Tomato Feta Baked Eggs (Printable)

Mediterranean-style baked eggs with juicy tomatoes, crumbled feta, and fresh basil roasted on a sheet pan.

# What You 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 and black pepper, to taste
10 - 1/3 cup fresh basil leaves, torn or sliced

# Steps:

01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it with oil.
02 - Distribute halved grape tomatoes, minced garlic, and sliced red onion evenly on the pan. Drizzle with olive oil and sprinkle dried oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat.
03 - Place the pan in the oven and roast for 10 minutes until tomatoes start to soften.
04 - Remove the pan from the oven. Make 8 small wells among the tomatoes. Crack one egg into each well and sprinkle crumbled feta cheese evenly over the pan.
05 - Return the pan to the oven and bake for 8 to 10 minutes until egg whites are set but yolks remain slightly runny, or cook to preferred doneness.
06 - Remove from oven, scatter fresh basil leaves on top, and serve immediately from the pan.

# Expert Tips:

01 -
  • It cooks entirely on one pan, which means less cleanup and more time enjoying breakfast with people who matter.
  • The yolks stay runny and luxurious while the whites set just enough, creating this perfect textural balance without any fussing.
  • It looks restaurant-quality the moment you pull it from the oven, which feels like showing off but takes barely any effort.
02 -
  • Egg whites and yolks cook at different rates, so the timing is everything; pull the pan out a minute too early and you'll have runny whites, a minute too late and you've lost that precious runny yolk.
  • The pan stays hot even after it leaves the oven, so the eggs continue cooking from residual heat—factor this in when checking for doneness.
  • Use room-temperature eggs if you have time; they cook more evenly and the yolks set more gently than cold ones.
03 -
  • If you're cooking for a crowd, everything scales beautifully—just use a larger sheet pan and add a few minutes to each cooking stage.
  • The feta-to-egg ratio is crucial; too little cheese and you lose that salty, creamy balance, so don't skimp even if the package seems like a lot.
  • Keep an eye on the first roast stage; tomatoes vary wildly in water content, and some need the full 10 minutes while others are ready at 8.
Go Back