Save I stumbled on this dish one Sunday morning when I had leftover feta and a handful of tomatoes that needed using up. The kitchen smelled like oregano and warm olive oil within minutes, and by the time the eggs went in, I knew I'd made something I'd crave again and again. It's the kind of recipe that looks impressive but asks for almost nothing from you. Just chop, toss, crack, and bake.
The first time I served this to friends, I wasn't sure if baked eggs would be enough for brunch. But when they tore into the crusty bread and scooped up the runny yolks with chunks of feta and sweet roasted peppers, the quiet that fell over the table told me everything. One friend even asked if I'd been holding out on her, like I'd been making this for years in secret.
Ingredients
- Cherry tomatoes: Halved so they release their juices quickly, they become jammy and sweet in the oven, creating a natural sauce that pools around the feta.
- Red onion: Slice it thin so it softens and caramelizes slightly without overpowering the other flavors.
- Garlic: Minced fresh garlic melts into the oil and vegetables, adding a warm, aromatic backbone to the dish.
- Red bell pepper: Adds a pop of color and a gentle sweetness that balances the salty feta beautifully.
- Feta cheese block: Use a whole block, not crumbles, it holds its shape while the edges get golden and the center stays creamy.
- Eggs: Crack them directly into little wells you make in the vegetables so the whites set around the yolks without spreading everywhere.
- Extra virgin olive oil: Don't skimp here, it carries the herbs and coats everything in a silky richness that makes the dish taste like it came from a sunlit kitchen in Greece.
- Dried oregano and thyme: These herbs bring that classic Mediterranean warmth, I always keep them on hand because they transform simple ingredients.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the sweetness of the tomatoes.
- Fresh parsley: A handful of chopped parsley at the end brightens everything and adds a fresh, grassy note that cuts through the richness.
Instructions
- Preheat and prep:
- Set your oven to 400°F and gather your vegetables. This is a forgiving recipe, so if your tomatoes are different sizes or your onion slices aren't perfect, it will still turn out beautifully.
- Toss the vegetables:
- Combine the tomatoes, onion, bell pepper, and garlic in your baking dish, then drizzle with olive oil and sprinkle with oregano, thyme, red pepper flakes, salt, and pepper. Use your hands to toss everything together so each piece gets coated.
- Nestle the feta:
- Place the feta block right in the center of the vegetables and let it sit there like the star of the show. The vegetables will roast around it, and the feta will start to soften and brown at the edges.
- Bake the base:
- Slide the dish into the oven for 15 minutes. You'll know it's ready when the tomatoes start to burst and the feta has golden patches on top.
- Add the eggs:
- Take the dish out and use a spoon to create four small wells in the vegetables, then crack an egg into each one. The wells help the eggs stay put and cook evenly.
- Finish baking:
- Return the dish to the oven for 8 to 10 minutes, just until the whites are set but the yolks are still soft and jammy. Timing matters here, so keep an eye on it during the last few minutes.
- Garnish and serve:
- Pull it out, scatter fresh parsley over the top, and bring it straight to the table. Serve it with crusty bread so everyone can scoop up every bit of the tomatoes, feta, and runny yolk.
Save There was a rainy evening when I made this with a handful of spinach thrown in at the last minute, and it turned into one of those meals that felt like a hug. My partner and I sat at the counter with the baking dish between us, tearing bread and talking about nothing in particular. It wasn't fancy, but it was exactly what we needed.
How to Make It Your Own
Toss in a handful of pitted Kalamata olives before baking for a briny, salty punch that deepens the Mediterranean vibe. If you have baby spinach or kale, stir it into the vegetables after the first bake so it wilts into the dish without turning bitter. You can also swap the red bell pepper for zucchini or eggplant, just cut them into small pieces so they cook through in time.
Serving Suggestions
This dish is perfect with warm, crusty bread for scooping, but it's also wonderful over couscous or alongside a simple arugula salad dressed with lemon and olive oil. I've served it for brunch with a chilled glass of rosé, and it's been just as good on a weeknight with a crisp Sauvignon Blanc. If you want to stretch it further, add a few roasted potatoes on the side.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, though the eggs won't be runny anymore. I usually reheat individual portions gently in a skillet over low heat, adding a splash of water and covering with a lid to steam everything back to life. You can also enjoy it cold, straight from the fridge, layered into a pita or spooned over toast.
- Store in an airtight container to keep the flavors from mingling with other foods in your fridge.
- If you're meal prepping, bake the vegetables and feta ahead, then crack and bake the eggs fresh when you're ready to eat.
- Freeze the roasted vegetable and feta base without the eggs, then thaw and add fresh eggs for a quick weeknight dinner.
Save This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even when you're just tossing things into a dish and hoping for the best. It's become one of my go-to meals when I want something warm, colorful, and effortlessly good.