Tomato Feta Baked Eggs

One Sunday morning, I was standing in my kitchen with a handful of grape tomatoes that had been sitting in a bowl for days, slowly losing their appeal. I'd been craving something warm and uncomplicated, and somehow this sheet pan came together almost by accident—tomatoes, eggs, feta, the simplest Mediterranean moment that made me realize breakfast didn't have to be a production. That one pan became my go-to whenever I wanted to feed people without the stress, and now it's the first thing my friends request when they stay over.

I made this for my sister last spring when she was staying with us, and I remember how she sat at the kitchen counter watching the tomatoes start to blister in the oven, the smell of roasted garlic filling the whole apartment. She kept saying it looked like something from a restaurant, and I loved that this simple sheet pan felt special enough to impress someone I cook for all the time. The way her face lit up when she took that first bite—runny yolk mixing with warm feta—that's when I knew this recipe was worth keeping close.

Ingredients

• Grape tomatoes (2 cups, 300 g), halved: These small, sweet tomatoes burst into little flavor bombs when roasted and hold their shape better than larger varieties, so the pan stays neat and beautiful.
• Garlic (2 cloves), minced: The heat mellows the raw bite and turns it almost sweet and nutty, so don't be shy with it.
• Red onion (1 small), thinly sliced (optional): It adds a sharp freshness that balances the richness of the eggs and feta, though the dish works beautifully without it if you prefer.
• Feta cheese (6 oz, 170 g), crumbled: Look for a good quality feta that's tangy but not overly salty, and don't feel like you need to be precise with the amount—I often use a little more.
• Large eggs (8): Room temperature eggs cook more evenly and gently than cold ones straight from the fridge, so grab them a few minutes ahead if you can.
• Extra-virgin olive oil (2 tbsp): Use one you actually enjoy tasting, because it matters here more than in recipes where it's hidden.
• Dried oregano (1/2 tsp): This is the whisper of Mediterranean flavor that makes the whole thing feel intentional.
• Crushed red pepper flakes (1/4 tsp, optional): A tiny pinch adds complexity and a gentle warmth that sneaks up on you between bites.
• Salt and black pepper, to taste: Taste as you go and adjust before the eggs go in, since you can't easily season after.
• Fresh basil (1/3 cup), torn or sliced: Add this at the very end so it stays bright and doesn't wilt into the background.

Instructions

Heat your oven and prep the pan:

Preheat to 400°F (200°C) and line your sheet pan with parchment paper or a light coating of oil. This takes just a minute but saves you from any sticking drama later.

Roast the tomatoes and aromatics:

Spread the halved tomatoes, minced garlic, and sliced red onion across the pan, then drizzle everything with olive oil and season with oregano, red pepper flakes, salt, and pepper. Toss gently to coat every piece, and slide the pan into the oven for 10 minutes until the tomatoes just begin to soften and release their juices.

Make wells for the eggs:

Pull the pan out carefully—it's hot—and use the back of a spoon to create 8 small wells among the tomatoes where you'll nestle your eggs. This keeps them from rolling around and ensures they cook evenly.

Crack the eggs and add feta:

Crack one egg into each well, trying to keep the yolks intact, then scatter the crumbled feta generously over the whole pan. The feta will soften and create little creamy pockets of flavor as everything finishes cooking.

Finish baking:

Return the pan to the oven for 8 to 10 minutes, checking after 8 to see where you are. You're looking for egg whites that are just set but yolks that still jiggle slightly when you nudge the pan—that's the sweet spot, though cook longer if you prefer fully set yolks.

Add basil and serve:

Pull the pan from the oven, scatter fresh basil over the top, and serve it directly from the sheet pan with crusty bread on the side. There's something about eating straight from the pan that makes it feel more like sharing a meal than plating a dish.

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There's something magical about how this dish brings people to the table on a lazy morning or a quick dinner that somehow feels special. It's the kind of food that doesn't apologize for being simple, and that confidence is what makes it memorable.

Why This Works as Breakfast and Beyond

This sheet pan straddles that beautiful line between breakfast and dinner, which I've learned is exactly what busy people need. Eggs in the evening feel slightly indulgent, like you're bending the rules in the best way, and the Mediterranean flavors make it feel intentional rather than like an afterthought. I've served this at 7 AM to friends staying over and at 7 PM to myself after a long day, and both times it felt exactly right.

Customizing Your Pan

The beauty of this recipe is that it adapts to whatever you have on hand and whatever your mood is calling for. I've thrown in baby spinach (add it before roasting so it softens gently), sliced bell peppers, halved cherry tomatoes in different colors, and even some cooked breakfast potatoes from the day before. The feta stays, the eggs stay, and everything else is just a conversation between you and your crisper drawer.

Serving and Pairing Ideas

The right bread transforms this from a simple breakfast into something that feels like a small celebration. I'm partial to sourdough or a warm pita, something with enough character to soak up the olive oil and tomato juices pooling at the bottom of the pan. A drizzle of good pesto right before serving adds another layer of richness, and a simple green salad on the side makes it feel complete without being heavy.

• Tear up warm sourdough or pita to scoop up the juices and yolk.
• A small drizzle of pesto or extra olive oil just before serving elevates the whole thing into something restaurant-worthy.
• Fresh lemon wedges on the side brighten everything and cut through the richness beautifully.

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This recipe has become my answer to the question I ask myself most mornings: what can I make that feeds people and doesn't feel like work? Once you've made it once, it becomes second nature, and that's when the real magic happens.

Recipe FAQs

→ What type of cheese is used in this dish?

Crumbled feta cheese adds a creamy, tangy flavor that pairs well with the tomatoes and eggs.

→ Can I add other vegetables to this dish?

Yes, baby spinach, bell peppers, or cooked potatoes can be added before roasting to make it heartier.

→ How should I cook the eggs for preferred doneness?

Bake the eggs 8–10 minutes until whites are set and yolks remain slightly runny, or adjust timing for firmer yolks.

→ Is this dish suitable for any dietary preferences?

It is vegetarian and gluten-free, making it suitable for those following these diets.

→ What herbs and spices enhance the flavor?

Oregano, crushed red pepper flakes, garlic, and fresh basil provide savory and aromatic notes.

→ What is the best way to serve this dish?

Serve directly from the sheet pan with optional sides like toasted sourdough or pita bread.