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Baked Feta Eggs with Roasted Tomatoes

Close-up of baked feta eggs with cherry tomatoes and fresh thyme in a cast-iron skillet.
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A simple, one-pan brunch bake featuring creamy feta and jammy eggs with roasted tomatoes. This recipe is low effort and high reward, perfect for a weekend meal.

Ingredients

Scale
  • 1 block (7-8 oz) feta cheese
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 large eggs
  • Fresh dill or parsley for garnish (optional)
  • Crusty bread or pita for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the feta cheese in the center of a small oven-safe skillet or baking dish.
  3. Scatter the cherry tomatoes around the feta.
  4. Drizzle everything with olive oil.
  5. Sprinkle with oregano, red pepper flakes (if using), salt, and pepper.
  6. Bake for 15-20 minutes, or until the tomatoes are softened and beginning to burst, and the feta is warm and slightly softened.
  7. Carefully make four wells in the feta and tomato mixture.
  8. Crack one egg into each well.
  9. Return the skillet to the oven and bake for another 5-8 minutes, or until the egg whites are set but the yolks are still runny.
  10. Garnish with fresh dill or parsley, if desired.
  11. Serve immediately with crusty bread or pita for dipping.

Notes

  • For a richer flavor, you can add a clove of minced garlic to the tomatoes before baking.
  • Serve with a side salad for a complete meal.
  • This dish pairs well with a light white wine.

Nutrition

Find it online: https://cutcooktaste.com/baked-feta-eggs/