checking at 8 minutes, not 10.
  • Cold feta straight from the package will partially seize when it hits the heat, but it softens again by the end—this is normal and actually delicious.
03 -
  • Let your eggs sit at room temperature for 15 minutes before cooking; they'll set more evenly and the yolks will be creamier.
  • If you like your yolks firmer, cover the pan loosely with foil for the last few minutes so the heat is gentler and the tops don't brown too quickly.
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