Ingredients
Scale
- 150g feta cheese
- 4 large eggs
- 1 cup cherry tomatoes (halved)
- 1 tablespoon olive oil
- 1 small garlic clove (minced)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
- Crusty bread or pita, for serving
Instructions
- Preheat the oven: Set your oven to 190°C (375°F) and lightly grease a small ovenproof dish with olive oil.
- Prepare the base: Place the feta cheese block or crumbles in the center of the dish. Surround it with halved cherry tomatoes.
- Season: Drizzle olive oil over the tomatoes and feta. Add minced garlic, dried oregano, salt, and black pepper. Gently toss the tomatoes to coat evenly.
- Bake the base: Bake for about 15 minutes, until the tomatoes begin to soften and the feta turns slightly golden.
- Add the eggs: Remove the dish from the oven. Create small wells between the tomatoes and feta, then crack one egg into each space.
- Bake again: Return the dish to the oven and bake for 7–10 minutes, depending on your desired egg texture. For runny yolks, bake less time; for firm yolks, bake longer.
- Garnish and serve: Once baked, remove from the oven and let rest briefly. Sprinkle with fresh basil or parsley and serve with warm bread or pita for dipping.
Notes
For a richer flavor, you can add chopped spinach, sliced olives, or roasted red peppers before baking.
Adjust seasoning to taste; feta cheese is naturally salty, so use salt sparingly.
This dish tastes best when served immediately while the eggs are warm.
To make it spicier, sprinkle chili flakes or smoked paprika before baking.
- Prep Time: 10
- Cook Time: 25