Mediterranean Baked Feta Eggs
Ingredients
Instructions
- Preheat your oven to 190°C (375°F) so it’s ready by the time you prepare the rest of the dish.
- Place an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is warm, add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it brown.
- Add the halved cherry tomatoes to the skillet. Season with salt, black pepper, dried oregano, and red chili flakes (if using). Stir and cook for about 4–5 minutes, until the tomatoes begin to soften and release their juices, creating a flavorful base.
- Crumble the feta cheese over the tomato mixture, distributing it evenly. Let it cook for about 30 seconds so it begins to melt slightly and blend into the tomato juices.
- Using the back of a spoon, make four small wells in the tomato-feta mixture. Carefully crack one egg into each well, trying to keep the yolks whole and centered.
- Transfer the skillet to the preheated oven and bake for 7–10 minutes. The eggs are done when the whites are set but the yolks remain slightly runny, or you can bake longer if you prefer firmer yolks.
- Remove the skillet from the oven using oven mitts. Garnish the dish with freshly chopped parsley or basil, and serve immediately with crusty bread or pita for scooping up the flavorful eggs and sauce.
