Description
Baked Feta Eggs Breakfast is a delicious and easy-to-make dish combining creamy baked feta cheese with juicy cherry tomatoes, aromatic garlic and onion, and perfectly baked eggs. This flavorful Mediterranean-inspired breakfast is finished with fresh basil and enjoyed best with crusty bread for dipping.
Ingredients
Scale
Cheese and Eggs
- 8 ounces Feta Cheese (preferably a block of Greek feta in brine)
- 2 Large Eggs
Vegetables and Aromatics
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 2 cloves Garlic (minced)
Seasonings and 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 thoroughly.
- Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. To mellow the onion’s sharpness, soak the sliced onion in cold water for 10 minutes, then drain well.
- Mince Garlic: Finely mince the two garlic cloves to distribute their flavor well throughout the dish.
- Prepare Feta: Keep the feta as a block or crumble it slightly. Leaving it whole will result in a creamier center after baking.
- Oil Baking Dish: Drizzle 1 tablespoon of extra virgin olive oil into a small oven-safe baking dish or skillet (about 6-8 inches in diameter) to prevent sticking and add richness.
- Arrange Vegetables: Spread the halved cherry tomatoes and sliced red onion evenly on the bottom of the oiled baking dish, then sprinkle the minced garlic on top.
- Season Vegetables: Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season with red pepper flakes, salt (sparingly, due to feta’s saltiness), and freshly ground black pepper.
- Place Feta: Nestle the feta block (or crumbled feta) in the center of the baking dish amidst the tomatoes and onions.
- Bake: Bake in the preheated oven for 15-20 minutes until the tomatoes soften and burst and the feta softens and develops a slightly golden edge.
- Create Wells for Eggs: Remove the dish from the oven and use a spoon to create two small wells in the tomato and feta mixture to hold the eggs.
- Crack in Eggs: Carefully crack one egg into each well without breaking the yolks.
- Return to Oven: Bake for another 5-7 minutes, or until the egg whites are fully set but the yolks remain runny, or cook longer to your preferred doneness.
- Garnish: Remove from the oven and sprinkle freshly chopped basil over the top to add brightness and herbal aroma.
- Serve Immediately: Serve the baked feta eggs hot and bubbly, accompanied by crusty bread for dipping and savoring every bite.
Notes
- Adjust salt seasoning carefully, as feta cheese is naturally salty.
- You can soak red onion longer or rinse for milder flavor if preferred.
- For firmer egg yolks, extend baking time after adding eggs.
- Serve with gluten-free bread for a gluten-free meal.
- This dish is great for weekend brunch or a special breakfast treat.
