Baked Feta Breakfast Eggs with Blistered Tomatoes

Serves 4 · 10 min prep · 30 min cook

Ingredients

• 8 oz block feta cheese
• 2 pints cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 8 large eggs
• 3 cups baby spinach
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves
• 4 slices crusty sourdough, toasted

Instructions

1. 1Preheat the oven to 400°F and position a rack in the center. Pat the feta dry and place the whole block in the middle of a 9x13-inch baking dish.
2. 2Scatter the cherry tomatoes and sliced garlic the feta. Drizzle everything with the olive oil, then sprinkle with oregano, red pepper flakes, salt, and black pepper.
3. 3Roast uncovered for 18–20 minutes, until the tomatoes are blistered and collapsing and the feta looks soft and lightly golden at the edges.
4. 4Remove the dish carefully. Use a wooden spoon to gently smash half the tomatoes and fold the spinach into the hot tomato-feta mixture so it just wilts, about 30 seconds.
5. 5Create small wells in the mixture with the back of a spoon. Crack one egg into each well, keeping yolks intact. Season the eggs lightly with a pinch more salt and pepper.
6. 6Return the dish to the oven and bake 8–11 minutes more, until the egg whites are just set but the yolks are still jammy and jiggle slightly when you shake the pan.
7. 7While the eggs finish, toast the sourdough slices until deep golden. Tear the basil leaves.
8. 8Spoon two eggs plus plenty of the feta-tomato mixture onto each plate beside a toast slice. Scatter fresh basil over the top and finish with an extra drizzle of olive oil if desired. Serve immediately while the yolks are still runny.