Tomato Feta Baked Eggs (Printable)

Baked eggs with grape tomatoes, feta, and fresh basil for a vibrant Mediterranean-style breakfast or brunch.

# 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 tbsp extra-virgin olive oil
07 - 1/2 tsp dried oregano
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 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 - Evenly spread halved grape tomatoes, minced garlic, and sliced red onion (if using) over the pan. Drizzle with olive oil, sprinkle oregano, red pepper flakes, salt, and black pepper. Toss to coat thoroughly.
03 - Roast the tomato mixture in the oven for 10 minutes until they begin to soften.
04 - Remove pan from oven. Create 8 wells among the vegetables, crack one egg into each well, and sprinkle crumbled feta evenly over the pan.
05 - Return pan to oven and bake for 8 to 10 minutes until egg whites set and yolks remain slightly runny or reach desired doneness.
06 - Remove from oven, scatter fresh basil on top, and serve immediately straight from the sheet pan.

# Recipe Expert Tips:

01 -
  • Everything happens on one pan—no juggling skillets or timing multiple components.
  • The eggs stay perfectly runny and luxurious while the tomatoes turn sweet and jammy.
  • It looks fancy enough to impress but takes less time than scrambling eggs the traditional way.
  • Works just as well for a solo breakfast as it does for feeding four people at once.
02 -
  • The cooking time varies based on your oven and how runny you like your yolks—check at 8 minutes and remember that the pan continues to cook for a minute after you pull it out.
  • Don't skip the initial 10-minute roast for the tomatoes alone; it concentrates their flavor and prevents them from being watery against the eggs.
  • If your oven runs hot, use 375°F instead and add a minute or two to the tomato-roasting step.
03 -
  • Room-temperature eggs cook more evenly and predictably than cold ones straight from the fridge.
  • Taste and adjust salt at the very end—feta brings its own saltiness, and you don't want an over-salted dish.
  • If you love Mediterranean flavors, add a tiny pinch of dried thyme or a scatter of kalamata olives along with the tomatoes.
Return