Description
Baked Eggs with Tomatoes and Feta Cheese is a simple, nutritious, and flavorful breakfast or brunch dish. Fresh beefsteak tomatoes and creamy feta cheese are combined with eggs and seasoned with oregano, then baked until the whites are set but yolks remain delightfully soft. This easy recipe requires minimal prep and cooks quickly in the oven, making it perfect for a wholesome start to your day or a light meal.
Ingredients
Scale
Vegetables
- 1/2 cup beefsteak tomato, chopped
Dairy
- 1/2 cup feta cheese, good quality, crumbled
Eggs
- 4 eggs
Herbs & Seasonings
- 1/4 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Others
- Olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs evenly.
- Prepare Ramekins: Spray two ramekins with olive oil spray to prevent sticking and add a slight richness.
- Add Tomatoes and Feta: Evenly divide and add 1/4 cup of the chopped tomatoes and 1/4 cup of crumbled feta cheese to each ramekin, creating a flavorful base.
- Season: Sprinkle 1/8 teaspoon dried oregano over each ramekin for aromatic flavor.
- Add Eggs: Crack 2 eggs into each ramekin carefully, keeping the yolks intact for perfect texture.
- Final Seasoning: Lightly sprinkle salt and freshly ground black pepper on top of the eggs to enhance the flavors.
- Bake: Place the ramekins in the preheated oven and bake for 15-17 minutes until the egg whites are set but yolks remain soft. If the whites are still runny, bake a few minutes longer, but watch carefully to prevent overcooking the yolks.
Notes
- You can substitute beefsteak tomatoes with cherry tomatoes halved for a slightly sweeter flavor.
- Use fresh oregano instead of dried for a more vibrant herbal taste, adjusting quantity accordingly.
- Serve with toasted bread or pita for a complete meal.
- For a lower-fat version, reduce the amount of feta cheese or use a lower-fat variety.
- Ensure even baking by placing ramekins on the middle oven rack.
