Serves 6
25 min
Baked Eggs With Feta
Recipe GLPRf9f29a0f663d48
A simple yet elegant Greek-inspired dish featuring eggs baked in a bed of ripe tomatoes and crumbled feta cheese, drizzled with olive oil. The eggs cook gently until the whites are set while the yolks remain creamy, creating a perfect balance of textures in this vegetarian main course.
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Ingredients
4 tbsp. extra-virgin olive oil
2 ripe medium tomatoes, thinly sliced
8 oz. firm feta cheese, crumbled
4 large eggs
Directions
Preheat your oven to 375°F. Lightly brush a shallow baking dish or cast-iron skillet with some of the olive oil.
Arrange the sliced tomatoes in an even layer on the bottom of the prepared dish. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper.
Scatter the crumbled feta cheese evenly over the tomatoes.
Make four small wells in the feta and tomato mixture, spacing them evenly. Crack one egg into each well, being careful not to break the yolks.
Drizzle the remaining 2 tablespoons of olive oil around the eggs and over the entire dish. Season the eggs lightly with salt and pepper.
Bake in the preheated oven for 12–15 minutes, until the egg whites are set and opaque but the yolks still jiggle slightly when gently shaken. The internal temperature should reach 160°F.
Remove from the oven and let rest for 1–2 minutes. Serve hot directly from the baking dish.
