Description
Baked Feta Eggs Breakfast is a simple, flavorful, and visually appealing dish featuring creamy baked feta cheese, juicy cherry tomatoes, and perfectly baked eggs with a hint of garlic and fresh basil. This easy-to-make oven-baked recipe is perfect for a wholesome breakfast or brunch, offering a delightful combination of Mediterranean-inspired ingredients that come together beautifully in one baking dish.
Ingredients
Scale
Cheese & Eggs
- 8 ounces Feta Cheese (preferably a block of Greek feta in brine)
- 2 Large Eggs
Vegetables
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 2 cloves Garlic (minced)
Seasonings & Oils
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Fresh Basil (chopped, plus extra for garnish)
- 1/4 teaspoon Red Pepper Flakes (or more, to taste)
- Salt (to taste, be mindful of the saltiness of the feta)
- Black Pepper (freshly ground, to taste)
Serving
- Crusty Bread (for serving, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the ingredients evenly and develop delicious flavors.
- Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. To mellow the onion’s spiciness, soak the slices in cold water for 10 minutes, then drain thoroughly.
- Mince Garlic: Finely mince the garlic cloves to ensure the garlic flavor distributes well throughout the dish while baking.
- Prepare Feta: Leave the feta as a block or crumble it lightly; a whole block will provide a creamier, melt-in-your-mouth texture in the finished dish.
- Oil Baking Dish: Drizzle 1 tablespoon of extra virgin olive oil into a small oven-safe baking dish or skillet (6-8 inches) to prevent sticking and enhance flavor.
- Arrange Vegetables: Evenly spread the halved cherry tomatoes and sliced red onion across the bottom of the baking dish, then sprinkle the minced garlic evenly on top.
- Season Vegetables: Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with red pepper flakes, salt (cautiously, due to feta’s saltiness), and freshly ground black pepper for balanced flavor.
- Place Feta: Nestle the feta block (or crumbled feta) in the center of the dish among the tomato and onion mixture.
- Bake: Bake in the preheated oven for 15-20 minutes, until tomatoes soften and begin to burst and the feta softens and slightly browns at the edges.
- Create Wells for Eggs: Remove the dish and use a spoon to make two small wells in the softened tomato and feta mixture to hold the eggs.
- Crack in Eggs: Carefully crack one egg into each well, taking care not to break the yolks.
- Return to Oven: Bake for an additional 5-7 minutes, or until the egg whites are set but yolks remain runny, or cooked to your preferred doneness.
- Garnish: Remove from oven and sprinkle chopped fresh basil over the top to add a bright herbal flavor and a beautiful finishing touch.
- Serve Immediately: Serve the baked feta eggs hot and bubbly, ideally accompanied by crusty bread for dipping into the creamy feta and runny yolks.
Notes
- Adjust red pepper flakes to taste for desired level of spiciness.
- Use a block of feta in brine for a creamier texture; crumbled feta creates a different texture but still delicious.
- Soaking sliced onions reduces sharpness, making the flavor milder and more balanced.
- Keep an eye on the eggs during the second bake to ensure the yolks are cooked to your liking.
- Serve with crusty bread to soak up the flavorful juices and creamy feta.
