Baked Feta Eggs
A quick and delicious breakfast embodying Mediterranean flavors, featuring creamy feta and eggs paired with fresh tomatoes for a savory experience.
Ingredients
Main Ingredients
- 4 large large eggs
- 200 g feta cheese Use aged feta for stronger flavor.
- 1 cup cherry tomatoes, halved You can substitute with diced Roma tomatoes.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (such as basil or parsley) for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a baking dish, combine the halved cherry tomatoes and olive oil. Toss together, seasoning with salt and pepper. Make a well in the center for the feta cheese.
- Place the feta cheese in the well created in the tomatoes.
- Gently crack the eggs over the feta and tomatoes, then season the eggs with salt and pepper.
Baking
- Bake in the preheated oven for about 20 minutes, or until the eggs are set to your liking.
Serving
- Garnish with fresh herbs and serve warm, pairing with crusty bread.
Notes
Leftover baked feta eggs can be stored in an airtight container in the refrigerator for up to two days. Reheat before serving. Feel free to add vegetables like spinach or bell peppers for added nutrition.