Bright, savory, and ready in minutes—this tomato and feta baked eggs dish brings together creamy eggs, juicy roasted tomatoes, and tangy feta in one stunning skillet. It’s a Mediterranean-inspired meal that feels special yet simple enough for any morning or casual brunch. With bold spices, fresh herbs, and a refreshing salad on the side, it’s a well-rounded plate that’s as vibrant in flavor as it is in color.
Ingredients Breakdown
At the heart of this recipe is a colorful combination of fresh and aromatic ingredients that layer flavor and texture beautifully. Grape tomatoes provide bursts of juicy sweetness that soften and caramelize when roasted at high heat. Their acidity balances the richness of the eggs and the creamy saltiness of crumbled feta cheese.
Smoked paprika adds depth and a gentle, earthy warmth, while coriander and cumin seeds—freshly crushed—infuse the dish with bold, toasted spice. The eggs bake gently into the tomatoes and cheese, creating pockets of soft yolks that blend into the savory base. Basil brings a pop of herbal brightness, finishing the dish with a hint of freshness.
A quick lemon vinaigrette tossed with delicate mixed greens balances the plate with a tangy crunch, while slices of toasted country-style bread offer the perfect vessel for scooping up every saucy bite.
Step-by-Step Instructions
Begin by roasting the grape tomatoes until their skins blister and the juices start to bubble. The intense heat of the oven concentrates their natural sweetness and allows them to soften into the perfect base for baked eggs.
While the tomatoes are roasting, crush the coriander and cumin seeds using a mortar and pestle. Grinding them fresh ensures their essential oils are released, resulting in a warm, aromatic punch that permeates the dish without overpowering it.
Once the tomatoes are softened and sizzling, scatter the crumbled feta over the pan. Use the back of a spoon to create gentle wells in the tomato mixture—these indentations will hold each egg in place while baking. Sprinkle the crushed spices across the surface, letting them infuse the warm tomatoes and feta with their complex notes.
Carefully crack one egg into each well. Return the pan to the oven and bake just until the egg whites are opaque and set, but the yolks remain soft and golden. Timing is key here—just a few extra minutes can take the eggs from silky to overcooked.
While the eggs bake, whisk together fresh lemon juice and olive oil in a mixing bowl. Season with salt and pepper before adding the mixed greens. The sharp, citrusy dressing cuts through the richness of the baked eggs and tomatoes, making each bite feel fresh and balanced.
To serve, plate the warm eggs and tomatoes alongside the dressed greens. Toasted slices of country bread add a rustic touch and a satisfying crunch. Use them to mop up every bit of tomato juice and golden yolk.
Recipe Tips
Crushing the spices fresh brings out maximum flavor—avoid pre-ground versions if possible.
The oils released from whole coriander and cumin seeds when crushed give this dish its unique aroma and depth.
Use room-temperature eggs to ensure even cooking in the oven.
Cold eggs may require more baking time and can cook unevenly in hot spots.
Don’t skip making wells before adding eggs—this helps them stay in place and cook properly.
Without the wells, the eggs may spread too thinly across the surface and bake unevenly.
For easier cleanup, line your baking sheet with parchment or use a well-seasoned cast iron skillet.
This prevents the tomato juices and melted cheese from sticking and makes serving easier.
Watch closely during the final bake; eggs can overcook quickly.
For perfectly soft-set yolks, check the eggs after just 3 minutes in the oven.
What to Serve With This Recipe
Pair this dish with creamy avocado slices or a spoonful of labneh to add richness and a cooling contrast. For a heartier brunch spread, roasted baby potatoes or grilled asparagus complement the baked eggs wonderfully.
Add a burst of brightness with a citrus fruit salad or wedges of fresh melon for a sweet, juicy finish. To round out the meal, serve with warm pita, rustic sourdough, or crusty baguette—perfect for scooping up tomatoes, eggs, and creamy feta in every bite.
Frequently Asked Questions
Can I use cherry tomatoes instead of grape tomatoes?
Yes. Cherry tomatoes will work just as well. Choose firm, ripe ones and halve if they’re large.
How do I know when the eggs are done cooking?
The whites should be set and opaque, while the yolks remain soft and slightly runny. They will continue to firm up slightly as they rest.
Is it possible to make this dish dairy-free?
You can omit the feta or use a dairy-free feta alternative. The dish will still be flavorful, thanks to the spices and roasted tomatoes.
What other herbs can I use if I don’t have basil?
Fresh parsley, dill, or chives make excellent substitutes. Each adds a different note of freshness to the dish.
Can I prepare parts of this dish in advance?
You can roast the tomatoes and prepare the vinaigrette ahead of time. Assemble and bake the eggs fresh just before serving.
Tomato and feta baked eggs deliver bold, vibrant flavors in a cozy, oven-baked format. From the bubbling tomatoes to the creamy yolks and crisp greens on the side, this dish brings color, comfort, and convenience to the table—perfect for breakfast, brunch, or a simple, satisfying dinner. Whether shared around the table or served as a solo treat, it’s a celebration of rustic, Mediterranean-inspired flavors in every bite.
Ingredients
8 large eggs
6 oz. feta cheese, crumbled
2 pints grape tomatoes, halved if they’re on the larger side
2 Tbsp. olive oil, divided
1/2 tsp. smoked paprika
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds
1/3 cup basil leaves, roughly chopped
1 Tbsp. fresh lemon juice
5 oz. package mixed salad greens
4 slices country-style bread, toasted
Kosher salt and freshly ground black pepper
Instructions
Preheat your oven to 450°F. Place the grape tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with smoked paprika, along with 1/2 teaspoon each of salt and black pepper. Toss everything together to coat well. Roast in the oven for about 8 minutes, or until the tomatoes soften and begin to burst, releasing their juices.
While the tomatoes roast, crush the coriander and cumin seeds using a mortar and pestle until they are coarsely ground. This will help release their natural oils and boost their aroma and flavor.
Once the tomatoes are ready, scatter the crumbled feta evenly over the top. Use the back of a spoon to create 8 shallow wells among the tomato mixture—each will hold one egg. Sprinkle the ground spices over the entire surface. Return the baking sheet to the oven for 2 to 3 minutes, just enough time for the cheese to soften and slightly melt.
Carefully crack one egg into each prepared well. Slide the sheet back into the oven and bake for an additional 3 to 5 minutes, or until the egg whites are just set and the yolks are still slightly runny. Remove from the oven and sprinkle with the chopped basil for a fresh finishing touch.
Meanwhile, in a large mixing bowl, whisk together the lemon juice and remaining tablespoon of olive oil. Season with 1/4 teaspoon each of salt and pepper. Add the mixed greens and toss gently until evenly coated.
Serve the baked eggs warm, accompanied by the fresh salad and toasted slices of country bread for scooping and savoring every bite.
Tomato and Feta Baked Eggs Recipe
Ingredients
- 8 large eggs
- 6 oz. feta cheese crumbled
- 2 pints grape tomatoes halved if they’re on the larger side
- 2 Tbsp. olive oil divided
- 1/2 tsp. smoked paprika
- 3/4 tsp. coriander seeds
- 3/4 tsp. cumin seeds
- 1/3 cup basil leaves roughly chopped
- 1 Tbsp. fresh lemon juice
- 5 oz. package mixed salad greens
- 4 slices country-style bread toasted
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 450°F. Place the grape tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with smoked paprika, along with 1/2 teaspoon each of salt and black pepper. Toss everything together to coat well. Roast in the oven for about 8 minutes, or until the tomatoes soften and begin to burst, releasing their juices.
- While the tomatoes roast, crush the coriander and cumin seeds using a mortar and pestle until they are coarsely ground. This will help release their natural oils and boost their aroma and flavor.
- Once the tomatoes are ready, scatter the crumbled feta evenly over the top. Use the back of a spoon to create 8 shallow wells among the tomato mixture—each will hold one egg. Sprinkle the ground spices over the entire surface. Return the baking sheet to the oven for 2 to 3 minutes, just enough time for the cheese to soften and slightly melt.
- Carefully crack one egg into each prepared well. Slide the sheet back into the oven and bake for an additional 3 to 5 minutes, or until the egg whites are just set and the yolks are still slightly runny. Remove from the oven and sprinkle with the chopped basil for a fresh finishing touch.
- Meanwhile, in a large mixing bowl, whisk together the lemon juice and remaining tablespoon of olive oil. Season with 1/4 teaspoon each of salt and pepper. Add the mixed greens and toss gently until evenly coated.
- Serve the baked eggs warm, accompanied by the fresh salad and toasted slices of country bread for scooping and savoring every bite.
