Ingredients
Scale
- 4 ounces block feta cheese (or crumbled)
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley or dill, chopped (for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the block of feta cheese (or form a mound of crumbled feta) in the center of a small oven-safe skillet or an 8×8 inch baking dish.
- Step 2: Scatter the halved cherry tomatoes around the feta cheese. Drizzle the entire contents of the dish with the olive oil. Season the tomatoes with dried oregano, red pepper flakes, salt, and pepper (be mindful that feta is already salty).
- Step 3: Bake the feta and tomato mixture for 10 to 12 minutes, or until the tomatoes have softened and burst slightly, and the feta is warm and beginning to soften around the edges.
- Step 4: Carefully remove the dish from the oven. Use a spoon to gently create four shallow wells or spaces within the tomato mixture surrounding the feta. Crack one egg into each well.
- Step 5: Return the dish to the oven and bake for an additional 8 to 12 minutes, depending on your desired doneness. The egg whites should be set, but the yolks can remain runny. Remove from the oven, garnish generously with fresh chopped parsley or dill, and serve immediately.
Notes
- While this dish is best fresh, leftovers can be stored airtight in the fridge for up to two days, though the egg yolks will lose their desirable runny texture upon cooling.
- Avoid using the microwave; gently reheat any remaining portion in a 300°F oven until just warm to prevent the egg whites from becoming rubbery.
- Make sure to serve this straight from the oven with warm pita bread or slices of crusty baguette, perfect for soaking up the delicious, herbed feta and tomato juices.
- For maximum flavor infusion, use the best quality extra virgin olive oil you have available, as it forms the flavorful base of the sauce once baked with the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American