Greek
⭐ Highly Rated
30 minmedium
GreekBreakfast
Recipe Story
origins & traditionsThis traditional dish showcases the heart of Mediterranean cooking with minimal ingredients and maximum flavor. Fresh tomatoes are simmered with garlic and oregano until they break down into a luscious sauce, then eggs are nestled into the mixture and baked until the whites are set but yolks remain gloriously runny. Crumbled feta cheese adds a tangy, creamy contrast while fresh herbs brighten every bite. Perfect for a leisurely weekend morning or a light yet nourishing meal any time of day. This one-pot wonder requires little cleanup and delivers restaurant-quality results with ingredients you likely already have on hand. The combination of protein-rich eggs, lycopene-packed tomatoes, and heart-healthy olive oil makes this both delicious and nutritious.
Instructions
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Preheat your oven to 375°F (190°C).
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add diced tomatoes, oregano, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
Using the back of a spoon, create 4 wells in the tomato mixture.
Carefully crack one egg into each well.
Crumble feta cheese over the top of the entire dish.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until egg whites are set but yolks are still slightly runny.
Remove from oven and let rest for 2 minutes.
Garnish with fresh parsley and an extra drizzle of olive oil.
Serve immediately with crusty bread for dipping.
Feta and Tomato Baked Eggs
4.8 (49)
A rustic Mediterranean dish featuring eggs gently baked in a rich tomato sauce with crumbled feta, oregano, and olive oil. Simple, satisfying, and packed with authentic flavors.
easy
35 min
4 servings
Ingredients
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Main Ingredients
- 4 pieces eggs, large
- 4 pieces tomatoes, diced
- 3/4 cups cheese-feta, crumbled
- 3 tablespoons olive-oil
Aromatics
- 3 cloves garlic, minced
Seasonings
- 2 teaspoons oregano, dried
- 3/4 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons parsley, fresh, chopped
Chef Tips
expert advice•For best results, use ripe, flavorful tomatoes when in season.
•If using canned tomatoes, opt for high-quality whole peeled tomatoes and crush them by hand for better texture.
•The key to perfect baked eggs is monitoring them closely in the final minutes—every oven is different, so check at 12 minutes to avoid overcooking.
•If you prefer fully set yolks, bake for an additional 3-4 minutes.
•This dish is highly adaptable: add red pepper flakes for heat, spinach for extra greens, or sun-dried tomatoes for concentrated flavor.
•Fresh dill can substitute for parsley for a more authentic touch.
•The dish can be prepared in individual ramekins instead of one large skillet for elegant presentation at brunch gatherings.
