Tomato Feta Baked Eggs
A delicious and nutritious baked egg dish with roasted cherry tomatoes and creamy feta cheese, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 4 large large eggs
- 1 cup cherry tomatoes, halved Use fresh, ripe tomatoes for best flavor.
- 100 g feta cheese, crumbled
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a baking dish, combine the cherry tomatoes, olive oil, garlic, salt, and pepper. Roast in the oven for 10-15 minutes until the tomatoes are blistering.
- Remove the dish from the oven and carefully make 4 small wells in the tomato mixture.
- Crack an egg into each well and sprinkle the crumbled feta on top.
- Return the baking dish to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
- Garnish with fresh basil before serving.
Notes
Serve the Tomato Feta Baked Eggs straight from the oven, garnished with fresh basil. Enjoy it on its own or pair with crusty bread or a light salad. Leftovers can be stored in the refrigerator for up to 2-3 days. To reheat, use an oven or microwave.