Description
Baked Feta Eggs Breakfast is a flavorful and easy-to-make morning dish combining creamy baked feta cheese, juicy cherry tomatoes, and perfectly baked eggs. Enhanced with garlic, red onion, fresh basil, and a touch of red pepper flakes, this recipe offers a comforting yet vibrant start to your day. Serve it hot with crusty bread for a delightful breakfast or brunch.
Ingredients
Scale
Cheese and Eggs
- 8 ounces Feta Cheese (preferably a block of Greek feta in brine)
- 2 Large Eggs
Vegetables
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 2 cloves Garlic (minced)
Seasonings and Oil
- 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)
Optional
- Crusty Bread (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking the feta, tomatoes, and eggs to perfection.
- Prepare Tomatoes and Onion: Halve the cherry tomatoes and thinly slice the red onion. To reduce onion sharpness, soak the sliced onions in cold water for 10 minutes, then drain thoroughly.
- Mince Garlic: Finely mince the garlic cloves to distribute their flavor evenly in the dish.
- Prepare Feta: Decide whether to keep the feta in a solid block for a creamier texture or crumble it slightly for more distribution throughout the dish.
- Oil Baking Dish: Drizzle 1 tablespoon of extra virgin olive oil into a small oven-safe baking dish or skillet (6-8 inches in diameter) and spread it evenly.
- Arrange Vegetables: Spread the halved cherry tomatoes and sliced red onion evenly on the bottom of the oiled baking dish. Sprinkle the minced garlic over the vegetables for a robust flavor base.
- Season Vegetables: Drizzle the remaining 1 tablespoon of olive oil evenly over the vegetables. Season with red pepper flakes, salt (sparingly, as feta is salty), and freshly ground black pepper to taste.
- Place Feta: Nestle the block or crumbled feta cheese in the center amidst the tomatoes and onions to allow it to soften and meld with the vegetables while baking.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the tomatoes soften and burst, and the feta cheese is creamy and slightly golden around the edges.
- Create Wells for Eggs: Remove the dish from the oven and, using the back of a spoon, create two small wells in the tomato and feta mixture to hold the eggs.
- Crack in Eggs: Carefully crack one egg into each well, taking care not to break the yolks unless preferred.
- Return to Oven: Return the dish to the oven and bake for an additional 5-7 minutes until the egg whites are set but yolks remain runny or cooked to your liking.
- Garnish: Remove from the oven and sprinkle chopped fresh basil over the top to add an aromatic fresh herbal note.
- Serve Immediately: Serve hot and bubbly straight from the oven. Accompany with crusty bread for dipping into the creamy feta and eggs mixture for a satisfying breakfast experience.
Notes
- Soaking sliced red onions in cold water reduces their sharpness for a milder flavor.
- Adjust the red pepper flakes according to your heat preference.
- When placing eggs, be gentle to keep yolks intact if you prefer them runny.
- Serve with crusty bread to soak up the delicious juices and creamy feta.
- Use a small oven-safe skillet for easy serving and attractive presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
