Baked Eggs with Tomatoes and Feta
A vibrant Mediterranean dish featuring baked eggs nestled in a savory tomato sauce with olives and creamy feta, perfect for a flavorful breakfast or light dinner.
Equipment
- 1 oven-safe skillet for sautéing and baking
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14–15 oz diced tomatoes
- ½ cup cherry tomatoes halved
- ½ cup pitted olives black or Kalamata
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper to taste
- 4 –6 eggs
- ½ cup crumbled feta cheese
- Fresh parsley or basil for garnish
- Drizzle of olive oil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Sauté the diced onion for 3 to 4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in diced tomatoes, cherry tomatoes, olives, dried oregano, paprika, salt, and pepper.
- Simmer the sauce for 8 to 10 minutes until it thickens slightly.
- Create small wells in the tomato sauce and crack eggs into each well.
- Sprinkle crumbled feta cheese over the top.
- Transfer the skillet to the oven and bake for 10 to 12 minutes until egg whites are set but yolks remain soft.
- Garnish with fresh parsley or basil and a drizzle of olive oil.
- Serve warm, ideally with crusty bread.
Notes
- Do not overbake; yolks should remain slightly runny.
- Add chili flakes for extra heat.
- Use fresh herbs for best flavor.