Description
This Baked Feta Eggs Breakfast is a delicious and easy-to-make recipe featuring creamy Greek feta baked with cherry tomatoes, red onion, garlic, and fresh basil, topped with perfectly baked eggs. It’s a savory and satisfying morning meal, great for brunch or a cozy breakfast, served best with crusty bread for dipping.
Ingredients
Scale
Feta and Eggs
- 8 ounces Feta Cheese (preferably a block of Greek feta in brine)
- 2 Large Eggs
Vegetables and Seasonings
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 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)
Other Ingredients
- 2 tablespoons Olive Oil (extra virgin)
- Crusty Bread (for serving, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for baking the ingredients evenly.
- Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. To reduce the onion’s sharpness, soak the slices in cold water for 10 minutes and then drain well.
- Mince Garlic: Finely mince the garlic cloves to allow their flavor to infuse throughout the dish evenly.
- Prepare Feta: Leave the feta as a whole block or crumble it slightly depending on your texture preference; keeping it whole yields a creamier center once baked.
- 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, ensuring the bottom is lightly coated.
- Arrange Vegetables: Spread the halved cherry tomatoes and sliced red onion evenly across the bottom of the dish, then sprinkle the minced garlic over them.
- Season Vegetables: Drizzle the remaining tablespoon of olive oil over the vegetables. Season with red pepper flakes, salt (careful because of feta’s saltiness), and freshly ground black pepper to taste.
- Place Feta: Nestle the block or crumbled feta in the center of the vegetable mixture within the baking dish, allowing it to soften beautifully during baking.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, until the tomatoes are softened and bursting, and the feta is slightly golden around the edges.
- 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, making room for the eggs.
- Crack in Eggs: Carefully crack one large egg into each well without breaking the yolks for a visually appealing and satisfying texture.
- Return to Oven: Return the baking dish to the oven and bake for an additional 5-7 minutes, or until the egg whites are set but the yolks remain runny or cooked to your preferred consistency.
- Garnish: Remove the dish from the oven and sprinkle the chopped fresh basil over the baked feta and eggs for a fresh herbal aroma and flavor.
- Serve Immediately: Serve the baked feta eggs hot, accompanied by crusty bread to dip into the delicious baked mixture.
Notes
- Be mindful of the salt quantity added since feta cheese is naturally salty.
- Soaking the red onion slices in cold water reduces their pungency for a milder flavor.
- You can adjust the red pepper flakes to control the spice level.
- Use fresh herbs like basil to add brightness and color to the dish.
- Serve with crusty bread for a fuller meal experience and to soak up the flavorful juices.
- For alternate textures, crumble the feta completely for more even melting or keep it whole for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25-27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek/Mediterranean
Keywords: baked feta eggs, easy breakfast recipe, Greek feta, baked eggs, cherry tomatoes, brunch recipe, Mediterranean breakfast
