Tomato Feta Baked Eggs (Printable)

Mediterranean-inspired baked eggs with grape tomatoes, creamy feta, olive oil, and fresh basil on one 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 and 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, to taste
10 - Black pepper, to taste
11 - 1/3 cup fresh basil leaves, torn or sliced

# How-To Steps:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease with oil.
02 - Spread the halved grape tomatoes, minced garlic, and sliced red onion (if using) evenly over the sheet pan. Drizzle with olive oil, then sprinkle oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat all ingredients.
03 - Place the sheet pan in the oven and roast for 10 minutes until the tomatoes begin to soften.
04 - Remove the pan from the oven. Create eight small wells among the tomatoes. Crack one egg into each well. Evenly scatter crumbled feta cheese over the entire pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, until the egg whites are set but yolks remain slightly runny or cooked to your preference.
06 - Remove from 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 ease on mornings when you need it most.
  • The feta gets creamy and slightly golden while the eggs cook gently, creating this naturally rich breakfast without any added cream.
  • It's flexible enough to customize with whatever vegetables are hanging around in your crisper drawer.
02 -
  • The eggs will continue cooking from the residual heat even after you pull the pan out, so don't wait for the yolks to be fully set in the oven or they'll be overdone by the time you eat.
  • Room temperature eggs and a hot pan mean the whites set faster and more evenly, so let your eggs sit out for a few minutes before cracking them in.
03 -
  • If your feta is very salty, you can rinse and pat it dry before crumbling—this gives you more control over the final seasoning.
  • Use a heavy rimmed sheet pan that distributes heat evenly, so the tomatoes cook through without the edges burning.
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