Description
A comforting dish featuring roasted tomatoes, creamy feta, and perfectly poached eggs, perfect for brunch or cozy dinners.
Ingredients
Scale
- 2 cups grape tomatoes, halved
- 2 cloves garlic, minced
- 1 small red onion, thinly sliced (optional)
- 6 oz feta cheese, crumbled
- 8 large eggs
- 2 tbsp extra-virgin olive oil
- 0.5 tsp dried oregano
- 0.25 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/3 cup fresh basil leaves, torn or sliced
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or lightly grease it with olive oil for easy cleanup.
- Spread the halved grape tomatoes, minced garlic, and optional red onion evenly across the sheet pan. Drizzle with olive oil, sprinkle dried oregano, and add crushed red pepper flakes, salt, and black pepper. Toss to coat all ingredients thoroughly.
- Roast in the oven for about 10 minutes, or until the tomatoes begin to soften and their skins start to blister.
- Remove the pan from the oven and use a spatula to create eight small wells among the roasted tomatoes. Crack one egg into each well.
- Sprinkle crumbled feta evenly over the top and return the sheet pan to the oven.
- Bake for an additional 8 to 10 minutes, or until the egg whites have set and the yolks remain slightly runny.
- Finish with a scattering of fresh basil leaves and serve immediately.
Notes
Optionally, roast the tomatoes ahead and assemble the eggs just before baking for the freshest flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg