Tomato and Feta Baked Eggs
Tomato and Feta Baked Eggs are a quick Mediterranean dish.
Ingredients
- 2 pints grape tomatoes halved if large
- 2 Tbsp olive oil divided
- 1/2 tsp smoked paprika
- Kosher salt
- Black pepper
- 3/4 tsp coriander seeds
- 3/4 tsp cumin seeds
- 6 oz feta cheese crumbled
- 8 large eggs
- 1/3 cup basil leaves roughly chopped
- 1 Tbsp fresh lemon juice
- 1 5-oz package mixed greens
- 4 slices country bread toasted
Instructions
- Preheat oven to 450°F (230°C).
- On a baking sheet, toss tomatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
- Roast for 8 minutes until tomatoes soften and release juices.
- Crush coriander and cumin seeds using a mortar and pestle until coarsely ground.
- Remove tomatoes from oven and sprinkle with feta cheese.
- Create 8 small wells in the tomato mixture and sprinkle with crushed spices.
- Return to oven and bake for 2–3 minutes until feta softens.
- Crack one egg into each well and bake for 3–5 minutes until egg whites are set.
- Remove and sprinkle with fresh basil. This Tomato and Feta Baked Eggs dish is best served immediately.
- In a bowl, whisk lemon juice with remaining olive oil, toss with greens, and season.
- Serve baked eggs with salad and toasted bread.
Notes
- Swap feta with goat cheese for a milder flavor
- Serve with pita bread instead of toast
- Add olives for extra Mediterranean flavor