Mediterranean Heirloom Tomato & Feta Breakfast Skillet

Across the Mediterranean, breakfast often means eggs nestled into sun-ripened tomatoes and briny cheese. This one-pan skillet folds heirloom tomatoes and creamy feta with spinach and oregano for a bright brunch start.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 365 cal
• 18g protein
• 28g carbs
• 21g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 pounds heirloom tomatoes
• 6 large eggs
• 4 ounces feta cheese
• 3 cups baby spinach
• 1/2 small red onion
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 pieces warm pita bread
• for serving lemon wedges

Instructions

1. 1Cut the heirloom tomatoes into thick wedges. Thinly slice the red onion and mince the garlic.
2. 2Heat the olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Add the onion and cook until softened and translucent, about 4 minutes.
3. 3Stir in the garlic and oregano and cook just until fragrant, 30 seconds.
4. 4Add the tomato wedges and salt. Cook, stirring gently once or twice, until the tomatoes begin to break down and release their juices into a chunky sauce, 6 to 8 minutes.
5. 5Fold in the baby spinach and cook until just wilted, about 1 minute. Taste the sauce and adjust seasoning with salt and pepper.
6. 6Using the back of a spoon, make six small wells in the tomato mixture. Crack an egg into each well.
7. 7Crumble the feta evenly over the entire skillet.
8. 8Cover the pan and cook over medium-low heat until the egg whites are set but the yolks are still soft and jammy, 5 to 7 minutes. For firmer yolks, uncover and finish under a broiler for 1 minute.
9. 9Remove from heat and scatter the fresh dill over the top.
10. 10Serve the skillet family-style with warm pita for scooping and lemon wedges on the side for brightness.
11. 11Encourage everyone to tear pita and drag it through the runny yolks and tomato juices.