Description
A delicious and easy baked feta eggs breakfast featuring creamy feta cheese, roasted cherry tomatoes, red onions, and perfectly baked eggs, garnished with fresh basil. This flavorful dish is quick to prepare and makes a satisfying morning meal, ideal served with crusty bread for dipping.
Ingredients
Scale
Cheese
- 8 ounces Feta Cheese (preferably a block of Greek feta in brine)
Vegetables & Aromatics
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 2 cloves Garlic (minced)
Seasonings & Oils
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Fresh Basil (chopped, plus extra for garnish)
- 1/4 teaspoon Red Pepper Flakes (or more, to taste)
- Salt (to taste, be mindful of the saltiness of the feta)
- Black Pepper (freshly ground, to taste)
Other
- 2 Large Eggs
- Crusty Bread (for serving, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the ingredients evenly.
- Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. To reduce the onion’s sharpness, soak the slices in cold water for 10 minutes, then drain thoroughly.
- Mince Garlic: Finely mince the garlic cloves to ensure even distribution of flavor in the dish.
- Prepare Feta: Leave the feta block whole or crumble it slightly. Keeping it as a block results in a creamier texture once baked.
- Oil Baking Dish: Drizzle 1 tablespoon of extra virgin olive oil into a small oven-safe baking dish or skillet (6-8 inches in diameter) to prevent sticking and add flavor.
- Arrange Vegetables: Spread the halved cherry tomatoes and sliced red onion evenly across the bottom of the oiled baking dish. Sprinkle the minced garlic over the vegetables for added aroma.
- Season Vegetables: Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season with red pepper flakes, salt, and freshly ground black pepper. Add salt sparingly due to the salty nature of the feta.
- Place Feta: Nestle the feta block or crumbled feta in the center of the baking dish amidst the tomatoes and onions.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes, until the tomatoes are soft and bursting and the feta has softened with slightly golden edges.
- Create Wells for Eggs: Remove the dish from the oven and carefully use a spoon to make two small wells in the tomato and feta mixture to hold the eggs.
- Crack in Eggs: Crack one egg into each well, being careful not to break the yolks.
- Return to Oven: Bake again for 5-7 minutes, or until the egg whites are set but the yolks remain runny or cooked to your preference.
- Garnish: Remove from the oven and sprinkle chopped fresh basil over the top for a fresh herbal finish.
- Serve Immediately: Serve the baked feta eggs hot and bubbly, accompanied by crusty bread for dipping if desired.
Notes
- Soaking sliced red onions in cold water mellows their sharpness, enhancing flavor balance.
- Adjust red pepper flakes according to your desired spice level.
- Watch eggs closely during the final baking stage to achieve preferred yolk consistency.
- Serving with crusty bread adds a delightful texture contrast and soaks up delicious juices.
- Use a small oven-safe skillet or baking dish to ensure even cooking and easy serving.
