Baked Eggs with Tomatoes Olives Feta
This Mediterranean breakfast features baked eggs nestled in a savory blend of cherry tomatoes, Kalamata olives, and creamy feta, offering a flavorful and easy dish perfect for brunch or breakfast.
Equipment
- 1 round baking dish lightly oiled
- 1 oven preheated to 400°F (200°C)
Ingredients
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and sliced
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large eggs
- ½ cup crumbled feta cheese
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C) and lightly oil a round baking dish.
- Add cherry tomatoes, Kalamata olives, minced garlic, olive oil, oregano, smoked paprika, salt, and black pepper to the dish and toss gently to coat.
- Bake the tomato and olive mixture for 8 minutes until tomatoes soften and release their juices.
- Remove the dish from the oven, create small wells in the tomato mixture, and crack the eggs into the wells.
- Sprinkle the crumbled feta cheese evenly over the top.
- Return the dish to the oven and bake for 7–10 minutes until egg whites are set but yolks remain glossy.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Serve with crusty bread or pita to soak up juices.
- Add chili flakes for a spicy kick.
- Substitute goat cheese for feta for a different flavor.
- Watch eggs closely after 7 minutes to keep yolks runny.