Baked Eggs with Feta and Tomatoes
Bright, oven-baked eggs sit in a pan of blistered tomatoes and tangy feta, finished with fresh herbs for a simple, Mediterranean breakfast or light supper. The dish is rustic yet refined — hands-off baking lets the flavors concentrate while the eggs set gently.
8 eggs
2 cup cherry tomatoes, halved
6 oz feta, crumbled
2 tbsp olive oil
1 onion, finely chopped
2 clove garlic, minced
1 tsp dried oregano
1 tsp salt
½ tsp black pepper, freshly ground
¼ tsp red pepper flakes
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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