Mediterranean · PANTRYHOP RECIPE
Baked Feta and Tomato Eggs
25 minutes · 4 servings · vegetarian
Inspired by baked Mediterranean feta-and-tomato dishes, with eggs added for a simple all-in-one meal.
Ingredients
Check you have the quantities below.
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 200 g feta block
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bread, for serving
Let’s make it
- Heat the oven to 200 C/400 F. Put the tomatoes in a baking dish with olive oil, garlic, oregano, salt, and pepper.
- Nestle the feta in the center and bake for 15 minutes until the tomatoes burst.
- Crack the eggs into the dish and bake 6 to 8 minutes more, until the whites are fully set.
- Serve with bread for scooping.
Let the dish cool for a few minutes and serve it as a scoop-and-dip breakfast.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →