Description
My weekend brunch spotlight, Baked Feta Eggs, delivers Mediterranean comfort right to your kitchen table. Creamy feta melts into golden eggs, creating a simple yet satisfying breakfast that comes together in minutes.
Ingredients
Scale
Primary Ingredients:
- 2 large eggs
- ½ cup (75g) crumbled feta cheese
- ½ cup cherry tomatoes, halved
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1 teaspoon fresh thyme or ½ teaspoon dried herbs
- ¼ teaspoon crushed red pepper flakes
Seasoning Ingredients:
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs like parsley or basil, for garnish
Instructions
- Preheat your oven to exactly 400°F (200°C), ensuring the rack is centered for even heating. Grab an oven-safe skillet or ceramic dish that will accommodate your ingredients comfortably.
- Pour 1 tablespoon (15ml) olive oil across the bottom of your skillet, coating the surface evenly. Scatter ½ cup (75g) halved cherry tomatoes across the oil.
- Sprinkle 1 minced small garlic clove, ¼ teaspoon crushed red pepper flakes, 1 teaspoon fresh thyme leaves, and a pinch of salt and black pepper over the tomatoes. Distribute seasonings gently to ensure balanced flavor.
- Crumble ½ cup (75g) feta cheese directly over the tomato mixture, creating an even layer that covers the entire surface of the skillet.
- Slide the skillet into the preheated oven and roast for 8-10 minutes. Watch for tomatoes to develop slight blisters and feta to soften around the edges.
- Remove the skillet from the oven and create two small indentations in the cheese and tomato mixture. Carefully crack 2 large eggs into these wells, keeping yolks intact.
- Return the skillet to the oven and bake for 6-8 minutes. Your goal is setting the egg whites while maintaining a soft, runny yolk center.
- Remove from the oven and garnish with fresh chopped parsley or basil. Drizzle an extra teaspoon of olive oil across the top for added richness.
- Serve immediately alongside warm toasted bread or soft pita to soak up the delicious tomato and feta juices.
Notes
- Use a cast-iron skillet or ceramic baking dish for best heat distribution and crispy edges.
- Watch eggs carefully during final baking to achieve perfectly runny yolks without overcooking.
- For a low-carb version, skip toast and serve with sliced avocado or a side salad instead of bread.
- Fresh herbs like basil or oregano can transform the dish, so don’t skimp on those aromatic garnishes.
- Prep Time: 10 minutes
- Cook Time: 14-18 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 388 kcal
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 370 mg