Easy Tomato Feta Baked Eggs for a Healthy Breakfast

For a healthy and delicious breakfast, these Easy Tomato Feta Baked Eggs are perfect. This recipe is simple to make and packed with flavor, combining roasted tomatoes and herbs with creamy feta and perfectly cooked eggs. It’s a great way to start your day!

Why make this recipe

This dish is not only nutritious but also quick to prepare. The combination of fresh tomatoes, aromatic garlic, and savory feta makes for a hearty meal that can be enjoyed any day of the week. Plus, it’s a wonderful option if you’re looking for a healthy breakfast that feels indulgent.

Ingredients

• 2 cups grape tomatoes, halved
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 6 oz feta cheese, crumbled
• 8 large eggs
• 2 tbsp extra-virgin olive oil
• 0.5 tsp dried oregano
• 0.25 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/3 cup fresh basil leaves, torn or sliced

How to make it

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, toss the grape tomatoes, garlic, and red onion with extra-virgin olive oil, oregano, red pepper flakes, salt, and pepper.
3. Roast in the oven for about 10-12 minutes until the tomatoes soften and begin to burst.
4. Carefully remove the skillet from the oven and stir in half of the crumbled feta.
5. Use a spoon to create 8 small wells in the tomato mixture.
6. Crack an egg into each prepared well.
7. Sprinkle the remaining feta over the top of the eggs.
8. Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still soft.
9. Remove from the oven, garnish with fresh basil, and serve immediately.

How to serve it

These baked eggs are best served fresh out of the oven. Pair them with whole-grain toast or a side of avocado for a complete meal. The warm, savory flavors combined with fresh basil make this dish enjoyable for breakfast, brunch, or even a light dinner.

How to store it

If you have leftovers, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, taking care not to overcook the eggs.

Helpful tips

• Use a heavy, oven-safe skillet to ensure even cooking.
• Feel free to adjust the spice level by adding more or fewer crushed red pepper flakes.
• For an extra boost of flavor, try adding other herbs such as thyme or parsley.

Optional variations

• Swap the grape tomatoes for cherry tomatoes or any other variety you prefer.
• Add steamed spinach or other vegetables for more nutrition.
• For a non-dairy option, try using a plant-based feta cheese or omit the cheese altogether.

Frequently asked questions

Can I make this recipe in advance?
While the dish is best served fresh, you can prep the tomato mixture ahead of time and store it in the refrigerator. Just add the eggs and bake when you’re ready to eat.

What if I don’t have feta cheese?
You can use goat cheese or ricotta as alternatives, depending on your taste preference.

Can I use different types of tomatoes?
Yes, you can use any fresh tomatoes you like, but grape or cherry tomatoes are ideal for their sweetness and size, which works well in this dish.

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