Tomato Feta Baked Eggs (Printer-friendly)

Mediterranean-style baked eggs with grape tomatoes, feta, and fresh basil roasted together on a 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 oz 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

# How to Make It:

01 - Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease with oil.
02 - Distribute the halved grape tomatoes, minced garlic, and sliced red onion evenly over the pan. Drizzle with olive oil, then sprinkle dried oregano, red pepper flakes (if using), salt, and black pepper. Toss gently to evenly coat.
03 - Roast the tomato mixture in the oven for 10 minutes, until tomatoes begin to soften.
04 - Remove pan from oven. Create eight small wells among the tomatoes and crack one egg into each well. Evenly distribute crumbled feta over the entire pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are set and yolks reach desired doneness.
06 - Remove from oven, scatter torn fresh basil over the top, and serve immediately directly from the pan.

# Expert Suggestions:

01 -
  • Everything happens on one pan, which means your cleanup is basically just rinsing a sheet and calling it a day.
  • Those runny yolks break into the warm tomatoes and create this natural sauce that tastes fancier than it has any right to be.
  • It's the rare dish that feels restaurant-worthy but takes less time than your shower.
02 -
  • Don't skip the initial tomato roast—those 10 minutes transform raw tomatoes into something with actual depth, which is the difference between okay and incredible.
  • If your oven runs hot, check your eggs at the 7-minute mark the first time you make this, because a broken yolk is still delicious but it's not the same show.
  • Cold straight-from-the-fridge feta actually breaks up better than room temperature, so don't let it sit out beforehand.
03 -
  • Use a good quality feta—the stuff in brine tastes exponentially better than the pre-crumbled vacuum-packed version, and your mouth will know the difference immediately.
  • If your yolks are already set and you prefer them that way, that's completely valid, but crack the eggs in earlier so they have the full 18 minutes instead of just the last 10.
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