Tomato Feta Baked Eggs (Printer View)

Mediterranean style baked eggs with grape tomatoes, feta, and basil, cooked on a single sheet pan.

# What you'll need:

→ Vegetables

01 - 2 cups grape tomatoes, halved
02 - 2 cloves garlic, minced
03 - 1 small red onion, thinly sliced (optional)

→ Dairy

04 - 6 ounces feta cheese, crumbled

→ Eggs

05 - 8 large eggs

→ Herbs & Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Method:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease with olive oil.
02 - Spread the halved grape tomatoes, minced garlic, and sliced red onion (if using) evenly over the pan. Drizzle with olive oil and sprinkle with dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Toss to coat evenly.
03 - Place the pan in the oven and roast for 10 minutes, until tomatoes begin to soften.
04 - Remove the pan from the oven. Create 8 small wells among the roasted tomatoes. Crack one egg into each well and sprinkle crumbled feta evenly over the entire pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, or until egg whites are set but yolks remain slightly runny, or cook to your preferred doneness.
06 - Remove from the oven and scatter fresh basil leaves over the top. Serve immediately, directly from the pan.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy brunch.
  • The runny yolk situation is totally customizable—leave them jammy or cook them firm depending on your mood.
  • It feels fancy enough for guests but easy enough for a Tuesday morning when you're still half asleep.
02 -
  • Don't skip the initial 10-minute roast for just the tomatoes—this step is what builds all the depth and sweetness, not rushing it straight to the eggs.
  • Oven temperatures vary wildly, so start checking the eggs around the 8-minute mark by gently shaking the pan; runny yolks set faster than you'd expect.
  • If your feta is really salty, you might not need extra salt; taste the tomatoes first and adjust accordingly.
03 -
  • If your eggs are cooking too fast and the whites are setting before the yolks look done, crack the eggs into a small bowl first and pour them in gently rather than cracking directly onto the hot pan.
  • The feta will crumble more easily and evenly if it's cold from the fridge; room-temperature feta gets squishy and hard to distribute.
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