Mediterranean Baked Feta Eggs
A delightful dish combining creamy feta cheese, comforting eggs, and sweet cherry tomatoes, perfect for any meal of the day.
Ingredients
Main Ingredients
- 1 cup cherry tomatoes, halved Could be replaced with grape tomatoes or diced bell peppers.
- 8 oz feta cheese, crumbled Use high-quality feta for best flavor.
- 4 large eggs Can be substituted with silken tofu for a vegan option.
- 2 tablespoons olive oil
- to taste Salt Use sea salt for better flavor.
- to taste Pepper Freshly ground black pepper is recommended.
- for garnish Fresh herbs (such as oregano or basil) Enhances flavor and presentation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse and halve the cherry tomatoes and crumble the feta cheese.
- Gather the olive oil, salt, pepper, and fresh herbs.
Cooking
- In a baking dish, combine the halved cherry tomatoes and drizzle with olive oil. Season with salt and pepper, and toss lightly.
- Spread the crumbled feta cheese evenly over the tomato mixture.
- Make small wells in the mixture for the eggs.
- Crack an egg into each well.
- Season each egg with salt and pepper.
- Bake for 15–20 minutes, until the whites are set and yolks are slightly runny.
- Remove from the oven and sprinkle with freshly chopped herbs before serving.
Serving
- Scoop the Mediterranean Baked Feta Eggs onto plates and serve immediately.
Notes
Best served with crusty bread or a fresh salad. Store leftovers in an airtight container for 2–3 days.