Mediterranean Tomato & Feta Baked Eggs

Nestled eggs in a savory tomato-pepper skillet are a Mediterranean brunch classic. Crumbled feta, oregano, and a touch of smoked paprika give this one-pan bake its salty, sun-kissed character.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 355 cal
• 21g protein
• 18g carbs
• 23g fat

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Ingredients

• 8 large eggs
• 3 cups ripe heirloom or Roma tomatoes, chopped
• 1 red bell pepper, diced
• 1 small yellow onion, sliced
• 3 garlic cloves, sliced
• 3/4 cup crumbled feta cheese
• 3 Tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil or parsley, chopped
• 4 slices crusty whole-grain bread, toasted

Instructions

1. 1Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat.
2. 2Add the sliced onion and diced bell pepper; cook 5 to 6 minutes until softened and beginning to caramelize at the edges.
3. 3Stir in the sliced garlic, oregano, smoked paprika, and red pepper flakes; cook 1 minute until the garlic is fragrant but not browned.
4. 4Add the chopped tomatoes and salt; simmer uncovered 8 to 10 minutes, stirring occasionally, until the tomatoes collapse into a thick, jammy sauce and most excess liquid has cooked off.
5. 5Taste the sauce and adjust seasoning with black pepper; it should be bright and concentrated.
6. 6Use a spoon to create eight wells in the sauce. Crack an egg into each well and sprinkle the feta evenly over the surface.
7. 7Transfer the skillet to the oven and bake 7 to 10 minutes until the egg whites are opaque and set but the yolks are still soft and jiggly.
8. 8Remove from the oven, scatter fresh basil or parsley over the top, and let rest 1 minute so the eggs finish gently.
9. 9Serve two eggs with a generous scoop of tomato-feta sauce alongside toasted whole-grain bread for dipping; the skillet makes an easy shareable brunch centerpiece.